date:Sep 05, 2012
Par-baked bread involves quite different and complex processing challenges, compared with conventional bread production,says Frank Schuhmann, bakery application specialist at DuPont.
One such challenge is the ability to achieve thin, tender crusts with lasting crispness after the final bake-off. For bakers, this represents a victory over common crust defects, particularly the hard brittleness of white bread and leathery toughness of fibre bread.
This is achieved by using DuPont Danisco enzymes