|Objectives:||1. Gluten Free / Clean Label
2. Replace Mono & Diglycerides
3. Replace Soy Lecithin (allergen)
4. Enhance Shelf Life (fresh, refrigerated or frozen)
5. Natural / Organic Ingredient needed
|Use Rates:||1% (based on dry weight)|
|Feel free to view any of the other specific applications to see the functionality provided by Nu-BAKE.|
|Observations:||Increased Moisture Content.
Improved Texture / Cell Structure / Mouthfeel.
Product will have a longer shelf life.
Reduced Grittiness of Finished Product.
Improved Machineability.If your results are not satisfactory, please contact RIBUS or your broker to determine what modifications should be made.