DuPont debuts POWERBake 9500 for sticky dough

06/23/2013 | Food Business Review

DuPont Nutrition & Health is touting its POWERBake 9500 enzyme as an antidote to sticky dough when baking bread with a wheat mix. The enzyme contains cellulase to combat stickiness that can clog production lines, and hexose oxidase which boosts tolerance to variations in proof times, giving bakers more time to make repairs.

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