DESCRIPTION: Off white bromate-free powder component.
FUNCTION: It keeps the bread soft for a long period of time. [Up to 90%]
USED AT THE TIME OF: flour doughing in bakery.
DOSAGE: 20-30 gm/100 kg (0.02-0.03% of total weight).
INGREDIENTS: Emulsifiers, sugar, INS-300, starch, approved diluents and extra high performance enzymes.
STORAGE AND SHELF LIFE: Keep in dry and cool conditions away from contamination for about 12 months.
Brand Name : Maymill
It is an additive used for Enhancing the Appearance & Texture of Fryums.
No added Monosodium Glutamate.
Starch-based Additive
Gives excellent Crispiness
Improves Shining (for Fryums)
Gives a good color appearance
Provides good texture
Helps for Good Expansion
Applications:
Fryums, Pappad, Appalam
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses.
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses.
Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread; in the Maritimes and New England, it is bread made with molasses.