Product Enzymes.



Product range available:

  • POWERBake® Bakery Enzymes
  • POWERFresh® Bakery Enzymes
  • POWERSoft® Bakery Enzymes
  • GRINDAMYL™ Bakery Enzymes
  • GRINDAMYL™ SUREBake

Enzymes have always played an important role in the manufacture of baked goods. For example, variation in the amylase content of wheat and rye flours due to changing weather conditions have always been a matter of concern to both millers and bakers. Subsequently, it became possible to isolate enzymes from fungi and bacteria, and this achievement was revolutionary for the baking industry. Today, fungal enzymes are generally preferred for baking purposes due to their low inactivation temperature, which makes them safer to use.

Enzymes are proteins which are present in all living cells – plants, animals and microorganisms – and their function is as catalysts for thousands of natural, chemical reactions. They consist of long chains of amino acids which are connected by peptide bindings. Each enzyme accelerates one specific reaction only, like a key that only fits one lock. Enzymes which are produced separately by fermentation and subsequently added during food processing do not differ from enzymes which are present in raw materials. In other words, there is no difference between natural enzymatic processes and processes in which enzymes are added as industrial products.

To ensure the necessary high level of accuracy when applying small enzyme doses, all our enzyme products are available in three forms: dust-free microgranules, tablets, and enzymes blend with emulsifier.

Imagine having improved product quality, higher volume, longer shelf life, better crumb, softness, and resilience. We have selected a range of enzymes that can help you to find the optimum solution for your specific application within bread, buns, cakes, tortillas, pasta, pizzas, crackers, biscuits, sweet goods, and other specialties.

Product Application areas Potential benefit Functionality
POWERBake® Xylanase, α-amylase Yeast-raised bread
  • Optimal for high fibre bread
  • Better dough handling properties
  • Less sensitive to grain and flour variations due to the uninhibited xylanase
  • Amylase activity increases the final volume further
  • Dose tolerant
  • Cost-in-use benefit compared to other xylanases
POWERBake® Xylanase Flour Yeast-raised bread
  • Better dough handling properties
  • Less sensitive to grain and flour variations due to the uninhibited xylanase
  • Dose tolerant
  • Cost-in-use benefit compared to other xylanases
POWERBake® Glycolipase Xylanase Yeast-raised bread Frozen dough
  • Improves dough stability
  • Increases volume of bread
  • Gives a homogeneous crumb structure
  • A combination of lipase and xylanase improves strengthening capabilities
  • Easy to handle
  • Dose tolerant
  • Cost-in-use benefit
POWERFresh® Amylase Yeast-raised bread High-fat/high-sugar yeast-raised bread and specialties e.g. brioche and panettone
  • Increases shelf life
  • Improves moistness perception
  • Improves crumb softening & resilience
  • Works excellent in buns/rolls applications
  • Excellent in bread formulations with distilled monoglycerides/SSL and whole bread
POWERSoft® Amylase, Xylanase Cakes, yeast-raised doughnuts, sweet bakery products, soft cookies, honey buns
  • Increase shelf life
  • Improves moistness perception
  • Improves crumb softness and resilience
GRINDAMYL™ SUREBake Hexose Oxidase Flour Yeast-raised bread Buns/Rolls Pasta
  • Supplements / replaces chemical oxidation agents suchas bromate and ascorbic acid
  • Improves dough handling and bread volume
  • Cost-in-use benefit
GRINDAMYL™ α-amylolytic complex Flour Yeast-raised bread
  • Standardise flour and reduce variations in flour quality
  • Dough conditioner
  • Improve dough handling and stability
  • Increase volume and improve tolerance towards variations in raw materials and process parameters
Modify starch and non-starch polysaccharides
GRINDAMYL™ Hemicellulose Flour Yeast-raised bread Cookies, biscuits, and crackers
  • Standardise flour and reduce variations in flour quality
  • Dough conditioner
  • Improve dough handling and stability
  • Increase volume and improve tolerance towards variations in raw materials and process parameters
Modify non-starch polysaccharides
GRINDAMYL™ α-amylase Flour Yeast-raised bread
  • Optimise bread-making properties of wheat flour
  • Improve crust colour
Modify starch
GRINDAMYL™ Amyloglucosidase Yeast-raised bread
  • Increase freeze stability of frozen dough
Modify starch
GRINDAMYL™ Amylolytic complexes Yeast-raised bread Sweet goods Tortilla Cakes
  • Improve crumb softness and increase shelf life
  • Improve crumb structure
Modify starch and other flour components
GRINDAMYL™ Lipase Flour Yeast-raised bread
  • Stabilise the gas cells in the dough giving superior crumb structure
  • Upgrading of heat damaged flour
Modify flour lipids
GRINDAMYL™ Oxidative enzyme Flour Yeast-raised bread
  • Improve dough handling and stability
  • Dry the dough surface
  • Replace bromate
Oxidise thiol groups in gluten
GRINDAMYL™ Protease Crackers, cookies, biscuits, pizza, and wafers Flour Yeast-raised bread
  • Improve dough extensibility
  • Reduce dough resistance and contraction
  • Improve shape and surface
  • Replace sodium metabisulphite
Modify protein
Product :

POWERBake® Xylanase, α-amylase

Application areas :

Yeast-raised bread

Potential benefit :
  • Optimal for high fibre bread
  • Better dough handling properties
  • Less sensitive to grain and flour variations due to the uninhibited xylanase
  • Amylase activity increases the final volume further
  • Dose tolerant
  • Cost-in-use benefit compared to other xylanases
Functionality :


Product :

POWERBake® Xylanase

Application areas :

Flour Yeast-raised bread

Potential benefit :
  • Better dough handling properties
  • Less sensitive to grain and flour variations due to the uninhibited xylanase
  • Dose tolerant
  • Cost-in-use benefit compared to other xylanases
Functionality :


Product :

POWERBake® Glycolipase Xylanase

Application areas :

Yeast-raised bread Frozen dough

Potential benefit :
  • Improves dough stability
  • Increases volume of bread
  • Gives a homogeneous crumb structure
  • A combination of lipase and xylanase improves strengthening capabilities
  • Easy to handle
  • Dose tolerant
  • Cost-in-use benefit
Functionality :


Product :

POWERFresh® Amylase

Application areas :

Yeast-raised bread High-fat/high-sugar yeast-raised bread and specialties e.g. brioche and panettone

Potential benefit :
  • Increases shelf life
  • Improves moistness perception
  • Improves crumb softening & resilience
  • Works excellent in buns/rolls applications
  • Excellent in bread formulations with distilled monoglycerides/SSL and whole bread
Functionality :


Product :

POWERSoft® Amylase, Xylanase

Application areas :

Cakes, yeast-raised doughnuts, sweet bakery products, soft cookies, honey buns

Potential benefit :
  • Increase shelf life
  • Improves moistness perception
  • Improves crumb softness and resilience
Functionality :


Product :

GRINDAMYL™ SUREBake Hexose Oxidase

Application areas :

Flour Yeast-raised bread Buns/Rolls Pasta

Potential benefit :
  • Supplements / replaces chemical oxidation agents suchas bromate and ascorbic acid
  • Improves dough handling and bread volume
  • Cost-in-use benefit
Functionality :


Product :

GRINDAMYL™ α-amylolytic complex

Application areas :

Flour Yeast-raised bread

Potential benefit :
  • Standardise flour and reduce variations in flour quality
  • Dough conditioner
  • Improve dough handling and stability
  • Increase volume and improve tolerance towards variations in raw materials and process parameters
Functionality :

Modify starch and non-starch polysaccharides


Product :

GRINDAMYL™ Hemicellulose

Application areas :

Flour Yeast-raised bread Cookies, biscuits, and crackers

Potential benefit :
  • Standardise flour and reduce variations in flour quality
  • Dough conditioner
  • Improve dough handling and stability
  • Increase volume and improve tolerance towards variations in raw materials and process parameters
Functionality :

Modify non-starch polysaccharides


Product :

GRINDAMYL™ α-amylase

Application areas :

Flour Yeast-raised bread

Potential benefit :
  • Optimise bread-making properties of wheat flour
  • Improve crust colour
Functionality :

Modify starch


Product :

GRINDAMYL™ Amyloglucosidase

Application areas :

Yeast-raised bread

Potential benefit :
  • Increase freeze stability of frozen dough
Functionality :

Modify starch


Product :

GRINDAMYL™ Amylolytic complexes

Application areas :

Yeast-raised bread Sweet goods Tortilla Cakes

Potential benefit :
  • Improve crumb softness and increase shelf life
  • Improve crumb structure
Functionality :

Modify starch and other flour components


Product :

GRINDAMYL™ Lipase

Application areas :

Flour Yeast-raised bread

Potential benefit :
  • Stabilise the gas cells in the dough giving superior crumb structure
  • Upgrading of heat damaged flour
Functionality :

Modify flour lipids


Product :

GRINDAMYL™ Oxidative enzyme

Application areas :

Flour Yeast-raised bread

Potential benefit :
  • Improve dough handling and stability
  • Dry the dough surface
  • Replace bromate
Functionality :

Oxidise thiol groups in gluten


Product :

GRINDAMYL™ Protease

Application areas :

Crackers, cookies, biscuits, pizza, and wafers Flour Yeast-raised bread

Potential benefit :
  • Improve dough extensibility
  • Reduce dough resistance and contraction
  • Improve shape and surface
  • Replace sodium metabisulphite
Functionality :

Modify protein



Product range available:

  • MARZYME®Microbial coagulants
  • CARLINA™ Rennet

Traditionally used in the processing of milk, enzymes offer a wide range of benefits for cheesemakers around the world.While coagulating milk for cheese production remains a key functionality, enzymes are also used to enhance flavours and accelerate the ripening process.

Coagulants are used to produce curds for a wide variety of cheeses, ranging from acidified fresh cheese to hard and semi-hard cheese. They fall into two groups: Chymosin or Pepsinand Mucorpepsin. These aspartic endopeptidases cleave the phenylalanine-methionine bond in k-casein and demonstrate limited potential for hydrolysing further casein, which could lead to texture, flavour or yield issues. Traditional animal rennets such as CARLINA™ contain both Chymosin and Pepsin in varying, but controlled amounts. FPC (Fermentation Produced Chymosin) contains Chymosin from a cloned animal gene expressed in a fermented microbe. Whilst microbial coagulants such as MARZYME® contain Mucorpepsin produced and purified by classical fermentation techniques. In all cases the final purified product is standardised with water, salt and/or other stabilisers to a specific activity expressed as IMCUs (International Milk Clotting Units).

Considering converging functional parameters the type of coagulant chosen for a given cheese making process is mostly based on commercial parameters, (format and cost, or labelling concerns i.e. kosher, organic or vegetarian requirements). With decades of experience in the cheese industry, Danisco has developed its product offer to include coagulation enzymes, extracted from calf stomachs or derived from microbial sources.

Type of coagulants Benefits
Microbial coagulants
  • Non-GM coagulants
  • Low cost in use
  • Halal/Kosher certified
  • Suitable for use in vegetarian or organic compound
Rennet
  • Non-GM coagulants
  • Traditional appeal – complies with DOP/AOC standard
-

MARZYME®Microbial coagulants is produced by a controlled fermentation of Rhizomucormiehei. It is used for milk clotting as an alternative to animal rennet or FPC. Used properly, MARZYME® produces a consistent coagulum resulting in high quality cheeses. MARZYME® coagulants are thermolabile and will become inactive in whey, with standard pasteurisation.

CARLINA™ Rennet is a natural complex of enzymes produced exclusively from calf or bovine stomachs. Danisco’s animal rennet range comprises of customised chymosin/pepsin formulations invariable packaging sizes, including recyclable packaging. Products can also be supplied without preservative added.


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*Products are part of DuPont™ Danisco® ingredient range. Copyright©2016 DuPont or its affiliates. All Rights Reserved. The DuPont Oval logo, DuPont™, Danisco® and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies.