Bakery Enzymes

Enzyme products for

the milling and baking industry
Product range for South America and Sub-Saharan Africa

Imagine with us
Key Products Imagine having improved product quality, higher volume, longer freshness, better crumb
softness and resilience. We have selected a range of enzymes that can help you with just that.
Our food specialists work closely together with you to find the optimal solution for your
GRINDAMYL
specific application within bread, buns, cakes, tortillas, pasta, pizzas, crackers, biscuits, sweet
POWERBake goods and other specialities. Just imagine ...

POWERFlex

POWERFresh

POWERSoft
Dough strengthener
Applications Product Enzymes Potential BENEFITS

Flour GRINDAMYL Alpha-amylase, Optimizes baking quality of flour Improves crust colour
White bread A 1000 fungal
Whole wheat bread
Buns/rolls

Flour GRINDAMYL Alpha-amylase, Optimizes baking quality of flour Improves crust colour
White bread A 5000 fungal
Whole wheat bread
Buns/rolls

Flour GRINDAMYL Alpha-amylase, Optimizes baking quality of flour Improves crust colour
White bread A 10000 fungal
Whole wheat bread
Buns/rolls

Flour GRINDAMYL Alpha-amylase, Optimizes baking quality of flour A concentrated product

White bread A 14000 fungal Cost-in-use benefit
Whole wheat bread Improves crust colour
Buns/rolls

Flour GRINDAMYL Xylanase, fungal Fungal xylanase to be used for the highest Can be used for organic bread (non-GM)
White bread H 490 possible bread volume
Whole weat bread Better dough handling properties
Buns/rolls

Bread GRINDAMYL Amyloglucosidase In situ sweetness for sugar/HFCS reduction Improves softness, volume & freeze stability
Cakes PLUSWEET G

Bread GRINDAMYL Xylanase, fungal Standardises flour and reduce variations in Increases volume and improve tolerance
S 300 Complex flour quality towards variations in raw material and process
Dough conditioner parameters
Improve dough handling and stability

Bread GRINDAMYL Glucose oxidase Supplements/replaces chemical oxidating Improves dough handling and bread volume
S 747 (GOX) agents such as bromate and ascorbic acid
Complex

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Dough strengthener
Applications Product Enzymes Potential BENEFITS

Bread GRINDAMYL Glucose oxidase Supplements/replaces chemical oxidating Improves dough handling and bread volume
S 759 (GOX) agents such as bromate and ascorbic acid

Flour GRINDAMYL Hexose oxidase Supplements/replaces chemical oxidating Cost in use benefit - HOX is more efficient
White bread SUREBake 900 (HOX) agents such as ascorbic acid per unit
Whole wheat bread Improves dough handling and bread volume
Buns/rolls
Pasta

Flour POWERBake Glycolipase Improves dough stability Easy to handle

White bread 4080* Increases volume of bread Dose tolerant
Whole wheat bread Gives a homogenous crumb structure
Buns/rolls

Bread POWERBake Glycolipase Improves dough stability Easy to handle

4200 Xylanase, bacterial Increases volume of bread Dose tolerant
Xylanase, fungal Gives a homogenous crumb structure
Complex

Bread POWERBake Glycolipase Supplements/replaces chemical oxidating Improves dough handling and bread volume
4300 Hexose Oxidase agents such as bromate and ascorbic acid Cost-in-use benefit - HOX is more efficient
(HOX) per unit
Complex

Bread POWERBake Xylanase, fungal Standardises flour and reduce variations in Improve dough handling and stability
7200 Xylanase, bacterial flour quality Increase volume and improve tolerance
Complex Dough conditioner towards variations in raw material and process
parameters

Bread POWERBake Xylanase, bacterial Standardises flour and reduce variations in Improve dough handling and stability
7500 flour quality Increase volume and improve tolerance
Dough conditioner towards variations in raw material and process
parameters

Bread POWERBake Hexose oxidase Reduces chemical oxidating agents, such as Improves dough handling and bread volume
7700 Complex ascorbic acid Cost-in-use benefit - HOX is more efficient
per unit

* Not for sale in Brazil. Special conditions may apply for Sub-Saharan Africa

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Freshness
Applications Product Enzymes Potential BENEFITS

Flour MAX-LIFE Amylase, maltogenic Increases shelf life Excellent in lean bread formulations e.g.
White bread P100* Improves crumb softness and resilience E-free solutions
Whole wheat bread Dose tolerant
Buns/rolls

Tortillas POWERFlex G4 amylase Increases shelf life Improves crumb softness and resilience
6101 Complex Improves moistness perception

Buns/rolls POWERFresh G4 amylase Improves crumb softness and extends shelf-life

5002 Complex

Bread POWERFresh G+ amylase Improves crumb softness and extends shelf-life

Sponge & dough bread 8100*
procedures

Bread POWERFresh G+ amylase Improves crumb softness and extends shelf-life

Straight dough Bread 9740* Complex
procedure
High-fat/high-
sugar Specialties
e.g. brioche and
pannetone

High-fat/high- POWERFresh G4 amylase Increases shelf life Improves crumb softness and resilience
sugar specialties Special 9741* Complex Improves moistness perception
e.g. brioche and
pannetone

Cake POWERSoft G4 amylase Increases shelf life Improves crumb softness and resilience
Yeast Raised Donuts 7002 Complex Improves moistness perception
Brownies
Honey Buns

* Not for sale in Brazil.

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Specialities
Applications Product Enzymes Potential BENEFITS

Chemically GRINDAMYL Protease, bacterial Makes the dough softer and more extensible Replaces sodium metabisulphite (SMS)
leavened crackers PR 43 Improves shape, surface, friability/crispiness
Laminated bisquits Dose tolerant

Fermented and GRINDAMYL Protease, bacterial Makes the dough softer and more extensible Improves texture, shape & surface
chemically leavened PR 46 Complex Faster water evaporation Replaces sodium metabisulphite (SMS)
crackers Crispier crackers

Bread GRINDAMYL Protease, fungal Makes the dough softer and more extensible Works well in many applications, due to being
Pizza PR 59 Improves volume and texture a non-agressive protease
Fermented crackers Reduces mix time & dough contraction
Dose tolerant

Special conditions may apply for Sub-Saharan Africa

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HPL products
Applications Product Enzymes Potential BENEFITS

Flour HPL BAU* Amylase, bacterial Increases shelf life

White bread Improves crumb softness
Whole wheat bread
Buns/rolls

Flour HPL BS3* Xylanase, bacterial Better dough handling properties Cost-efficient solution
White bread Less sensitive to grain and flour variations due Concentrated product
Whole wheat bread to the uninhibited xylanase Unstandardised
Buns/rolls

Flour HPL FAU* Alpha-amylase, Optimizes baking quality of flour Cost-efficient solution
White bread fungal Improves crust colour Concentrated product
Whole wheat bread Unstandardised
Buns/rolls

Flour HPL FAX* Xylanase, fungal Fungal xylanase to be used for the highest Better dough handling properties
White bread possible bread volume Cost-efficient solution
Whole wheat bread Can be used for organic bread (non-GM) Concentrated product
Buns/rolls Unstandardised

Bread HPL G+* G+ amylase Increases shelf life Cost-efficient solution

Improves moistness perception Concentrated product
Improves crumb softness and resilience Unstandardised

* Sales restriction may apply - contact your sales representative for more information.

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HPL products
Applications Product Enzymes Potential BENEFITS

Buns/rolls HPL G4* G4 amylase Increases shelf life Cost-efficient solution

Improves moistness perception Concentrated product
Improves crumb softness and resilience Unstandardised

Flour HPL GOX* Glucose oxidase Supplements/replaces chemical oxidating Cost-efficient solution
White bread (GOX) agents such as ascorbic acid. Concentrated product
Whole wheat bread Improves dough handling and bread volume Unstandardised
Buns/rolls GOX is a standard oxidase - a good
solution every time

White bread HPL HOX* Hexose oxidase Supplements/replaces chemical oxidating Cost-efficient solution
Whole wheat bread (HOX) agents such as bromate and ascorbic acid Concentrated product
Buns/rolls Improves dough handling and bread volume Unstandardised

Flour HPL KLM1* Glycolipase Improves dough stability Cost-efficient solution

White bread Increases volume of bread Concentrated product
Whole wheat bread Gives a homogenous crumb structure Unstandardised
Buns/rolls

Flour HPL MAA* Amylase, maltogenic Increases shelf life Cost-efficient solution
White bread Improves crumb softness and resilience Concentrated product
Whole wheat bread Unstandardised
Buns/rolls

* Sales restriction may apply - contact your sales representative for more information. Special conditions may apply for Sub-Saharan Africa

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 About DuPont Danisco
DuPont Danisco is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional
profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of
manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food
scientists and technologists in DuPont, the Danisco range is supported by a uniquely broad spectrum of know-how across
applications and processing.

The information contained in this publication is based on our own research and development work and to our knowledge Copyright 2012 DuPont or its affiliates. All Rights Reserved. The
is reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific DuPont Oval Logo, DuPont, The miracles of science, Danisco
purposes and the legal status for their intended use of the product. Statements contained in this publication should not and all products denoted with or are registered trademarks or
be considered as, and do not constitute a warranty of any kind, expressed or implied, and no liability is accepted for the trademarks of E.I. du Pont de Nemours and Company or its affiliated
infringement of any patents. companies.
Food Enzymes - 03.2013

Danisco Argentina
Ing E. Butty, 240 - 10 piso | 1001 Buenos Aires, Argentina
Tel +5411 4021 4700
www.danisco.com /enzymes