bakery bread rolls buns sweet doughs

Bread | Rolls | Buns | Sweet Doughs


Bread | Rolls | Buns | Sweet Doughs

The perfect bread begins with improved dough rheology. Once in the oven, the volume, softness & crumb structure must be consistent for each batch. Finally, prolonging the shelf life will enable customers to enjoy the freshness.


Solution

SMOOTHEX GMS Antistaling & Excellent starch complexing.
FINAMUL 90 Antistaling & Excellent starch complexing.
FINAMUL 97 Protien interaction, Increases volume & texture, Improves dough rheology.
FINAMUL 9750 Antistaling, excellent crumb softener, improved dough tolerance during mechanical handling resulting in improved crumb texture & Volume.
FINAMUL VR 42 Excellent emulsifier for Pan-Release system.
ROMOBAN Anti-fungal/Mold agent.