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ARISE® 5000
Arise® 5000 provides functional benefits to a wide range of bakery and other flour-based food products: Reduce fat absorption, Increases moisture retention, Increases dough extensibility, Reduces mix time, Adds texture, Maintains dough quality, Increases yield.
In bakery applications, Arise® 5000 benefits dough processing through reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure.
In batter and coating systems, Arise® 5000 performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life.
Arise® 5000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.
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