The Japanese Ministry of Health, Labor and Welfare has granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. With this recent new approval, bakers and flour millers can now include POWERFresh and POWERSoft range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications.

Whether it is frozen dough or freshly baked ready-to-eats, DuPont claims the advantages for manufacturers are obvious – consistent quality with excellent bite, crumb and texture. based on proprietary G4 amylase technology, POWERFresh and POWERSoft enzymes with anti-staling properties are, the company says, proven to improve and maintain bakery freshness throughout shelf-life with better cost-in-use advantage.

The POWERFresh range is said to maintain softness and deliver extra resilience in breads. POWERFresh 3150 is a customized blend suitable for soft rolls, while POWERFresh 4150 is specially tailored for sandwich breads. In sweet baked goods, DuPont says that POWERSoft 7033 promises a luxurious eating sensation and delivers superior moistness and softness in pound and sponge cakes.

“The Asia food landscape is changing, consumers with improving spending power are constantly pressuring manufacturers to improve and expect the highest product quality. Foods and beverages not only need to look good, they must also taste good,” said Lee Lai See, regional business director, Food Enzymes, ASPAC.

“The performance results of these new solutions are promising and will help manufacturers develop fresh and differentiated products to address the demands for premium quality bake in Japan.”