Dough Slackening Solutions

Wheat Protein Quality

Each Year during# new wheat crop, we find the protein to be soft,specially for around 2 months.

This softer protein results in lot of iterations to be made by the baker for his yeast raised goods.
Its a cumbersome process to adjust baking quality.

#Slackening of dough is one of the issues that needs to be tackled.

In #Bakers Language"term is dough is leaking water"

#I B food Solutions have developed a tailored solution for addressing this issue.

Its a Protein Strengthener Blend that needs to be #Dosed by the Miller through his micro doser.

#Apart from this blend,there are blends which are tailored according to# bread  recipe in that particular region.It is designed as per cost in usage,dosage ppm and functionality.

Please get in touch with our Technical Person # Mr Ankesh Ganguly through his

 email id: ibfoodsolutions@gmail.com OR Whatsapp +918698672929

ReplyForward