| Bakery Ingredients > Bread & Biscuits > Fudpodric |
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| Application |
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| Fudpodric is a proven bread quality improver and is being manufactured under the technical expertise of Spiess GmbH, Karlsruhe, Germany. |
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| Outstanding Properties/Advantages |
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- It improves crumb softness in Breads and Buns
- Acts as an anti-staling agent by preventing the migration of moisture from starch to protein, thus the Bread & Buns remain fresh and soft for a longer period
- Provides distinct improvement in crust color from dull brown to golden brown
- Reduces requirement of fat as well as emulsifiers like G.M.S. or Lecithin
- Provides extra strength to the Gluten
- Provides increase in profits by increasing the total yield and over-all quality
- Functions as a natural Diabetes preventer
- Improves quality of bread based on volume, crumb score, crumb elasticity and crumb grain
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| Usage Level |
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| Fudpodric is to be used at a doze of 0.25% to 0.5% i.e. 250 g to 500 g per 100 kg flour. |
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| Preparation Method |
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Dry Mix Fudpodric with flour and process the flour as usual for making breads. |
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| Storage and Shelf-life |
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| The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing. |
