Striving for more consistent baking? It’s time for flour power

It’s well established that working with certain types and varying qualities of flour can potentially increase the FFA (free fatty acid) content in baked goods. This in turn can negatively affect the stability of the baked product or increase off-flavors in rich recipes.

For example, when importing flour, quality can become compromised due to long transport times and higher storage temperatures, especially in the context of today’s impacted supply chains. What’s more, this is now being accentuated because the synthetic emulsifiers that have traditionally improved dough tolerance and stability have now become even more expensive. 

So, our experts took a deep dive into this challenge, focusing specifically on the challenging applications and processes that our customers face – especially those impacted by high FFA content. Unsurprising, they turned to a technology that sits at the heart of many of our proven baking solutions: enzymes. And more specifically, (phospho)lipases. For 10 years now, lipases have been marketed through our Panamore® range to partially or fully replace emulsifiers and improve dough stability in wheat flour. Now, we have taken this to the next level with a brand-new enzyme: Panamore® Xtense.