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Do-Boost 10
Strengthener, Conditioner, for Use in Fresh,
Frozen, and Par-Baked Products
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Replaces/reduces DATEM, SSL, MDGs, CSL
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Results in Improved texture and resilience
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Can be used on top of an Oxidation System
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Low usage levels at 0.02% to 0.04%
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Usage is one tenth of your DATEM usage (0.04% vs. 0.4% DATEM)
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Increasing efficiency (1/10th Usage Rates of Like Conditioners)
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Open up warehouse space and reduce:
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Handling
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Inventory
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Carrying costs
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Cost Effective - Highly Concentrated – Multi Purpose Solution:
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Average 100lb Dough usage = 0.05LB at 0.05% Usage = 0.8oz. Per #100
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Designed as Dough Conditioners and Strengtheners with an added Gluten Reduction Benefit.
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