19 December 2024
Cost saving
Allows for up to 70% cost reduction compared to synthetic emulsifiers.
Panamore®
Top quality bread with enzymes
Panamore® improves bread quality and significantly reduces production costs
Panamore® delivers consistent, high-quality bread with a soft, bouncy texture, improved oven spring, and an attractive crust.
Used at lower dosages than traditional emulsifiers, Panamore® strengthens dough, enhances tolerance, and simplifies handling – all while lowering formulation costs. Compared to common emulsifiers like DATEM, Panamore® can reduce costs by up to 70%, depending on recipe and application.
The Panamore® range is also highly versatile, working across all flour types and bread-making processes. And by switching from emulsifiers to enzyme-based solutions, bakeries can also cut their carbon footprint by up to 90%.
Quality
Increases bread quality, creating a softer, ‘just baked’ feel.
Versatile
Compatible with all flour types and processing methods.
Softness
Contributes to a softer bread texture through improved volume.
Sustainable
Reduces carbon footprint up to 90%.
The Panamore® product range
Panamore® Spring
Lipase for SSL and CSL replacement. Improves dough tolerance, baking performance, crumb structure and crumb softness.
Panamore® Golden
Lipase for DATEM replacement. Improves dough tolerance, baking performance, volume, crust opening and overall appearance.
Panamore® Xtense
A lipase that delivers similar functionality as DATEM in dough, particularly useful in challenging applications such as frozen dough, butter-rich recipes, whole wheat bread, and when working with flour high in free fatty acids.
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