| 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 |
| Ingredient: | Nu-BAKE® |
| Use Rates: | 0.5-1% (based on flour weight) |
| Special Instructions: |
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. |
Mission Statement
To provide high-quality specialty ingredients for food, beverage and dietary supplement manufacturers globally. Pioneering by nature, RIBUS strives to serve our customers with innovative solutions and continuous improvement.
RIBUS, Inc
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