Stale cakes and breads could be a thing of the past in Japan, thanks to a new enzyme launched by Dupont Nutrition and Biosciences.
The Powerfresh Special and Powersoft Cake 8010 enzymes are said to help home and industrial bakeries in Japan, create cakes, sweet rolls and buns that stay softer for longer while maintaining their shape.
These enzymes were created specifically to keep cakes and sweet breads soft and moist and deliver the ‘melt in your mouth’ sensation popular with consumers.
The enzymes also help provide sweet rolls, buns and cakes with a long shelf life and higher resiliency, while providing bakeries a solution that can be applied in a broad variety of recipes with its superior sugar tolerance, without influencing the overall production process.
DuPont Nutrition & Biosciences application specialist Tsukahara Kazuyuki says consumer demand for baked goods with a sweet taste and a long shelf life is growing.
“No other solution on the market offers similar anti-staling capabilities to meet the demand for soft, moist, less crumbling cakes, and sweet rolls and buns while improving productivity, flexibility and shelf life,” he says.
DuPont Nutrition & Biosciences produces enzymes that deliver sustainable innovations across a wide variety of food and beverage products.
