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TIC Gums - Bread and bakery hydrocolloid solutions

Bread and bakery hydrocolloid solutions

Bread We provide several solutions for the unique needs of breads. Below are many products that are useful for manufacturing bread and similar baked products. These applications provide superior stability, and control texture and ice crystal growth in frozen dough situations. Download our white papers on gluten-free bread click here Products Product Usage Level Features Ticaloid® LITE Powder 4-6 oz per 100 pounds flour + 5 parts additional water Retains moisture, increases dough viscosity, reduces staling, and increases shelf life. Ticaloid® 451 "T" Powder 4-6 oz per 100 pounds flour + 5 parts additional water Retains moisture, increases dough viscosity, reduces staling, and increases shelf life. All natural*

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