BEST BAKE
NORTH AMERICA

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• Extended shelf life exceeding 21 Days

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• Reduces or replaces Mono-Diglycerides

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•  Increases efficiency with lower usage levels (0.02% to 0.09%, 1/10th of Conditioners)

 

• Open up warehouse space and reduce:

  • Handling

  • Inventory

  • Carrying costs​
     

• Improves Texture and Resilience in all Varieties:

  • White Bread, Pan Breads

  • Bagels, Buns and Rolls

  • Multigrain and 100% Whole Wheat
     

• Cost Effective - Highly Concentrated – Multi Purpose Solution:

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