Bread Improver BF-15

B-FADE is modified wheat gluten developed by MCFS. Sodium Stearoyl Lactylate (SSL) is combined with wheat gluten, and B-FADE improves SSL’s dispersibility on the surface of dough. B-FADE can improve physical properties (elasticity & extensibility) of the dough and softness of bread crumb.

Benefits:

• Directly works with wheat to improve its overall quality, volume and softness of the bread
• Both elasticity and extensibility of the dough improve in a balanced way, resulting in better machine tolerance
• The dough absorbs water better, and keep softness by preventing the dough staling. Yield can be improved as well.

Available in 1kg (repack) & 20kg (original bag).