Slides of industrial bread. Baking enzymes that improve dough strength and stability with POWERBAKE® enzymes.

POWERBAKE®

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
Hands kneading dough on a floured surface. IFF's GRINDAMYL™ range of baking enzymes providing a wide range of benefits like dough strength, flour correction and flour and bread performance.
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

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