BAKERY SPL
(BAKERY FLOUR IMPROVER)
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| PRODUCT DETAIL |
Bakery SPL is an intensively balanced blend of enzymes used in the production of bakery products made of all purpose flour to improve the dough molding properties by producing gas and releasing carbon dioxide. The most important aspect of Bakery SPL is that it improves the crumb texture and overall quality of Bread, cakes and muffins. .
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| DESCRIPTION |
Bakery SPL is off-white, free – flowing and non-dusting powder |
| BENEFITS |
- Ageing - matures the flour faster.
- Reduces the consumption of yeast.
- When Flour is mixed with wet ingredients, it continuously produces dextrin and maltose and maximizes the fermentation process to obtain an even crumb structure by producing gas and a high loaf volume.
- Maintains freshness / softness for longer period.
- Improved hand & mouth feel.
- Improves Overall Quality
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| INGREDIENTS |
Anticaking Agent(500, 509, 516), Flour treating Agent (INS 300, 924, 1100) |
| PACKAGING |
25 kg in food grade kraft laminated bags/corrugated boxes. |
| DOSAGE |
2 - 8 grams/ 100 kg flour (Depending upon the quality of flour) |
NOTE: All the ingredients used in this are permitted by FCC/PFA. |
| USAGE CONSIDERATIONS: National & International Regulations must be observed |