Reddi- sponge® dough developers APPLICATIONS

Non-ADA - Frozen doughs dough conditioners - Bread - Rolls - Sweet yeast dough - Specialties > Croissants > Yeast raised doughs > Bagels > Pita bread > Pretzels INTRODUCTION TO REDDI-SPONGE®

Reddi-sponge® dough developers reduce mix time and relax dough. Reddi-sponge® contributes milk solids for enhanced flavor, color, and extended shelf life. varieties Agropur Ingredients’ knowledge of bakery Reddi-sponge® Original technology makes our Reddi-sponge® dough developer line compatible with your favorite Proprietary blend of sweet whey, corn flour, dough recipe. The variety of formulations monocalcium phosphate, potassium bromate and allows your dough to be exactly what you L-cysteine (plant sourced). dreamed. Reddi-sponge® C With the ability to reduce your mixing time by up to 40%, you’ll be able to spend more time Proprietary blend of sweet whey, corn flour, doing the things you love and less time on the monocalcium phosphate, ascorbic acid and steps getting you there. L-cysteine (plant sourced).

USAGE Reddi-sponge® P Kosher and Pareve dough conditioner consisting of a - Scale Reddi-Sponge® at 1-3% of flour proprietary blend of corn flour, potassium bromate weight and L-cysteine (plant sourced). - Blend Reddi-Sponge® with other dry Reddi-sponge® P-NB ingredients into mixing bowl. - Do not expose Reddi-sponge® to water Kosher and Pareve dough conditioner consisting of a before mixing. proprietary blend of corn flour, ascorbic acid and - Continue your process as per usual. L-cysteine (plant sourced).

AGROPURINGREDIENTS.COM [email protected] 2340 Enterprise Ave, La Crosse, WI 54603 800.359.2345 performance checklist

My mixing time is too long My dough is ‘weak’ going into I have slow proofing - Increase Reddi-sponge® the oven - Decrease water - Decrease water - Increase mixing time - Increase floor time - Hold salt and add later - Decrease water - Increase dough temperature - Increase salt - Increase yeast level I have difficulties machining my - Increase mixing time dough My crust is too soft - Increase Reddi-sponge® - Decrease amount of Reddi- I have oversized loaves - Increase mixing time to sponge® - Reduce Reddi-sponge® increase development of the - Omit other dairy solids - Reduce floor time dough - Decrease sugar - Eliminate yeast food - Decrease water - Decrease shortening - Use lower protein flour - Decrease floor time or dough temperature My dough is too ‘young’ I have overaged dough - Increase mixing time to develop - Add part of overaged dough to I have too much color dough new dough in mixer development during baking - Decrease water - Correct for ‘young’ dough - Decrease salt I have ‘bucky’ dough that is - Increase mixing time to develop - Decrease shortening hard to work the dough more - Increase yeast level or use yeast - Increase Reddi-sponge® - Decrease sugar food - Check oven temperature - Treat extremely hard water and/ - Check baking time or excessive alkaline water

AGROPURINGREDIENTS.COM [email protected] 2340 Enterprise Ave, La Crosse, WI 54603 800.359.2345