Innovation for people who bake globally
Agent for extending the freshness of pastry products
BL Soft Plus
BL Soft Plus
Dosage: from 0.5 to 1% of the dough weight
Intended use: to significantly prolong the freshness of pastry products, to preserve moist crumbly texture and to prolong the preservation of consumer characteristics for 3-6 months, depending on the recipe of the finished product.
Intended use: to significantly prolong the freshness of pastry products, to preserve moist crumbly texture and to prolong the preservation of consumer characteristics for 3-6 months, depending on the recipe of the finished product.
Technological aspects
- For muffins, cookies and cakes.
- Extends the softness of the finished product.
- Slows down staling and drying of the crumb.
- Reduces crumbling.
- Slows the rancidity of fat.
- Low application dosages.
- Incorporated with the flour.
- The amount of application can be varied for different types of formulations.
- Helps optimize formulation by better retaining water distribution.
- Significantly increases storage time if the technological process (baking modes) and sanitary-hygienic production norms are observed.
- It is recommended to use invert syrup instead of sugar to increase the efficiency of the agent.
- For different types of packaging.
Marketing aspects
The use of BL Soft Plus allows to significantly improve the quality characteristics of pastry products. Low application dosages and high efficiency of the agent allows to use it both for budget mass ready products and for products of higher price segment.
Please contact our specialists for recipes and technological support.