ARISE® 5000

• Decreases dough mix time
• Causes slackening effect on the dough out of the mixer, but dough recovers to optimum at the make-up stage
• Increases dough extensibility
• Improves dough machinability
• Decreases proof time
• Increases bread volume
• Produces internal structure (grain) and crumb firmness comparable to the control bread
• Reduces microwave-induced toughness of pup loaf bread
• Reduces fat absorption in cake donuts
• Results in donut size and cell structure comparable to the control donut
• Reduces pastiness of buttermilk biscuits without adding toughness
• Increases flour tortilla diameter and rollability scores
• Improves shelf-life of flour tortillas

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 providing gelling properties in bread and rolls; binding abilities in crackers, pancakes, waffles, and predust formulas; and foaming for Angel Food cake, meringue, muffins and donuts.

Arise® 5000 is packed in multi-ply Kraft paper bags with a net weight of 30 lbs (13.6 kg).