Make Cakes and
Pastries without
Chlorinated Flour
Clean-label additive technology
that improves volume, crumb
texture, and softness.
Eliminate Chlorinator System
Clean-Label
Excellent Performance
Chlorine-gas treatment
of pastry flour is losing
it’s popularity.
As consumers become more conscious of the ingredients used in their food, they’ve come to expect clean-label options and transparency from food producers.
Not only are bakeries in need of a replacement to meet customer expectations, the handling of chlorine gas is dangerous for Millers.
Replacing chlorine-gas treatment in cakes and pastries eliminates the danger in the mill and meets the demands
of clean-label-conscious consumers.
Introducing hydroSOFT
Mills and Commercial Bakeries now have the opportunity to replace chlorinated flour with a safer, clean-label solution. Introducing hydroSOFT, an enzyme technology that matches or improves cake volume, crumb tightness and whitening effect when compared to chlorinated flour.
hydroSOFT is also an anti-staling enzyme that extends the shelf-life to offer longer-lasting moisture and softness. It also gives millers the ability to use higher protein and regular bread flours to produce cakes, when specialized soft wheat pastry flour is unavailable in the market.
hydroSOFT addresses:
- No Access to Chlorinator System
- Desire to replace dangerous Chlorinator System
- No access to soft wheat
- Softness Issues
HOW IT WORKS
Added Softness
hydroSOFT prevents starch retrogrades from forming to create anti-staling.
Increased Volume
hydroSOFT increases gas retention and batter viscosity resulting in increased volume.
Improved Crumb Texture
hydroSOFT increases the amount of internal emulsification for a uniform crumb texture.
Even Batter Distribution
hydroSOFT creates uniform gelatinization that results in an even cake top.
Added Softness
hydroSOFT prevents starch retrogrades from forming to create anti-staling.
Increased Volume
hydroSOFT increases gas retention and batter viscosity resulting in increased volume.
Improved Crumb Texture
hydroSOFT increases the amount of internal emulsification for a uniform crumb texture.
Even Batter Distribution
hydroSOFT creates uniform gelatinization that results in an even cake top.
GET HELP TODAY
1
Submit a Sample
of your Flour
Tell us about your goals, and send us a sample of your flour for a free analysis.
2
Get Actionable Results
We’ll send you results and a free sample of hydroSOFT technology to test in your mill.
3
Replace
Chlorinated Flour
Meet customer needs with clean-label solution that delivers desired performance.
Enzymes: The Secret Ingredient to Perfect Breads and Cakes.
