In what it claims is a breakthrough in the bakery industry, Danisco, one of the world's largest manufacturers of food ingredients, has developed a new softening enzyme that slows down the staling of industrial bakery products. POWERFresh, part of Danisco's Grindamly range, is a new anti-staling enzyme that the company hopes will 'revolutionise' the bakery industry. According to Danisco, it outperforms existing standards and meets market demands for better bread quality with superior crumb flexibilityand strength, and allows sliced bread to be folded without breaking. This enzyme is a huge advance that surpasses present technologies and improves the structure of bakery products, making them less liable to shed crumbs and break apart,' says Paul Vet, MD of Danisco SA.
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