JEM Baker’s Bonus is a protein-rich product manufactured by very careful handling of ingredients to preserve the functional characteristics of the protein to provide desired benefits. Each soya product has its unique functional properties and can give better results to bread manufacturers. JEM Baker’s Bonus is a unique blend of all these functionally active soya proteins, available in different soya products, mixed in different ratio and prepared as a functionally active blend for bread and bread improver manufacturing companies.
Functional/Nutritional Properties:
- It is a blend of functional soya proteins
- Gives softness to the bread, because of its higher water absorption power
- Better texture of bread, good binding and networking properties
- Better colour of crust and crumb, excellent bleaching enzyme activity
- Low bake loss in bread, water remains bound with functional protein
- Increased shelf life, delayed fungal growth due to no freely available water
- Less market return, delayed dryness of bread
- High protein and other nutritional benefits to the bread
- Gives extra yield, recovers its own cost hence BONUS for bread manufacturers
Applications:
- Bread & Buns
- Basic raw material for Bread Improver manufacturers
Technical Information:
- Protein: Min. 48%
- Fat: Max. 4%
- Fibre: Max. 3.5%
- Moisture: Max. 8%
For further techno-commercial info, please contact exports@sonicbiochem.co.in (for inquiries outside India) and sales@sonicbiochem.co.in (for inquiries within India)