DuPont debuts modular ingredient systems for bakeries

DESIGNED to match requirements for flexible, easy-to-use ingredients in the high-growth bakery markets especially in the Middle East & Africa, the Danisco modular ingredient systems will enable bakers to gain better control of product quality. The series is suitable for greater production of bread like baguettes and croissants.

The system combines volume, softness, resilience, and other functionalities in one equipment, providing a flexible alternative to complex blends. The modules feature a tailored combination of emulsifiers and enzymes from the DuPont Danisco range. The strengthening modules boost stability and volume, while the softening modules improve the soft, fresh-keeping quality of baguettes and croissants during shelf-life.

According to Andy Flounders, senior bakery application specialist at DuPont Nutrition & Health in Braband, Denmark, “What we are offering is a range of strengthening and softening modules that allow bakers to adjust their bakery recipes to obtain a specific result – and they can do so without in-depth ingredient knowledge. That’s especially important if you are still concerned about altering formulations.”

Mr Flounders added that with all industrial bakeries experiencing seasonal fluctuations in flour strength, which can have a negative effect on baguette volume, bakers can use the strengthening modules to increase volume alone instead of adding an all-in-one ingredient blend that provides both volume and softness.

The Middle Eastern and African markets, which boast the highest bread sales volumes worldwide, are forecast to experience more than 8% YoY growth through 2020 in packaged bread products based on data from Euromonitor. This represents big potential for bakery expansion and a relatively steep growth curve compared to the virtually stagnant bakery market in Western Europe.