DuPont Launches Enzymes for Sweet Baked Goods in Japan

DuPont Nutrition & Biosciences announced the launch of POWERFresh® Special and POWERSoft® Cake 8010 in Japan. This range 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.

These POWERFresh® and POWERSoft® enzymes were specifically formulated to help create cakes and sweet breads with a softness and moistness that creates 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 a broad variety of recipes with its superior sugar tolerance, without influencing the overall production process.

“Consumer demand for baked goods with a delicious, sweet taste and long shelf life is growing rapidly across Japan, and we see POWERFresh® Special and POWERSoft® Cake 8010 as an essential to helping the baking industry meet that need,” said Tsukahara Kazuyuki, application specialist, DuPont Nutrition & Biosciences. “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 added.

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