DSM finds softness solution

14 January, 2011
Page 14 

DSM Food Specialities has launched Panamore Soft a new enzymatic solution designed to improve the shelf-life of bread. It contains a patent-protected blend of enzymes, and claims to help keep breads stay fresher for longer.

The firm said that, in tests, the solution produced enhanced initial softness, better sliceability and longer shelf-life over time than maltogenic amylase.

"Softness is a key factor in breads' perceived freshness and manufacturers are now looking for alternative solutions that deliver additional softness," commented Rossana Rodriguez, product manager for baking enzymes, DSM Food Specialties.

Panamore Soft is targeted at bread applications where extended shelf-life is required, such as soft rolls and all-crumb rich breads, said DSM.





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