DuPont to launch bakery enzymes at MOBAC 2017

THE POWERSoft Cake and POWERFresh range of bakery enzyme products will make their debut at MOBAC 2017 in Osaka, Japan. These products from DuPont Nutrition & Health provide softness and resilience to fresh-baked bread longer and boost the indulgence appeal in cakes.

Proven benefits with competitive cost-in-use

Based on G4-amylases, POWERSoft Cake Enzyme product is documented to have a significantly more potent effect than traditional anti-staling enzymes. Cakes made with this enzyme range are moister, softer and less crumbly from the moment they leave the oven, elevating the overall texture and mouthfeel and giving a perception of enhanced freshness. Developed for bakers by bakers, POWERFresh range uses the proprietary G4 amylase technology that makes it possible to improve the softness throughout the shelf life than with any other enzyme solution and still maintain superb eating quality.

(Photo: iStock courtesy of DuPont)

Fresh thinking ideas and expertise

From 22 to 25 February, visitors to MOBAC can learn about the benefits of these enzyme solutions from the company’s bakery experts. In addition, DuPont will also showcase other ingredient solutions from the DuPont™ Danisco range such as PANODAN DATEM, POWERFreeze, Litesse Polydextrose and HOWARU Premium probiotics for application in bars, pastries, biscuits and bakery fillings. Visitors will also be able to sample a chocolate energy bar prototype containing protein and high fibre for people who are constantly on-the-go.

Organized biennially by the Japan Bakery and Confectionery Machinery Manufacturers’ Association, MOBAC is the largest bakery exhibition in Japan and will be running their 25th show this year since 1971