date:Sep 05, 2013
t is a negative effect on dough stability and volume.
TopBake compensates for the loss of gluten. The complexes of active substances are based on enzymes, vegetable fibers, hydrocolloids and ascorbic acid. TopBake compensates for the deficits in the raw materials, increases water absorption capacity and optimizes dough stability.
Baking performance is maintained if 10 parts of gluten are replaced with as little as 1 part of TopBake. For example, if a recipe contains 10% cassava flour, about 4%