Monofresh enhances softness of crumb. Its modern
enzyme technology works on the amylopectin starch
fraction to retard recrystallisation of amylopectin
and this keeps crumb soft for longer time.
The enzyme and emulsifier in monofresh combine to
slow down the recrystallisation of amylose (Retrogradation)
again giving crumb softness.
Monofresh promotes crumb whiteness with active breakdown
of flour pigments. It promotes dough fermentation
in no-time doughs when used at higher levels (say
1%)
Monofresh crumb softener is used normally at 0.5%
on flour, together with a suitable improver and
bakery shortening.
Richer formula with stronger flour and short fermentation
times can tolerate 1% monofresh on flour weight.
In high volume sandwich bread recipes you will get
some benefit from monofresh at an economic usage
rate of 0.25% on flour weight.
Monofresh is available in 2 kg polysachets in 6
kgs cartons, 15 kgs polybag & 10 kgs plastic
pail.
