video

Video: Cost efficiency with DuPont™ Danisco® baking enzymes

Andy Flounders, Senior Bakery Applications Specialist at DuPont Nutrition and Biosciences discusses the current demand on the bakery market during these times.

Bakeries around the world are under enormous pressure to produce enough bread to meet the sudden rise in demand due to the COVID pandemic. This places heavy pressure on production sites to produce good quality products throughout a production shift, whilst keeping efficiency high.

Bakeries around the world are under enormous pressure to produce enough bread to meet the sudden rise in demand due to the COVID pandemic. This places heavy pressure on production sites to produce good quality products throughout a production shift, whilst keeping efficiency high.

Send this to a friend