Since its inception in 1975, S500 has stood as a beacon of excellence in the world of bread improvers. Esteemed by artisans and industrial bakers alike, Puratos enzyme technology and improvers solutions are synonymous with unparalleled quality, offering unwavering confidence throughout every stage of the bread-making process.
At Puratos, we take pride in our legacy of supporting bakers across generations, helping them overcome a myriad of challenges. Today, our range of improver products caters to the diverse needs of our customers. Whether you're grappling with issues related to dough tolerance, freshness, volume, shape, clean label requirements, or the pursuit of healthier finished products, we've got you covered. Trust in Puratos to provide the solutions you need to elevate your baking to new heights.
Soft'R is the brand name for an extensive line of improvers and bases, meticulously crafted for packaged breads and soft baked goods.
Soft'R Alpaga is a specialized improver tailored for the seamless production of soft breads and buns on automatic lines.
- Multi-purpose improver crafted from unique emulsifier and enzyme systems directly from Puratos
- Specifically developed to enhance the texture of soft buns and breads
- Formulated to maintain consistency and avoid variations in quality
- Kosher Pareve COR322 certified for dietary compliance
- BRC Global Standard Certification ensures adherence to stringent quality standards
Ingredients:
Soya flour, Enriched wheat flour, Sodium stearoyl-2-lactylate, Mono- and diglycerides, Ascorbic acid, Amylase.
Contains: Wheat, Soya.
Usage rate / recipe:
Breads: 0.75 - 1.50 % on flour weight
Buns: 1.50 % on flour weight
(provides approximately 75 - 150 ppm of ascorbic acid when used at suggested rate)
Application / method:
Used in the production of soft breads and buns
