"Par-baked bread involves quite different and complex processing challenges, compared with conventional bread production," says Frank Schuhmann, bakery application specialist at DuPont.
One such challenge is the ability to achieve thin, tender crusts with lasting crispness after the final bake-off. For bakers, this represents a victory over common crust defects, particularly the hard brittleness of white bread and leathery toughness of fibre bread.
This is achieved by using DuPont Danisco enzymes, supported where necessary by lecithin.
PowerFresh Bread 9740 and Dimodan HP 45, from the DuPont Danisco range, maintain a soft, moist crumb with optimum resilience for up to 20 days.
"While extending shelf-life, we have to maintain appearance, stability and volume. A rapidly deteriorating crust means a lot of unsold bread," says Schuhmann. "Our aim is to extend the visual appeal and eating quality so bake-off outlets can increase their sales and reduce waste."