DuPont announces new wheat processing enzymes4 Nov 2015
DuPont has announced that it has developed two wheat processing enzymes that are said to reduce wheat conditioning times by as much as 50% and save up to 10% on energy consumption.
DuPont has announced that it has developed two wheat processing enzymes that the company claims save time and energy and improve extraction rates in global flour mills. In wheat milling trials, the new POWERMill enzymes, from the DuPont Danisco ingredients range, are said to have reduced wheat conditioning times by as much as 50% and saved up to 10% on energy consumption."POWERMill enzymes open and soften wheat kernels faster, giving a smoother milling process. This can lead to higher extraction rates and a more premium flour," said senior application specialist at DuPont, Andy Flounders. DuPont launched the new product at the 26th Annual International Association of Operative Millers (IAOM) Mideast & Africa Conference & Expo in Dubai, United Arab Emirates. The Middle East and Africa (MEA) are growth markets for millers, industrial bakers and improver houses, DuPont said. Although cheaper artisanal breads still dominate the market, the company claims that sales show that more consumers are willing to pay extra for packaged breads of higher quality. The quality requirements of hotels and international fast food chains are also setting new standards for bakery products such as burger buns, baguettes and croissants, DuPont notes. "At DuPont, we experience that the changing market conditions in MEA have brought many new enquiries about the functional ingredient solutions we can provide,” said Flounders. “For example, it’s a fact that consumers today expect more or less the same quality from an international burger chain regardless of the country they’re in.”
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