Sliced Bread

Overall Group Benefits

  • Reduces Mix Time
  • Enhances Dietary Fiber
  • Increases Finished Product Volume
  • Improves Product Release
  • Increases Dough Strength and Texture

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Product Listing


Increases protein; Easily soluble in water; High glutamine content; Aids in muscle recovery; Non-bitter flavor profile; Reduces dough mixing time; and Increases dough extensibility

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Fibersym® RW

Simplifies formulation and processing steps; Enhances nutritional value; Enhances taste, texture and appearance; and Increases fiber and bifidogenic properties

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Arise® 5000

Reduces fat absorption; Increases moisture retention; Increases dough extensibility; Reduces mix time; Adds texture; Maintains dough quality; and Increases yield

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Arise® 6000

Improves dough development; Improves processing tolerance; Increases finished product volume; Increases dough extensibility; Increases textural firmness; and Improves tolerance to cooking

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Arise® 8000

Enhances dough strength; Enhances elasticity; and Increases Volume

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Pregel™ 40

Increases batter viscosity; Improves moisture retention; Improves crumb tenderness; Improves texture; Provides thickening; and Increases tolerance to processing

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Pregel™ 46

Provides a soft and chewy texture; Controls spread; Increases viscosity and processing tolerance; and Prevents oil migration

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Pregel™ 10

Increases viscosity; and Increases moisture retention and uniformity

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Midsol™ 1

Improves product release from pan; Imparts crispness; Extends heat lamp stability; Controls expansion during processing; and Extends bowl life

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HWG 2009™

Enhances nutritional profile; Reduces mix time; and Increases dough extensibility

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