During a test phase, cost reduction mainly came in electric energy and investments in silos. Because of the enzyme, the rest time of wheat dropped before the milling process. Applying the enzyme leads to a higher production of white flour and a lower quantity of pigments. PowerMill has been tested on wheat grains globally and on all types of wheat.
“For the first time at DuPont Nutrition & Health a patent was led by a Brazilian research team,” said Eduardo Pimentel, innovation leader for DuPont Nutrition & Health and the leader for the enzyme’s development. “The process for registering a global patent requires extensive research work, which also involved the global team of scientists. This project began in 2008, when an idea arose from the team at DuPont Nutrition & Health Brazil to work on a real mill problem.”