Variety Plus Concentrate 2.0 is a plasticized concentrate containing ingredients precisely scaled and formulated to produce high quality gourmet-type breads, rolls, and buns.
- By using different flours and formula adjustments, the baker can produce 10-15 different products from one concentrate
- Contains unique conditioners, enzymes, and an emulsification system designed to produce dough with excellent tolerance and machinability while yielding superior volume and extended shelf life
- Does not contain Partially Hydrogenated Oils (PHOs)
Sugar, Palm Shortening, Dextrose, Salt, Soybean Oil, Calcium Sulfate, Wheat Gluten and 2% or Less of Each of the Following: Sodium Stearoyl Lactylate (SSL), Defatted Soy Flour, Mono- and Diglycerides, Monocalcium Phosphate, Ammonium Sulfate, Potassium Bromate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Ascorbic Acid (Vitamin C), Enzymes.
Application and Usage Levels
Variety Plus Concentrate is used at 25% based on flour weight. Variety Plus Concentrate produces breads and rolls with more consistent dough handling, increased product strength and extended product softness.