** Characteristic Functions of BOOST™ **
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Make process faster
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Bread volume becomes bigger
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Produces bread with smooth crumbs
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Ends fermentation process quicker (time saving)
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Bromate free
** Advantages of using BOOST™ **
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Lower use level: 0.3% ~ 0.5%
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Reduces total cost of bread processing
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Not dusting
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Crumb texture is better (fine & soft)
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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™ **
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Enzymes (alpha-amylase, carbohydrase)
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Ascorbic Acid
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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