ZigaForm version 6.1.1
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)
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.