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Panamore Soft 'to boost bread softness'

15 December 2010

DSM Food Specialties has unveiled Panamore Soft, a enzymatic solution to improve bread shelflife. With its patent protected blend of enzymes, Panamore Soft is said to help bakers meet consumer demand for breads that look better and stay fresher for longer.

In tests, its composition produced enhanced initial softness, better sliceability and longer shelflife over time than maltogenic amylase. The presence of a lipid degrading enzyme ensures that Panamore Soft creates softness and improves crumb structure, ensuring bread stands out from the shelf.

Rossana Rodriguez, product manager baking enzymes, DSM Food Specialties comments: ''Today’s consumers shop less frequently than ever before, stimulating demand for bread that retains freshness for longer. Softness is a key factor in breads’ perceived freshness and manufacturers are now looking for alternative solutions that deliver additional softness. By creating softness that lasts, Panamore Soft is ideally positioned to meet the needs of this market segment.”

Panamore Soft is targeted at bread applications where extended shelf life is required, such as soft rolls and all crumb-rich breads, for example sandwich and tin loaves. Panamore Soft delivers uniform results in all types of flour, all year round, no matter what the bread variety or processing method.

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