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Q. How does it work?
A. Nu-BAKE binds oil in water, it is a dough conditioner and it can
lower water activity.
Q. What are the benefits?
A. Improved water retention and holding capabilities of oil:
Improved emulsification:
Ability to interact with proteins/starches/carbohydrates:
Increase yield and decrease per unit cost
Q. Is it a fiber?
A. No. It is the water-soluble extract from rice bran.
Q. How much will it increase volume?
A. Typically a 10% increase in volume.
Q. Does Nu-BAKE extend the shelf-life?
A. Yes, by holding more moisture, the product will stay fresh longer.
The extension will depend on packaging, preservatives, gas flushing and
other factors.
Q. Does it affect color?
A. Rarely. Nu-BAKE is a natural light tan color that blends into most
formulations. In pure white products, a whitener may be required
(titanium dioxide).
Q. Does it affect the taste of the finished product?
A. No. Nu-BAKE is used at 0.25-2%, it does not impart a taste.
Q. Can I increase the oil content?
A. Yes, in most systems (batters, crackers, etc.)
Q. Can I increase the water content?
A. Yes, in most bakery systems and still obtain a uniform bake/.
Q. Is it natural?
A. Yes. It is an all-natural rice bran extract.
Q. Is it Kosher approved?
A. Yes, Kosher Parve by the Orthodox Union.
See Kosher
Certificate (pdf)
Q. It is Organic?
A. Yes, RIBUS offers Nu-BAKE as Certified Organic by QAI (Quality
Assurance International).
See Organic
Certificate (pdf)
Q. When is Nu-BAKE added to the formula?
A. Blend Nu-BAKE with the other dry ingredients.
Q. Can it replace soy lecithin?
A. Yes, in most systems. It is also hypoallergenic and does not require
an allergen label statement.
Q. Do you have a broker or agent in my area?
A. Quite possibly, contact
info@ribus.com for the name of a broker or agent in your area.
Q. Who do I contact about formulation recommendations?
A. Contact info@ribus.com.
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