NO MORE HOT DOG MESS

BAKERY ENZYME: By using a totally new Danishdeveloped enzyme for hot dog buns, the sausage is kept in place in the bun

Denmark’s Danisco, a global company which is among the world’s largest manufacturers of food ingredients, has developed a groundbreaking new enzyme for commercial bakeries. Grindamyl Powerfresh sets new standards in antistaling technology for bread and tortillas.

“The enzyme outperforms existing market standards, as it makes sliced bread, tortillas and hot dog buns softer and extends shelf life,” says Jan Sindesen, President of Danisco Specialities. “It reduces crumbliness and improves flexibility, making it particularly suitable for use in these types of bread.”

By its exclusive ability to alter the molecular structure of starch, the enzyme has a powerful impact on starch retrogradation, which is the main contributor to the staling process.

For bakeries, fewer crumbs mean enhanced efficiency and production cost savings. For consumers, the enzyme means that sliced bread does not break when they butter it, and that the hot dog bun does not break in two when the sausage is inserted. An additional benefit is improved shelf life.

“We want to launch the enzyme globally and are starting on the North American market, from where we’ll be rolling it out to other countries as we get the relevant approvals. The enzyme has already been approved in most countries in the world,” says Jan Sindesen. Jan Sindesen adds that the product is the result of synergy from Danisco’s acquisition of former US biotechnology company Genencor in 2005.

“The enzyme outperforms existing market standards, as it makes sliced bread, tortillas and hot dog buns softer and extends shelf life,” says Jan Sindesen, President of Danisco Specialities. “It reduces crumbliness and improves flexibility, making it particularly suitable for use in these types of bread.”