DuPont launches new wheat processing enzyme

DuPont is currently using two wheat processing enzymes in flour mills around the world to save time and energy and increase extraction rates. In the wheat mill experiment, a new processing enzyme,
POWERMill
ase, obtained from DuPont Deniske raw materials, reduced wheat conditioning time by
50%
, saving
10%
of energy consumption."POWERMill
enzyme opens and softens wheat grains faster for a smoother grinding process. This results in higher extraction rates and more high-quality flour.
,"
and Andy Flounders,
a senior application expert at
DuPont.Flounders
details
POWERMill enzymes at the
26
annual meeting of the International Grinding Association (
IAOM
) in Dubai, united
Uae.middle east and Africa are a growing market for wheat flour, industrial baking and chains of pie houses. While cheap handmade bread still dominates the market, it has been shown that more and more consumers are paying more to buy higher-quality packaged bread.quality needs of hotels and international fast-food companies have also set new standards for baked goods such as hamburger bread, French stick bread, and caroly bread."
at DuPont, we have conducted a number of new surveys based on changes in the Middle East and Africa markets, and we are able to provide solutions for functional raw materials. In fact, for example, today's consumers are more or less expecting the same quality products from the international burger chain, not which country the product comes from.
," Flounders
said.