by brainstorm | Apr 21, 2021
Contact info@ribus.com or complete the Formulation Modification form for specific recipe questions.
by brainstorm | Apr 21, 2021
Quite possibly, contact info@ribus.com for the name of a broker or distributor in your area.
by brainstorm | Apr 21, 2021
Yes, in most systems. It is also hypoallergenic and does not require an allergen label statement.
by brainstorm | Apr 21, 2021
Blend Nu-BAKE with the other dry ingredients.
by brainstorm | Apr 21, 2021
Yes, RIBUS offers Nu-BAKE as conventional or Certified Organic by Oregon Tilth.
by brainstorm | Apr 21, 2021
Yes. It is an all-natural rice bran extract.
by brainstorm | Apr 21, 2021
Yes, in most bakery systems and still obtain a uniform bake.
by brainstorm | Apr 21, 2021
Yes, in most systems (batters, crackers, etc.)
by brainstorm | Apr 21, 2021
No. Nu-BAKE is used at 0.25-2%, it does not impart a taste.
by brainstorm | Apr 21, 2021
Rarely: Nu-BAKE is a natural light tan color that blends into most formulations. In pure white products, a whitener may be required (titanium dioxide).
by brainstorm | Apr 21, 2021
Nu-BAKE can extend the shelf-life by holding more moisture, so the product will stay fresh longer. The extension will depend on packaging, preservatives, gas flushing and other factors. Nu-BAKE is not a preservative.
by brainstorm | Apr 21, 2021
Typically a 10% increase in volume.
by brainstorm | Apr 21, 2021
No. It is the water-soluble extract from rice bran.
by brainstorm | Apr 21, 2021
Nu-BAKE has many benefits: Improved water retention and holding capabilities of oil: Improved moisture Easier pan and paper release Improved emulsification: More consistent cell structure Improved oven spring Increased volume Increase shelf-life for frozen dough,...
by brainstorm | Apr 21, 2021
Nu-BAKE binds oil in water, it is a dough conditioner and it can lower water activity.
by brainstorm | Apr 21, 2021
Please see our Getting Started Guide for our suggested use levels and other important information.
by brainstorm | Apr 21, 2021
14.5-15
