Rye-based breads

Rye-based breads

ryebased_bread

FUNCTION
•    replacement for bread improvers
•    replacement of emulsifiers/stabilisers/thickeners
•    reduces dough stickiness, good machine mobility
•    increases the dough yield and pastry yield
•    improves maintenance of freshness/succulence
•    improves stability when frozen and thawed
•    increases the fibre content
•    improves the bread taste/flavour
•    reduces the percent increase of firmness over several days as compared to a reference
•    crumb elasticity
•    positive dough leavening
•    reduces staleness
•    good moisture regulation
•    improves fermentation tolerance

RECOMMENDED PRODUCT
Herbacel®-AQ® Plus (citrus fibre & apple fibre)
Herbacel® Classic Plus AF 60/100

FUNCTION
•  colour intensification
•  natural gold–yellow to dark brown shades
•  improves maintenance of freshness
•  optionally rounds out flavours

RECOMMENDED PRODUCT
Herbarom®