date:Feb 09, 2020
lps in dough strengthening and crumb structure.
The company developed its new oxidative module, POWERBake 7000, to improve the performance of white bread and buns.
DuPont Nutrition Biosciences Food Enzymes global business leader Allyson Fish said: DuPont has been a forefront innovator in emulsification technologies for the bread industry for decades.
Tapping into deep ingredient knowledge, full formula understanding and production experience across all types of baked goods, we enable the bre