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Increase the softness of your bread without chemical additives |
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Softness followed by health perceptions are the key features that sell bread. Up till now softness came at the price of negative consumer perceptions of health. That's because softness in bread and related baked products require the use of chemical additives. Now, a recent breakthrough by Radical Waters, with their product Actsol, changes this. Actsol is a totally safe and wholly natural, environmentally friendly non-chemical solution. It carries the SABS 1853, 1826 and 1827 marks for use in the food industry. It also meets SABS 241 specifications at recommended inclusion rates for water. The latest research shows that using Actsol during dough formation, improves overall quality, while softness, shelf-life and marketability is increased. At the same time certain chemical additives can be eliminated or cut, reducing negative consumer perceptions. Actsol allows up to a 5% reduction in raw ingredients and reduces dough pereparation time, without affecting volume or texture of the final loaf. Other benefits of Actsol include:- Consistent baking results
- Non-toxic, taint free and non-allergenic
- Reduced pathogen and spoilage contamination
- HACCP compliant
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