Reddi-Sponge® Dough Developer
Reddi-Sponge reduces mix time and eliminates the need for fermentation through the gluten development action of L-cysteine hydrochloride. It relaxes the dough and increases its flowability for better machinability. Reddi-Sponge contributes milk solids for enhanced flavor, color and extended shelf life.
- Scale Reddi-Sponge at 1-3% of flour weight (may eliminate nonfat dry milk or other dairy solids)
- Blend Reddi-Sponge with other dry ingredients into mixing bowl.
- DO NOT EXPOSE REDDI-SPONGE TO WATER BEFORE MIXING.
- Reduce your mixing time up to 40%.
- Floor time is reduced to 15-45 minutes or can be eliminated altogether.
- Continue your process as normal.
*Acquired from Foremost Farms USA Dry Blending Business: January 2013
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