ZigaForm version 5.3.5

Frequently Asked Questions

Nu-BAKE

Who do I contact about formulation recommendations?

Contact info@ribus.com or complete the Formulation Modification form for specific recipe questions.

Do you have a broker or agent in my area?

Quite possibly, contact info@ribus.com for the name of a broker or distributor in your area.

Can it replace soy lecithin?

Yes, in most systems. It is also hypoallergenic and does not require an allergen label statement.

When is Nu-BAKE added to the formula?

Blend Nu-BAKE with the other dry ingredients.

It is Organic?

Yes, RIBUS offers Nu-BAKE as conventional or Certified Organic by Oregon Tilth.

Is it natural?

Yes. It is an all-natural rice bran extract.

Can I increase the water content?

Yes, in most bakery systems and still obtain a uniform bake.

Can I increase the oil content?

Yes, in most systems (batters, crackers, etc.)

Does it affect the taste of the finished product?

No. Nu-BAKE is used at 0.25-2%, it does not impart a taste.

Does it affect color?

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).

Does Nu-BAKE extend the shelf-life?

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.

How much will it increase volume?

Typically a 10% increase in volume.

Is it a fiber?

No. It is the water-soluble extract from rice bran.

What are the benefits?

Nu-BAKE has many benefits:

    1. Improved water retention and holding capabilities of oil:
      1. Improved moisture
      2. Easier pan and paper release
    2. Improved emulsification:
      1. More consistent cell structure
      2. Improved oven spring
      3. Increased volume
      4. Increase shelf-life for frozen dough, batter and thaw and serve
    3. Ability to interact with proteins/starches/carbohydrates:
      1. More consistent cell structures
      2. Increase product strength and texture while maintaining tenderness
    4. Increase yield and decrease per unit cost

How does Nu-BAKE work?

Nu-BAKE binds oil in water, it is a dough conditioner and it can lower water activity.

How much Nu-BAKE should I use?

Please see our Getting Started Guide for our suggested use levels and other important information.

What is the HLB of Nu-BAKE/Nu-RICE?

14.5-15