date:Sep 27, 2012
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
The latest development builds upon its bakery ingredient system Grindsted Fiberline.
Our market driven research and development (RD) team have been working hard to develop a solution which fulfils the consumer need for a better sensorial quality wholemeal bread, Anne Host Stenbak, industry marketing manager for Du