DuPont Danisco will display POWERSoft Cake and POWERFresh range of bakery enzyme products at MOBAC 2017 in Osaka, Japan from February 22 to 25, 2017.
Based on G4-amylases, POWERSoft Cake Enzyme product is documented to have a significantly more potent effect than traditional anti-staling enzymes.
Cakes made with this enzyme range are more moist, softer and less crumbly from the moment they leave the oven, elevating the overall texture and mouthfeel and giving a perception of enhanced freshness.
The range uses the proprietary G4 amylase technology that makes it possible to improve the softness throughout the shelf life than with any other enzyme solution and still maintain superb eating quality.
Other ingredient solutions from the company such as PANODAN DATEM, POWERFreeze, Litesse Polydextrose and HOWARU Premium probiotics for application in bars, pastries, biscuits and bakery fillings.
Visitors will also be able to sample a chocolate energy bar prototype containing protein and high fiber for people who are constantly on-the-go.
The bakery exhibition is organized biennially by the Japan Bakery and Confectionery Machinery Manufacturers’ Association.
