PRODUCT CODE - 273

FUNCTION:
Prosoft Gold DS is a concentrated crumb softener and shelf life extender for bread, buns, sweet dough, Danish, pizza doughs, raised donuts and other related yeast-raised produts. Prosoft Gold DS also works in the production of soft cookies.

FEATURES:
Prosoft Gold DS is a hydrated product containd a high concentration of distilled monoglycerides. The monoglycerides form active starch complexers, which "slow down" the normal retrogradation of starch after gelatinization for an extended period. The retrogradation of starch has been found to be the major cause of "staling". Hence, by slowing it down, this means a softer loaf of bread with better moisture retention and a longer shelf life. It is very economical to use. The creamy smooth texture results in a more rapid dispersion throughout the dough.

USAGE:
12 ounces per 100 pounds of flour is a good starting point, with typical usage levels ranging from 0.5% to 1.5%.

  • For Conventional and Brew Systems - Prosoft Gold DS can be added either on the dough side or the sponge side in conventional mixing operations without any functional difference. In the brew systems, it is recommended that it be added in the remix stage.

  • For Continuous Operations - Prosoft Gold DS should be incorporated in the fat tank. It can be put into the brew tank, but if that is done, one should expect some foaming depending on the amount of flour in the brew.

  • For Pizza Crust - Prosoft Gold DS can replace shortening, oil, or lard in pizza crust. Use 1% in place of shortening in formula.

  • For Cookies - We have been successful in replacing up to 15% of the shortening with 15% of Prosoft Gold DS (this pound for pound substitution keeps costs in line). The cookie doughs will bake without any noticeable difference. However, after one week, up to six weeks, there will be a noticeable difference in the eating qualities of the cookie. The crumb will be moister and not so brittle.

PACKAGING:

  • Carton - 45 lbs. net

Product Brochure Sheet (PDF)

Safety Data Sheet (PDF)