POWERSOFT®
POWERSOFT® Cake Enzymes use a specialized amylase to create moist cakes and delay staling.
POWERBAKE®
We love a challenge. Enzymes for label friendly baked goods
The demand for label-friendly* baked goods is rising. Satisfying this consumer preference while maintaining the taste, texture and appearance of baked goods and keeping their labels free of traditional dough-strengthening ingredients is challenging.
Our POWERBAKE® series of enzymes is the most robust alternative to existing emulsification and oxidation technologies in bread production. These enzymes improve the strength and handling of dough throughout the process, and give baked goods a fine, uniform crumb structure. All while keeping labels understandable.
Key Benefits of POWERBAKE®
- Improves dough stability, proofing and handling
- Improves dough strengthening
- Improves shock tolerance during processing
- Increases volume and initial softness
- Works with all types of bread, buns/rolls, and baguettes
- Provides cost-effective, concentrated solutions
- Is robust and tolerates quality fluctuations in flour
Clean Label
POWERBAKE®
A label-friendly enzyme solution that can be used to replace emulsification technologies in bread baking.
We’ve spent decades at the forefront of emulsification technologies for the bread industry, and we’re known for our knowledge of ingredients, formulas, and production experience across all types of baked goods. Our expertise enables customers to formulate across the clean-label spectrum in response to consumer demand.
POWERBAKE® 6600 is our latest enzyme. It’s an alternative emulsification technology for cleaner label sliced bread, based on European formulations and recipes.
POWERBAKE® 6600 is our latest enzyme. It’s an alternative emulsification technology for cleaner label sliced bread, based on European formulations and recipes.
POWERBAKE 7650® is the oxidative module supporting our POWERBake® 6000 series. Used in combination with POWERBake® 6000, it enables the replacement of mono and diglycerides + SSL or DATEM, while maintaining product quality.
Explore More from the POWERBAKE® Line
| Product | Benefit | Application |
| POWERBAKE® 4000 range(lipase) | Improves dough stability
Increases volumes Improving dough handling |
All types of bread and buns/rolls |
| POWERBAKE® Baguette 4450 | Cost effective and concentrated solution for improving baguettes
Robust and tolerance to flour quality fluctuation |
Baguettes |
| POWERBAKE® 900 and 7000 range(bacterial xylanase) | Unrivalled dough strengthening | All types of bread and buns/rolls |
| POWERBAKE® 6090 | Reduced dependence on chemical additions
Improving dough handling while delivering a fine, uniform crumb structure |
Breads and buns |
*Label-friendly may have different meanings, in bakery it is mostly common associated to the elimination and reduction of E-numbers and chemicals additives
More in Bakery
POWERFLEX®
POWERFLEX® Baking Enzymes use an anti-staling amylase to make tortilla production easier and keep tortillas fresh and foldable.
POWERFRESH®
POWERFRESH® Baking Enzymes modify starch and amylopectin in flour starch to delay staling and give your baked goods a longer shelf life.
MAX-LIFE™
Made to give bread a high level of freshness and incredible crumb strength. The MAX-LIFE™ range can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods.