FUNCTION
• replacement for bread improvers
• replacement of emulsifiers/stabilisers/thickeners
• increases the dough and pastry yield
• fibre enrichment through fibres or in connection with seeds
• improves the processes properties (fermentation tolerance, dough processing, stickiness)
• very good light and airy crumb structure
• improves maintenance of freshness/succulence
• improves the volume / volume yield
• improves stability when frozen and thawed
• improves the bread taste/flavour
• reduces the percent increase of firmness over several days as compared to a reference
• positive influence on crust properties
• crumb elasticity
• reduces staleness
• good moisture regulation
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®