A Breakthrough In Natural Leaving Systems

 

 

Galactic has developed an innovative solution called Prodough Adagio™- for bakery manufactures looking to replace SAPP, SALP, GDL and Palm coated acids with a natural and healthy alternative.

Highly compatible with other baking ingredients and with no off-taste, Prodough Adagio™ is an industry breakthrough it works even when the dough is stored.

 

A Breakthrough In Natural Leaving Systems

Health issues have become a worldwide concern, hence rising demand for natural ingredients. The bakery industry is now facing a challenge: finding natural alternatives to phosphates and reducing sodium in leavening systems. Manufactures are looking for new, label friendly, cost effective and tasty substitutes for Sodium Acid Pyro-Phosphate (SAPP’s) and other related compounds.

To better assist its customers, Galactic has developed an innovative solution called Prodough Adagio™- for bakery manufacturers looking to replace SAPP, SALP, GDL and Palm coated acids with natural and healthy alternative. Prodough Adagio™ offers new horizons for naturally controlled leaving in bakery.

Prodough Adagio™ has no off-taste and highly compatible with other baking ingredients. It reacts with sodium bicarbonate (baking soda) to release carbon dioxide enabling dough to rise. Hydrolysis is slow at a temperature used to prepare the dough, which reduces carbon dioxide loss. As the temperature increases, the rate of hydrolysis is increased making the dough rise in a nice even shape.

Application includes frozen dough applications such as pizza crust and ready-to-bake biscuits. This is a breakthrough for industry as Prodough Adagio works even when the dough is stored.

For more information contact PHT-SA on [email protected].