Anti-Staling Bakery Enzymes

COPENHAGEN, DenmarkBakery enzyme products from Danisco, POWERFresh® Bread and POWERFresh® Special with G+ technology, help maintain oven-fresh softness, flavor and texture of bread for at least ten days after baking.

Both products will be available following their official global launch at the International Baking Industry Exposition (IBIE) in Las Vegas on Sept. 26-29.

 We believe the two new POWERFresh® products with G+ technology is the biggest news in anti-staling enzymes for a very long timeand a cost-effective alternative to the current market standard. Consumers only have to squeeze bread once to feel the difference," says James Laughton, Vice President at Danisco Food Enzymes. Tests completed by 21st Sensory, Inc. in June 2010, show bread is considerably fresher after 10 days and has the resilience to stay in shape when stacked on supermarket shelves."