Ramsen Bakery Blend 430

Identification & Functionality

Ingredient Name: Bakery Mix
Food Ingredients Functions: Premix
Ingredients: Milk Powder, Non-Fat Dried, Soy Flour, Sweet Whey
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Food Premixes

Features & Benefits

Food Ingredients Features: Anti-Crystallization,
Cost Effective,
Dough Improver,
Enhanced Flavour,
Enhanced Shelf Life,
Excellent Browning aid,
Free Flowing,
Imparts color,
Improved Mouthfeel,
Long Lasting Freshness,
Mild,
Smooth Texture,
Texturizing
Functionality: Superior crust color and browning results from the sugar-protein reaction of Bakery Blend #430 during baking. Since Baker’s Special is approximately 60% milk sugar (lactose), this reaction is enhanced without adding excessive sweetness. It reduces the toughening action of dough’s and batters, resulting in smoother textures, easier mixing, and less equipment wear. In some applications, shelf life will lengthened since milk sugar is not reduced of fermented by yeast. Flavors are enhanced and baked goods receive full dairy product richness.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Desserts & Fruit Preparations
Food & Nutrition Applications: Cakes,
Cookies,
Creams,
Filling Applications,
Icing
Product Applications: Yeast leavened products: Bakery Blend #430 improves flavor and aroma while extending shelf life.

Cake Products: Crumb color and texture can be improved, and shelf life can be extended with Bakery Blend #430.

Icings, fillings, and crèmes: Eating qualities are improved and some sugar crystallization is prevented.

Cookies: Bakery Blend #430 extends freshness and improves color and flavor.

Properties

	Value	Units	Test Method / Conditions
Energy	360.0	K Cal/100g	—

Knowde Enhanced TDS