As consumers express concern about food additive azodicarbonamide (ADA), bakeries are looking for ways to eliminate the ingredient while still producing the fresh, soft and great-tasting baked goods consumers.
“Although ADA is an approved additive, some consumers have concerns about ADA in products,” says Ricardo Moreira, category manager, Corbion Caravan.
“Im-Prove 200 No ADA from Corbion Caravan allows dough to develop faster without ADA and increases the dough strength.”
He says the ingredient shortens fermentation and mixing times, lowers friction, and allows for better temperature control.
As a result, producers can optimize dough production and reduce variability from batch to batch.
Im-Prove 200 No ADA also works well in a variety of applications, including pan breads, artisan breads, and Hispanic buns and rolls.
