Product Description

oft***0

is economically  formulated on the bases of specific requirement of flour. Soft***0 improves bread quality exceptionally and also gives same benefits when used in Rusk, Fruit Bun, Sheermal, Nan bread and Pita bread.

Crumb softener enzyme: Fungal Alpha Amylase, Dough Strengthener (E***0,E***4), Emulsifier and Filler: Soya floor and corn starch.

Slightly yellowish colored fine powder.

We can provide *0 Kg Carton Of Bulk Packing or *0x**0g packets in a carton.

Increases shelf life of products by retarding stalling process. Improves volume of product,crumb texture and crust color. Improves dough processing and machine working. Increases gas retention of dough and oven spring During Baking. Improves overall appearance and mouth feel of the product

Recommended dosage up to 0.3% on flour weight basis (Maximum **0g per **0Kg Flour). Bakers can always decrease the dosage for their specific requirement. For more guidance you can always discuss the required specification with us. We can also provide our trained baker to set the required dosage of Soft***0 according to your products.

Add the recommended dose of Soft***0 to dry ingredients before addition of water. Add water and mix the dough at slow speed for three minutes. Then mix at fast speed up to the required development of dough.

One year safe period when stored below *0c under dry and hygienic conditions. The above information is based on the baking tests conducted in our lab and is a basic tool for determining doses of Soft***0 in various products. Our test baker will also be available to conduct baking tests at your plant/bakery to determine the required dose of Soft***0 for your products.