Supa soft 5%

Supa Soft 5% is designed for the any type who wants to supply their comsumers a soft bread that has a longer shelf life. 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. Supa Soft 5% can be used to produce white and brown bread with a long shelf life. 

  • 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

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

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Supa Soft 5% is mainly for the production of long life bread in retail or industry.

Target

  • Industry
  • Retail

Solutions

  • Improved taste
  • Improved texture & shelf-life
  • Better looking end products
  • Better workability and stability

Salt, Sugar, Calcium carbonate, Soya (soya), Wheat flour (wheat gluten), Emulsifiers, Preservative (Calcium propionate), Unhydrogenated vegetable fat (Palm fruit, TBHQ), Flour enzymes, Flour improver.

Supa Soft 5% is designed for the any type who wants to supply their comsumers a soft bread that has a longer shelf life. 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. Supa Soft 5% can be used to produce white and brown bread with a long shelf life. 

  • 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

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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