NEW CENTURY, KAS. — MicroGard 910, a new ingredient made from cultured wheat starch, controls surface mold while providing softness and enhanced flavor in such applications as tortillas, muffins, cakes, refrigerated dough and pan bread, according to DuPont Nutrition & Health. It is available for bakery customers in the United States and Canada.
“The baking industry is under a lot of pressure to reduce waste by improving shelf life,” said Troy Boutte, group manager — Bakery, DuPont Nutrition & Health. “Yet at the same time, they’re being asked to use more traditional and basic ingredients. This is a real challenge. You’d think the one would negate your ability to do the other, but with MicroGard 910, we’re introducing a product that will allow bakers to reduce waste and label complexity.”
