POWERBAKE®
We love a challenge. Enzymes for cleaner label baked goods

The demand for clean-label baked goods is rising. Satisfying this consumer preference while maintaining the taste, texture and appearance of baked goods and keeping their labels free of traditional dough-strengthening ingredients is challenging.

Our POWERBAKE® series of enzymes is the most robust alternative to existing emulsification and oxidation technologies in bread production. These enzymes improve the strength and handling of dough throughout the process, and give baked goods a fine, uniform crumb structure. All while keeping labels understandable.

Key Benefits of POWERBAKE®
  • Improves dough stability, proofing and handling
  • Improves dough strengthening
  • Improves shock tolerance during processing
  • Increases volume and initial softness
  • Works with all types of bread, buns/rolls, and baguettes
  • Provides cost-effective, concentrated solutions
  • Is robust and tolerates quality fluctuations in flour
Clean Label

POWERBAKE® is a label-friendly enzyme solution that can be used to replace emulsification technologies in bread baking.

We’ve spent decades at the forefront of emulsification technologies for the bread industry, and we’re known for our knowledge of ingredients, formulas, and production experience across all types of baked goods. Our expertise enables customers to formulate across the clean-label spectrum in response to consumer demand.

Explore the full POWERBAKE® Range

POWERBAKE®

Latest Innovations

POWERBAKE® 6600

POWERBAKE® 6600 is our latest enzyme. It’s an alternative emulsification technology for cleaner label sliced bread, based on European formulations and recipes.

POWERBAKE® 6650

POWERBAKE® 6600 is our latest enzyme. It’s an alternative emulsification technology for cleaner label sliced bread, based on European formulations and recipes.

POWERBAKE 7650®

POWERBAKE 7650® is the oxidative module supporting our POWERBake® 6000 series. Used in combination with POWERBake® 6000, it enables the replacement of mono and diglycerides + SSL or DATEM, while maintaining product quality.

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POWERBAKE®

Product

Benefit

Application

POWERBAKE® 4000 range
(lipase)

Improves dough stability

Increases volumes

Improving dough handling

All types of bread and buns/rolls

POWERBAKE® Baguette 4450

Cost effective and concentrated solution for improving baguettes

Robust and tolerance to flour quality fluctuation

Baguettes

POWERBAKE® 900 and 7000 range
(bacterial xylanase)

Unrivalled dough strengthening

All types of bread and buns/rolls

POWERBAKE® 6090

Reduced dependence on chemical additions

Improving dough handling while delivering a fine, uniform crumb structure

Breads and buns

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Sustainability

Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.

In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.

Our baking enzymes are aligned with the objectives of the United Nations Sustainable Development Goals:

2 Zero hunger

3 Good health and well-being

12 Responsible consumption and production

13 Climate action

Connect with us
Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

Contact

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

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