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  • Product
    Usage Level
  • 0.25-0.50% of the flour weight
    Provides standard freeze/thaw stability by controlling moisture loss
  • 0.10-0.30% of the flour weight
    Increases dough viscosity, retains moisture and reduces staling
  • 0.10-0.30% of the flour weight
    Enhances texture and increases batter viscosity in cake doughnuts
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