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.

REDDI-SPONGE® USAGE

  • 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.

 

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*Acquired from Foremost Farms USA Dry Blending Business: January 2013

 

 
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ingredients@agropur.com