DuPont Nutrition & Health is meeting the needs of high-growth bakery markets for flexible, easy-to-use ingredients that put bakers in control of their product quality. A series of modular systems target the growing production of baguettes and croissants in the Middle East and Africa, where industrial bakeries are on the rise.
According to a Euromonitor forecast, packaged bread products in the region can be expected to grow more than 8% year on year up to 2020. This is a relatively steep growth curve compared to the virtually stagnant bakery market in Western Europe.
As Middle Eastern and African markets already boast the highest bread sales volumes in the world, the growth forecast indicates big potential for bakeries to expand.
Alternative to complex blends
The DuPont™ Danisco® modular ingredient systems give bakers a flexible alternative to the complex blends that provide volume, softness, resilience and other functionalities all in one.
"What we are offering is a range of strengthening and softening modules that allow bakers to adjust their bakery recipes to obtain a specific result – and they can do so without in-depth ingredient knowledge. That’s especially important if you are still concerned about altering formulations," says Andy Flounders, senior bakery application specialist, DuPont Nutrition & Health in Braband, Denmark.
Volume versus softness
While the strengthening modules add stability and volume, the softening modules are designed to improve the soft, fresh-keeping quality of baguettes and croissants during shelf-life. Each module comprises a tailored combination of emulsifiers and enzymes from the DuPont™ Danisco® range.
"All industrial bakeries experience seasonal fluctuations in flour strength, for example, which can have a negative effect on baguette volume. Instead of adding more of an all-in-one ingredient blend that provides both volume and softness, bakers can use our strengthening modules to increase volume alone," Flounders states.
Local production for international chains
The modules feature among a series of DuPont™ Danisco® solutions for bakery growth markets, where the focus is on ease of use and consistent quality.
"For local bakers that supply international fast food chains, meeting the chains’ stringent quality standards can be a major challenge. Our modular solutions can help bakers do that," says Andy Flounders.
For more information about solutions for manufacturing baguettes, burger buns, flatbreads and cakes in high-growth markets, visit www.bakeryperformance.com
DuPont™ Danisco® is the brand for a range of ingredients that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com
DuPont Nutrition & Health combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries. We are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help our customers turn challenges into high-value business opportunities. Follow us on LinkedIn
DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802. The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment. For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com
Source: DuPont Nutrition & Health
