BEST BAKE
NORTH AMERICA

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• Multi-purpose Dough Oxidant, Conditioner, Strengthener.

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• Improves Process and Fermentation Tolerance
   

• Drastically Reduces Strengthening Emulsifiers
   

• Premium Oxidation System-(Protein Strengthening System)
   

• Minimizes Gluten AND Ascorbic Acid
   

• Total Replacement of your current Oxidation System and Emulsification
   

• Low recommended usage levels at 0.04%-0.1%

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

 

• Open up warehouse space and reduce:

  • Handling

  • Inventory

  • Carrying costs​
     

• Improves Texture and Resilience in all Varieties:

  • White Bread, All Pan Breads

  • Bagels, Buns and Rolls and Muffins

  • Multigrain and 100% Whole Wheat

  • Frozen Dough, Par-Baked, Fresh
     

• Cost Effective - Highly Concentrated – Multi Purpose Solution:

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