Cultured wheat starch and wheat flour blend that is a clean label, natural alternative to synthetic preservatives such as calcium propionate. This inhibits mold growth in bakery items. Enhances the flavor profile in a variety of bakery products by contributing fermented flavor note. Mix UPGRADE™ WS with the flour in the formulation and add at the dough stage for sponge dough, straight dough and liquid brew systems. Breads/Buns/Rolls; Croissants; Flatbreads/Naan/Tortillas; Pizza Crust Bagels; English Muffins Usage Rate: 0.4 - 1.6% on flour weight
The benefits of UPGRADE™ WS include: Enhances product shelf life by controlling mold. Versatility which allows its use in all types of bread, rolls, muffins and other baked goods. Works well in all kinds of yeast-raised and chemically leavened products (e.g. sponge dough, straight dough and liquid brew). A free-flowing powder that readily disperses and easily integrates into existing formulations. Allows "clean" ingredient statements that emphasize wholesomeness. Enhances the flavor profile in a variety of bakery products by contributing fermented flavor note.