top of page
Do-Boost 10
An enzyme-based dough conditioner and strengthener for use in fresh, frozen, and par-baked products. Designed to improve the process and fermentation tolerance, without added emulsifiers (DATEM, SSL).
Strengthener, Conditioner, for Use in Fresh,
Frozen, and Par-Baked Products
BENEFITS
Replaces/reduces DATEM, SSL, MDGs, CSL
Results in Improved texture and resilience
Can be used on top of an Oxidation System
Low usage levels at 0.02% to 0.04%
Usage is one tenth of your DATEM usage (0.04% vs. 0.4% DATEM)
Open up warehouse space and reduce:
Handling
Inventory
Carrying costs
Cost Effective - Highly Concentrated – Multi Purpose Solution
bottom of page