Arise® 5000

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Arise® 5000 provides functional benefits to a wide range of bakery and other flour-based food products. In bakery applications, Arise® 5000 benefits dough processing through reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure. In batter and coating systems, Arise® 5000 performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life. Arise® 5000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.

Benefits

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

Applications

Bakery Products

  • Batters and Mixes
  • Breads, Rolls, Bagels, Biscuits and Muffins
  • Frozen/Refrigerated Dough Systems
  • Pizza Crust
  • Tortillas/Flat Breads   
  • Pastries

Batters, Breadings and Coatings

  • Adhesion Batters

 Cereal and Snacks

  • Puffed and Extruded Cereals and Snacks

 Nutritional Bars and Drinks

  • Instant Drinks/Energy Bars
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