Offering a cost-effective concentrated 3:1 use ratio compared to ordinary emulsifiers, WrightSoft® extenders are ideal for use in a wide array of commercial applications, including yeast-raised sweet goods, pan breads, rolls and artisan breads.
WE 50131 Wright Soft #1 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products.
INGREDIENT LABELING: Guar gum, enzymes, wheat flour.
WE-51042 WrightSoft #6 is an off white powdered enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor)
INGREDIENT LABELING: Wheat flour, enzymes.
WE-50145 WrightSoft #7 is a gum based enzyme blend that extends shelf life and improves crumb softness in yeast-raised products. It can be used in baked and fried products. (Not a mold inhibitor)
INGREDIENT LABELING: Guar gum, enzymes.
USAGE RATE: 2 to 4 ounces per 100 pounds of flour
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