Rye-based breads

    Rye-based breads

    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®