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