Through the utilization of our proprietary, advanced SMART (Super Micro Atomization Retention Technology) microencapsulation process originally developed for the fortification industry, Wright has developed WriseTM, an economical, multi-functional microencapsulated leavening system for use in fresh, refrigerated and frozen chemically and/or yeast-leavened doughs and dry bakery mixes. Wrise? will not react until exposed to oven heat during the baking process.
Usage of WriseTM in baked goods is determined depending on shop conditions and finished product standards.
Usage Rate:
WriseTM should be used at a level of .35% to 1.5%. The recommended levels are only guidelines; adequate levels should be determined by user to meet shop conditions and finished product standards.
SuperCoat® Sodium Bicarbonate 70%
SuperCoat® Sodium Bicarbonate 70% is ideal for use in fresh and frozen pizza doughs, dry bakery mixes.
RECOMMENDED USAGE RATE:
1% to 7%. The recommended levels are just guidelines, adequate levels should be determine by user to meet shop conditions.
WriseTM Recipies for download:
• All Purpose Pizza Dough Formulation for Take & Bake Pizza Crust
• Take & Bake Pizza Crust
• Thick 'n Buttery Crust Formula For Take & Bake Pizza
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