Breads(Bakery)

Innovative Application:

Baked goods have always been difficult to resist.  However, we have now entered an age where fat does not seem to be the main cause of obesity.  The culprit is, in fact, sugar.  Imagine bakery product with 80% less sugar, significantly fewer calories and golden colors. Got your attention yet?


Fructo-oligosaccharides (FOS), a soluble dietary fiber which is recognized as a typical prebiotic, exists naturally in many kinds of plants such as banana, asparagus and leek.  It has been widely used in health foods, dairy products, infant formulas, beverages and bakery products, for having significant health benefits, good taste, and excellent versatility in the food processing industry.

Advantages:

Examples Recipe and percentages for Bread products:

Ingredients

Amount

Percentages,%

Flour

5000g

49.68%

Sugar

690g

6.86%

Butter

500g

4.97%

Egg

500g

4.97%

Water

2745g

27.27%

Yeast

50g

0.50%

Improver

15g

0.15%

Milk Powder

200g

1.99%

Salt

50g

0.50%

FOS-P95S

315g

3.13%

Recommend Type:P95S