| Bakery Ingredients > Bread & Biscuits > Ico Biscuit |
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| Application |
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| Ico-Biscuit has been perfected as a superior biscuit quality improver. |
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| Outstanding Properties/Advantages |
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- Acts as an anti-staling agent by preventing the migration of moisture from starch to protein, thus the Biscuits remain fresh and crisp 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
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| Usage Level |
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| Ico Biscuit is to be used @ 0.5% to 0.8% on the basis of the weight of the flour i.e. 500 g to 800 g per 100 kg of flour. |
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| Preparation Method |
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Dry mix required quantity of Ico Biscuit in flour and process the flour as usual. |
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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. |
