ADVANTAGES:
· VOLUME INCREASES
· PROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.
· INCREASES FERMENTATION TOLERANCE.
· INCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHING.
· INCREASES FLOUR STABILITY, FLOUR CORRECTION.
· EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.
· STALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.
· IMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.
· SPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGTH, IF REQUIRED.
· IMPROVEMENT IN CRUST COLOR.
· INCREASES OVEN SPRING RESULTING IN GREATER VOLUME.
· INCREASES CRISPINESS IN BISCUIT PRODUCTS.
· IMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.
· IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN SPRINGS.
· INCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKERY PRODUCTS
· IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.
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