タイトルまたは説明

Soft Plus

Soft plus is a very good quality improver for bread & other bakery products which is formulated on the basis of specific requirement of flour and need of bakers in Pakistan, by a food technologist qualified from American institute of baking and having more than *0 years of experience in baking industry. It improves bread quality and also give good results in Pizza, Buns, Rusk, Sheermal, Pizza & other yeast raised bakery products.

Ingredients:

Wheat Flour, Soya Flour, Anticaking agent (E***0), Dough Strengthener (E***0), Crum Softner, Enzymes: Funga Alfa Amulase, Lipase and Oxxidase

Appearance:

Slightly yellowish colored fine powder.

Packaging:

We can provide *0 Kg Carton Of Bulk Packing or *0x**0g packets in a carton.

Benefits:

Increases shelf life of products by retarding stalling process. Improves volume of product, crumb texture and crust color. Improves dough processing and machine working. Increases gas retention of dough and oven spring During Baking. Improves overall appearance and mouth feel of the product

Recommended Dosage:

Recommended dosage up to 0.3% on flour weight basis (Maximum **0g per **0Kg Flour). Bakers can always decrease the dosage for their specific requirement. For more guidance you can always discuss the required specification with us. We can also provide our trained baker to set the required dosage of Soft Plus according to your products.

Usage Procedure:

Add the recommended dose of Soft Plus to dry ingredients before addition of water. Add water and mix the dough at slow speed for three minutes. Then mix at fast speed up to the required development of dough.

Best Before:

One year safe period when stored below *0c under dry and hygienic conditions. The above information is based on the baking tests conducted in our lab and is a basic tool for determining doses of Soft Plus in various products. Our test baker will also be available to conduct baking tests at your plant/bakery to determine the required dose of Soft Plus for your products.