We are taking the humble white bread to the next new level. Producing Japanese white bread with local ingredients and baking methods is made possible with DuPont™ Danisco® range of food enzymes and emulsifiers. With a growing interest in premium baked goods, read on to learn how you can tap on the opportunity and create more value for your product.

1. FOODREVIEW INDONESIA | VOL. XIII/NO. 7 / Juli 2018 15
I
ndonesians are
increasingly placing
bread as their top
choice for breakfast. It
is satiating and requires
minimal preparation
which favors the pace
and lifestyle of urban
consumers. According
to Euromonitor1
, bread
in Indonesia grew 6% in
retail value and reached
IDR 6.6 trillion in 2017
with a CAGR of 5.6%
between 2017 and 2022.
In Indonesia, 6% of the
launches in 2017 had a
premium positioning,
with bread taking up
16% of the pie2
. White
bread stands out to
be the most popular
choice. Not only is it the
least expensive type of
bread, the flavor is also
widely accepted by most
Indonesian consumers.
The plain, white
toast bread-
Shokupan
The Indonesia bakery
industry often turns to
Japan for inspiration.
This includes the white
toast bread or shokupan,
that is renowned for its
ideal texture - soft yet
resilient and chewy,
similar to a mochi in
Japan, these delectable
shokupan are so popular
that more local artisanal
bakeries have either
pared down their
menu or opened shops,
focused in offering
merely white loaves with
outstanding quality.
Producing
Shokupan with local
ingredients and
baking method
It is the high-quality
ingredients, ingenious
procedures and the
pursuit of perfection
that sets Japanese bakery
products apart. Aside
from the imported wheat
from US, Canada and
Australia, Japan has their
own home-grown wheat.
The milling industry
in Japan produce the
finest quality flour
with lower ash content,
stronger protein and
improved quality by
using different enzymes.
However, Indonesian
local flour has higher
ash content and millers
rarely use enzymes,
resulting in less
desirable flour. In bread
processing, a technique
practiced by the
Japanese bakers, known
as ‘Tang zhong’ or ‘water
roux’ method is also a
very intricate procedure,
which gives the bread
softer and moister
crumb texture. Although
faced with the above
challenges, Shokupan
can still be achieved.
Innovative technology
such as the DuPont™
Danisco®
POWERFresh®
9742, an anti-staling
enzyme based on G4
amylase, can help
Indonesia bakers re-
create their own version
of Shokupan in a more
time efficient and cost-
effectiveway, using local
ingredients and standard
baking procedure such
as the sponge and
dough method. With
POWERFresh®
9724,
bakers can improve
the softness, moistness,
resilience and overall
eating quality of the
bread, achieving
premium quality even
without using the ‘Tang
zhong’ method. Together
with this enzyme,
POWERBake®
950, a
bacterial xylanase and a
blend of emulsifiers in
GRINDSTED®
GA 132
can improve the gluten
network and maintain
the loaf structure,
delivering bread that is
less crumbly, moister
and softer for a longer
period.
Opportunities
in the Indonesia
bakery market
The aid of anti-staling
and strengthening
solutions will create
more value in the
bread products by
improving the quality
and upgrading the
eating experience of
the consumers at a
price accepted by the
market. DuPont’s latest
enzyme technology
will enable the use of
local flour to achieve
Japanese-like products
and simplifying the
meticulous traditional
Japanese baking
methods. The growing
interest in premium
baked goods in
Indonesia presents
limitless genuine
opportunities.
By Aileen Wang,
Regional Marketing Manager (ASEAN),
DuPont Nutrition & Health
&
Jaizel Castillo,
Application Specialist, Bakery (ASEAN),
DuPont Nutrition & Health
Premiumisation of The Humble White Bread
ADVERTORIAL
iStock.com/ Stacey Newman