Wheat-based breads

    Wheat-based breads

    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®