** Characteristic Functions of BOOST™ **
- Make process faster
- Bread volume becomes bigger
- Produces bread with smooth crumbs
- Ends fermentation process quicker (time saving)
- Bromate free
** Advantages of using BOOST™ **
- Lower use level: 0.3% ~ 0.5%
- Reduces total cost of bread processing
- Not dusting
- Crumb texture is better (fine & soft)
- Good mouth-feel (not sticky)
** Recommended Use level for BOOST™ **
1) Recommended use level is 0.3% ~ 0.5% to total flour weight (3-5 rams in 1 kgs of flour).
2) Add directly to the flour for every method of bread processing.
3) If the sponge-dough method is applied, BOOST™ should be added at the sponge stage.
** Ingredients of BOOST™ **
- Enzymes (alpha-amylase, carbohydrase)
- Ascorbic Acid
- Starch
Packing: 10 kgs net per carton box with inner PE bag.
Storage: Store in cool and dry conditon.
Exclusive Distributors based in Singapore & Malaysia:
HALIM BIOTECH PTE LTD & JUHALIM BIOTECH SDN BHD