|Objectives:||1. Clean Label
2. Replace Soy Lecithin (remove allergy)
3. Replace Chemical Dough Conditioners (SSL, Mono’s)
4. Reduce Breakage
5. Natural / Organic Ingredient needed
|Use Rates:||0.5-1% (based on flour weight)|
|Baker will need to add additional water, equal to 2-3 times the weight of Nu-BAKE.|
|Observations:||Dough will be easier to machine/sheet.
Easier web pick-up for stamped shapes.
Reduced Breakage, while maintaining a good texture.
If your results are not satisfactory, please contact RIBUS or your broker to determine what modifications should be made.