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
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.
Got any further questions? We're happy to help.
Contact us