DuPont has announced the development of the new PowerBake 6000 product range, which is based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

Developed via the company’s Nutrition and Health division, the new product is said to enhance dough strength and will be making its debut at the ASB Baking Tech 2018 convention to be held between 25-27 February in Chicago.

The company noted that when used in combination with other enzymes and ingredients, the range of strengtheners can offer food manufacturers with a variety of new options and capabilities in the development of their baked goods.

Danisco Bakery Fats and Oils group manager David Guilfoyle said: “The versatility of the PowerBake 6000 range can help food manufacturers address many of the issues they are facing in the development of their baked goods.

“This strengthener can deliver unique solutions and a host of new options for bakery products.”

“Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”

The DuPont Danisco POWERBake 6000 Dough Strengthener enhances the emulsification process, creates a synergistic dough-strengthening effect, and improves tolerance to processing variations and raw materials.

It also helps increase the volume of the final product, as well as enhance crumb structure and whiteness.

The DuPont Danisco PowerBake 6000 product range is said to enhance dough strength.