DuPont targets MEA bakers

6 Oct 2015

DuPont Nutrition & Health says that it is meeting the needs of high-growth bakery markets for flexible, easy-to-use ingredients that put bakers in control of their product quality with the launch of a series of modular systems that target the growing production of baguettes and croissants in the Middle East and Africa, where industrial bakeries […]

DuPont targets MEA bakers

croissantDuPont Nutrition & Health says that it is meeting the needs of high-growth bakery markets for flexible, easy-to-use ingredients that put bakers in control of their product quality with the launch of a series of modular systems that target the growing production of baguettes and croissants in the Middle East and Africa, where industrial bakeries are on the rise.

According to a Euromonitor forecast, packaged bread products in the region can be expected to grow more than 8% year on year up to 2020. This is a relatively steep growth curve compared to the virtually stagnant bakery market in Western Europe.

As Middle Eastern and African markets already boast the highest bread sales volumes in the world, the growth forecast indicates big potential for bakeries to expand, DuPont said.

The DuPont Danisco modular ingredient systems are said to give bakers a flexible alternative to the complex blends that provide volume, softness, resilience and other functionalities all in one.

“What we are offering is a range of strengthening and softening modules that allow bakers to adjust their bakery recipes to obtain a specific result – and they can do so without in-depth ingredient knowledge,” said Andy Flounders, senior bakery application specialist, DuPont Nutrition & Health in Braband, Denmark. “That’s especially important if you are still concerned about altering formulations.”

While the strengthening modules are said to add stability and volume, the softening modules are designed to improve the soft, fresh-keeping quality of baguettes and croissants during shelf-life. Each module comprises a tailored combination of emulsifiers and enzymes from the DuPont Danisco range.

“All industrial bakeries experience seasonal fluctuations in flour strength, for example, which can have a negative effect on baguette volume. Instead of adding more of an all-in-one ingredient blend that provides both volume and softness, bakers can use our strengthening modules to increase volume alone,” Flounders said.

The modules feature among a series of DuPont Danisco solutions for bakery growth markets, where the focus is on ease of use and consistent quality.

“For local bakers that supply international fast food chains, meeting the chains’ stringent quality standards can be a major challenge,” said Flounders. “Our modular solutions can help bakers do that.”