DuPont Nutrition & Biosciences (DuPont) has launched Powerfresh Special and Powersoft Cake 8010 in Japan, its latest enzyme range for sweet baked goods. 

The line of DuPont Danisco enzymes offers improver houses and industrial bakeries an outstanding anti-staling solution that provides a unique texture, premium softness and a longer-lasting freshness to cakes, breads, sweet rolls and buns while maintaining their shape, the company asserts.

“Consumer demand for baked goods with a delicious taste and long shelf life is growing rapidly across Japan. We see Powerfresh Special and Powersoft Cake 8010 as an essential to helping the baking industry meet that need,” says Tsukahara Kazuyuki, application specialist at DuPont.

“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 explains.

Novel eating experiences
Improver houses, oils and fats manufacturers and bakeries in Japan are always looking to offer novel eating experiences to customers while improving productivity and reducing product returns. 

To help them meet these challenges, DuPont added new enzymes to the range of freshness solutions available in Japan – Powerfresh Special 8100 GF and 8013, as well as Powersoft Cake 8010.

These Powerfresh and Powersoft enzymes were specifically formulated to help create cakes and sweet breads with ultimate softness and moistness that makes the “melt in your mouth” sensation that consumers want. 

The enzymes 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 various recipes with superior sugar tolerance without influencing the overall production process.