Company: DuPont Nutrition & Health, New Century, KS
Ingredient Snapshot: DuPont Nutrition & Health says it has developed a unique way to increase the productivity and efficiency of flour mills, without compromising flour quality. The company’s new POWERMill enzymes, from the DuPont Danisco ingredients range, are added during water tempering and enable a wider opening of the wheat kernel structure. A more open kernel structure allows water to migrate faster between the different layers, making it easier to separate the endosperm from the aleurone layer, which results in a better extraction rate. Other key benefits are better bran quality, possible whiter flour, less pigmentation and semolina flour improvements (cleaner and less pigmentation) and stable flour tempering. POWERMill enzymes are produced by using selected strains of bacteria and fungi, and come in a liquid form for easy handling.