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World: DuPont enzymes found to produce premium flour

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DuPont Danisco’s POWERMill enzymes were found to reduce wheat conditioning times by as much as 50% and saved up to 10% on energy consumption in wheat milling trials.

“POWERMill enzymes open and soften wheat kernels faster, giving a smoother milling process. This can lead to higher extraction rates and a more premium flour,” says senior application specialist Andy Flounders.

He will introduce the enzymes in a presentation at the 26th Annual International Association of Operative Millers (IAOM) Mideast & Africa (MEA) Conference & Expo in Dubai, United Arab Emirates from October 31 to November 3, 2015.

Although cheaper artisanal breads still dominate the MEA market, sales show that more consumers are willing to pay extra for packaged breads of higher quality.

The quality requirements of hotels and international fast food chains are also setting new standards for bakery products such as burger buns, baguettes and croissants.

“At DuPont, we experience that the changing market conditions in MEA have brought many new enquiries about the functional ingredient solutions we can provide,” says Flounders.

“For example, it’s a fact that consumers today expect more or less the same quality from an international burger chain regardless of the country they’re in.”