Puraslim is a radical change for the soft and sweet bread industry. This innovative range of mixes and improvers increases the cost-efficiency of bread production while keeping breads outstandingly tasty and fresh. Bread made with Puraslim has fewer calories and less (saturated) fats.
The demand for high-quality indulgent products continues to grow. Whether it means enjoying a delicious brioche during breakfast, having a donut to go with a coffee in New York, or devouring a delicious sweet-filled bun in Shanghai, the increasing attraction of a sweet soft bread is a worldwide trend.Responding to consumer demands, producers must work out how to provide products that are fresher and more nutritious while at the same time managing their costs and improving the efficiency of their production.The answer is Puraslim.
A concentrate mix for soft and crusty wholemeal applications that contain a large amount of fibre from wheat bran and give better in nutritional value than white breads
Soft’r is the brand name for a large range of improvers and bases. Designed specifically for packaged breads and soft baked goods, Soft’r improvers contain the very latest in enzyme and emulsifier technology, giving your applications fantastic texture until the very end of their shelf life.
A specialty powder mix for production of traditional dark rye bread both soft and crusty applications offering you source of fibre and great taste from rye
Soft’r Melting technology is an improver solution that allows you to create the perfect melting texture for medium and sweet bread applications, from the day they are made to the end of their shelf life.
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The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
