DuPont to launch new wheat processing enzymes
DUBAI, October 30, 2015
DuPont has developed two wheat processing enzymes to 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, reduced wheat conditioning times by as much as 50 per cent and saved up to 10 per cent on energy consumption, said a statement.
Andy Flounders, senior application specialist at DuPont, said: “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.”
The POWERMill enzymes will be introduced in a presentation at the four-day 26th Annual International Association of Operative Millers (IAOM) Mideast and Africa Conference & Expo which will begin tomorrow (October 31) in Dubai, UAE.
The Middle East and Africa (MEA) are growth markets for millers, industrial bakers and improver houses. Although cheaper artisanal breads still dominate the market, sales have showed 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.
“At DuPont, we experience that the changing market conditions in MEA have brought many new enquiries about the functional ingredient solutions we can provide. 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,” Flounders noted. - TradeArabia News Service
