Bakery Enzymes

DuPont Danisco ™ ®

Guide to Bakery Enzymes

North American Product Range

Imagine with us
Key Products Imagine having improved product quality, higher volume, longer shelf life, better crumb
softness and resilience.  We have a complete range of bakery enzymes that can help you
with just that. Our food specialists work closely together with you to find the optimum
POWERFresh® solution for your specific application within the baking industry. Just imagine ...

POWERSoft®

POWERBake®

GRINDAMYL®
Shelf Life Extension
Product Enzymes
POWERFresh Special 8013 G+ Amylase
® •
G+ Amylase
Xylanase, bacterial
POWERFresh Bread 9010
® Amylase, bacterial
G4 Amylase
POWERFresh Special
8026 TAB
® G+ Amylase
G4 Amylase
POWERFresh 5008 Xylanase, bacterial
® Amylase, bacterial
G+ Amylase
POWERFresh Bun 6026 Xylanase, bacterial
® Amylase, bacterial
G4 Amylase,
Xylanase, bacterial
POWERFresh Bun TAB
® Amylase, bacterial
G4 Amylase
G4 Amylase
POWERSoft 7001
® Xylanase, bacterial
G4 Amylase
POWERSoft 7002 Amylase, bacterial
® Xylanase, bacterial
G4 Amylase
POWERFlex 6001
® Xylanase, bacterial
Flour Standardization
Product Enzymes
GRINDAMYL® A 14000 Alpha-amylase, fungal
Potential BENEFITS Applications
• Increases shelf life
Bread or High Fat /
• Improves moistness perception
Improves crumb softening, resilience and foldability
High Sugar Formulations
• Increases shelf life
• Improves moistness perception
Bread
• Improves crumb softening, resilience and foldability
Flatter staling curve than market standard
•
• Increases shelf life
Bread or High Fat/
• Improves moistness perception
High Sugar Formulations
• Improves crumb softening, resilience and foldability
• Increases shelf life
• Improves moistness perception Buns
• Improves crumb softening, resilience and foldability
• Even more shelf life
• Crumb softening
• Resilience and foldability Buns
• Flatter staling curve than market standard
• More aggressive solution for extreme performance
• Increases shelf life
• Improves moistness perception Buns
• Improves crumb softening, resilience and foldability
• Increases shelf life
Cakes and Muffins
• Improves moistness perception
Sweet Bakery Products
•
•
Improves crumb softness and resilience
Developed for cakes and sweet bakery products
Soft Cookies
Cake
• Increases shelf life
Yeast Raised Doughnuts
• Improves moistness perception
• Improves crumb softening and crumb resilience
Brownies
Honey Buns
• Increases shelf life
• Improves moistness perception
Tortillas
•
•
Improves crumb softening and crumb resilience
Easy to handle
Potential BENEFITS Applications
• Optimizes baking quality of flour
Flour
• Improves crust colour
White Bread
• A concentrated product
Whole Wheat Bread
• Cost-in-use benefit
Buns / Rolls
• Non-GMO
Dough Strengthening
Product Enzymes Potential BENEFITS Applications

• Reduces sensitivity to variations in grain and flour

White Bread
Xylanase, bacterial • Increases volume
POWERBake 960 Whole Wheat Bread
® Alpha-amylase, fungal •
•
Amylase activity increases the final volume further
Allows lower protein flour or lower gluten addition rates
Buns / Rolls

• Reduces sensitivity to variations in grain and flour

White Bread
Xylanase, fungal • Increases volume
GRINDAMYL® S 250 Alpha-amylase, fungal • Amylase activity increases the final volume further
Whole Wheat Bread
Buns / Rolls
• Allows lower protein flour or lower gluten addition rates

• Improves dough stability White Bread

Glycolipase • Increases volume of bread Whole Wheat Bread
POWERBake 4510 Xylanase, bacterial
® Alpha-amylase, fungal
•
•
Gives a homogenous crumb structure
A combination of lipase and xylanase improves strengthening
Buns / Rolls
Frozen Dough

• Improves dough stability

White Bread
Glycolipase • Increases volume of bread
Whole Wheat Bread
POWERBake 4511 TAB Xylanase, bacterial • Gives a homogenous crumb structure
® Alpha-amylase, fungal • A combination of lipase and xylanase improves strengthening
Buns / Rolls
Frozen Dough
• Easy to handle

• Reduces sensitivity to variations in grain and flour

Xylanase, bacterial
POWERBake XV 33 TAB
® Alpha-amylase, fungal
• Increases volume White Bread
• Amylase activity increases the final volume further Whole Wheat Bread
• Allows lower protein flour or lower gluten addition rates Buns / Rolls
• Easy to handle

• Supplements /replaces chemical oxidation agents such Flour

as bromate and ascorbic acid White Bread
GRINDAMYL® S 758 Glucose Oxidase (GOX) • Improves dough handling and bread volume Whole Wheat Bread
• Standard product with solid performance Buns / Rolls

Flour
• Supplements /replaces chemical oxidation agents such
White Bread
GRINDAMYL® Hexose Oxidase (HOX)
as bromate and ascorbic acid
Whole Wheat Bread
SUREBake 800 • Improves dough handling and bread volume
Buns / Rolls
• Cost-in-use benefit – HOX is more efficient per unit
Pasta

Specialty
Product Enzymes Potential BENEFITS Applications

• Makes the dough softer and more extensible

• Improve shape, surface, friability /crispiness
• Dose tolerant Chemically Leavened Crackers
GRINDAMYL® PR 43 Protease, bacterial • Specific for chemically leavened crackers and biscuits Laminated Biscuits
• Replacement of sodium meta bisulphite (SMS)
• Non-GMO

• Makes the dough softer and more extensible

• Improves volume and texture
Bread
• Reduces mix time and dough contraction
GRINDAMYL® PR 59 Protease, fungal • Dose tolerant
Pizza
Fermented Crackers
• Works well in many applications, due to being a non-agressive protease
• Non-GMO

• In situ sweetness for sugar /HFCS reduction

GRINDAMYL® Bread
Amyloglucosidase • Improves softness, volume and freeze stability
Plusweet G • Non-GMO
Cakes
 About DuPont™ Danisco ®

™
DuPont Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved
nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact,
meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the
work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported
by a uniquely broad spectrum of know-how across applications and processing.

The information contained in this publication is based on our own research and development work and to our knowledge is Copyright © 2012 DuPont or its affiliates. All Rights Reserved. The DuPont
reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes Oval Logo, DuPont™, The miracles of science™, Danisco® and all
and the legal status for their intended use of the product. Statements contained in this publication should not be considered as, products denoted with ® or ™ are registered trademarks or trademarks
and do not constitute a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents. of E.I. du Pont de Nemours and Company or its affiliated companies.

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www.danisco.com /enzymes