BAKERY
IRCA
BAKERY
YORK SOFT
Discover recipes with this productNatural enzyme-based adjuvant for soft breads and baked products.
An emulsifier-free formulation that ensures optimal softness that (for doses >2%) lasts up to 45 days.
- It can be used for long-life sweet leavened products (e.g. panettone)
- It guarantees high humidity and short chewing as well as optimal resilience
- It slows down bread staling (consumption within 24/36 hours)
Clean label
Without emulsifier
Bread
Hamburger buns
Savoury Panettone
Croissant
Panettone
Advantages
For optimal softness and freshness
Claims
Clean label
Emulsifier-free
Details
Natural enzyme-based adjuvant for soft breads and baked products.
An emulsifier-free formulation that ensures optimal softness that (for doses >2%) lasts up to 45 days.
- It can be used for long-life sweet leavened products (e.g. panettone)
- It guarantees high humidity and short chewing as well as optimal resilience
- It slows down bread staling (consumption within 24/36 hours)
Description
enzymatic improver in powder for soft bread and bakery products.
Denomination
semifinished product for bread and bakery products.
Directions for use
YORK SOFT allows to produce bread and baked goods with following characteristics:
· prolonged softness
· fine and regular crumb
· excellent resilience
· slow staling
DOSAGE: 1 - 2.5 kg per 100 kg flour.
The use of YORK SOFT does not require any additional declaration in the ingredients list of the final product.
Allergens
frumento
Cross-contaminations
Soybeans
Mustard
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