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