BEST BAKE
NORTH AMERICA

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• 90–120-minute Bulk Fermentation and 60-minute Final Fermentation,
  including waste dough
   

• Matrix Encapsulated Enzymes activity is released at the end of the
  fermentation cycle and beginning of the baking process
   

• Results in more free water that contributes to achieve the Open artisan crumb
  texture in Bread Applications.
   

•  Adding Do-Artisan NA maintains product shape, consistency of final baked
  product WITH re-work dough added back to the line.
   

• Low recommended usage levels at 0.03%-0.05%

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• Increasing efficiency (1/10th Usage Rates of Like Conditioners) 

 

• Open up warehouse space and reduce:

  • Handling

  • Inventory

  • Carrying costs​
     

• Reduces Fermentation time needed for Artisan Style Breads:​

  • Baguettes

  • Ciabatta

  • Batard

  • Focaccia

  • Sourdough
     

• Cost Effective - Highly Concentrated – Multi Purpose Solution:

  • ​Average 100lb Dough usage = 0.05LB at 0.05% Usage = 0.8oz. Per #100