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Bakery Product Application

Bread Bread/Roll/Buns/Biscuits

Arise 5000 Arise 6000	Increase volume, improve cell structure, process tolerance and efficiencies.
Arise 5000	Improves protein development while increasing extensibility. Reduces toughness of microwaved bread products.
Arise 6000	Reduces mix time and increases extensibility of bread doughs. Increases volume of bread. Provides excellent film-forming uniformity.

Dough Prepared Frozen and Refrigerated Dough

Arise 5000
Arise 6000

Help control water migration in frozen dough applications to increase freezer life.

Bread Par-Baked Frozed

Arise 5000 Arise 6000	Enhance dough development. Reduce freeze damage.
HWG 2009	Increase extensibility of tight doughs. Improves flavor compared to typical hydrolized food protein. Replaces L-Cysteine.
Gliadin	Reduces microwave-induced toughening of bread.
Midsol 1	Performs as dusting agent in baking pans to facilitate bread release.
Midsol 75	Aids in lowering fat content in reduced-fat bread.

Dough Bakery Mixes

Arise 5000 Arise 6000	Reduce fat pickup in doughnuts. Add structure without toughness.
Gliadin	Reduces fat absorption in cake donuts.
Midsol 50	Improves moisture retention. Adds tenderness.
Pregel 10	Provides instant thickening and moisture retention. Forms uniform structure.
Pregel 10FC	Imparts good volume and well-defined ridges in French cruller doughnuts to provide uniformity and superior structure.
Pregel 40	Increases batter viscosity. Promotes moisture binding. Imparts crumb tenderness of muffins.
Pregel 46	Increases batter viscosity. Enhances moisture binding. Promotes softness of crumb. Extends freshness of cakes and biscuits.
Midsol 75	Improves cake volume.
Midsol 50	Functions as a carrier for enrichment pre-mixes used in flour fortification. Functions as formula adjustment additive in cakes to make possible the use of hard wheat flour or non-chlorinated wheat flour.

Dough Pastries

Arise 6000	Improves sheeting without toughness.
Midsol 50	Imparts tenderness and enhances texture.
Pregel 46	Adds viscosity and clarity to fruit fillings.

Dough Icings / Glazes

Midsol 46	Provides viscosity and controls melting properties.
Midsol 75	Controls excess moisture and provides stability.
Pregel 46	Increases viscosity and provides freeze/thaw, acid and shear stability.

Dough Cookies

Pregel 2

Increases viscosity and controls spread. Retains moisture and imparts softness.

Dough Tortillas and Flat Breads

Arise 5000 Gliadin	Improve rollability. Improve perfonnance of tortilla flour.
Arise 6000 FP600	Improve shelf life. Enhance sheeting and pliability.

Dough Pizza Crust

Arise 5000	Provides excellent moisture barrier and improves textural integrity of crust.
Gliadin	Reduces microwave-induced toughening. Provides film-fonning properties.

Dough Reduced Carbohydrate Products

Arise 5000 Arise 6000 Wheatex	Reduce toughness of high protein products. Improve processing and improve structure.
FiberStar 70	Increases fiber content with minimal fonnula adjustments.