ARISE® 6000

• In fresh, par-baked and frozen bakery applications, Arise® 6000 delivers unique functionality, including extensibility that results in improved symmetry and cell structure, strength to maintain volume, and moisture retention to produce superior finished products with a softer texture.
• Arise® 6000 can also be used as a partial replacement of egg whites providing gelling properties in bread, rolls, buns, noodles and pasta and binding abilities in predust formulas.

• Increases dough extensibility
• Increases water absorption
• Decreases dough mixing time
• Causes slackening effect on the dough out of the mixer, but dough recovers to optimum at the make-up stage
• Increases loaf volume of bread
• Produces internal structure (grain) and crumb firmness comparable to the control bread
• Increases firmness of pasta
• Replaces egg whites in pasta formulations
• Increases flour tortilla diameter and rollability scores
• Improves shelf-life of flour tortillas

Arise® 6000 is packed in multi-ply Kraft paper bags with a net weight of 30 lbs. (13.6 kg) (bulk sizes also available).

The product should be stored in a cool, dry, and sanitary area to achieve maximum stability. Shelf life is one year from the date of manufacture when stored under these conditions.