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Industrial Soft 4%

Industrial Soft 4% is available in a 25kg bag. The product will give you a bread that can last 6 - 7 days in the right conditions, in a bread bag at room temperature.

  • Allows for higher yield due to increased water addition and Improved machinability of dough
  • Emulsifiers used increase dough tolerance towards mechanical stress and fluctuating fermentation conditions
  • Longer shelf life Equals less wastage.

Industrial Soft 4% is designed for the Industrial customer who supplies in bulk to shops and tuck shops. This mix will meet the requirements of staying fresh for more than 5 days after baking The bread has a fine and soft crumb structure and increased volume. Industrial Soft 4% can be used to produce white and brown bread with a long shelf life.

Customer advantages

  • Allows for higher yield due to increased water addition and Improved machinability of dough
  • Emulsifiers used increase dough tolerance towards mechanical stress and fluctuating fermentation conditions
  • Longer shelf life Equals less wastage.

Consumer advantages

  • Enhanced flavour and great taste
  • Soft bite for the duration of shelf life
  • Quality product

View full description

Ingredients

Salt, Sugar, Calcium carbonate, Soya, Unhydrogenated vegetable fat (Palm fruit) TBHQ, Preservative (Sodium diacetate), Emulsifiers, Flour improver, Enzymes

Industrial Soft 4% is available in a 25kg bag. The product will give you a bread that can last 6 - 7 days in the right conditions, in a bread bag at room temperature.

  • Allows for higher yield due to increased water addition and Improved machinability of dough
  • Emulsifiers used increase dough tolerance towards mechanical stress and fluctuating fermentation conditions
  • Longer shelf life Equals less wastage.

Industrial Soft 4% is designed for the Industrial customer who supplies in bulk to shops and tuck shops. This mix will meet the requirements of staying fresh for more than 5 days after baking The bread has a fine and soft crumb structure and increased volume. Industrial Soft 4% can be used to produce white and brown bread with a long shelf life.

Customer advantages

  • Allows for higher yield due to increased water addition and Improved machinability of dough
  • Emulsifiers used increase dough tolerance towards mechanical stress and fluctuating fermentation conditions
  • Longer shelf life Equals less wastage.

Consumer advantages

  • Enhanced flavour and great taste
  • Soft bite for the duration of shelf life
  • Quality product

View full description

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