GRINDAMYL™ POWERFresh, Danisco’s breakthrough softening enzyme, allows commercial bakeries to boost the quality of their products and enhance their competitive ability. The value-adding enzyme, G4 amylase, imacts starch retrogradation, the main contributor to the staling process. It gives an extended shelf life, improved strength and flexibility, and reduces crumbiness. These features contribute to an excellent hinge effect in hotdog buns and enable sliced bread to be folded or buttered without breaking.
Danisco USA Inc.