SOYPAN

Fields of application

Toast, white bread, rolls, buns, bread mixes, baking agents and more

Advantages

• High lipoxygenase level

• Whiter crumb through enzymatic bleaching

• Softer and finer crumb

• Increases water binding capacity

• Increases baking volume

• Better dough plasticity

• Prolongs product freshness

• Naturally contains lecithin, acting as emulsifying agent

Recommended dosage: 0.5 – 0.7%, for dough and 5 – 20% for baking mixes calculated on the flour