Eka-Soft

Soft Bread Improver (10 g)

Soft Bread Improver

Eka-Soft

Soft Bread Improver (10 g)

Eka Excel Soft can be used with another bread improver in order to give extra softness to the bread.
Bakery / Patisserie Size
Product Description
Eka Excel Soft can be used with another bread improver in order to give extra softness to the bread.
General Info

General Info

Storage Conditions

Recommended storage conditions are cold, dry and protected from the sun.

Allergen Warning

Contains gluten. May contain traces of soy and milk product.

General Info

General Info

Storage Conditions

Recommended storage conditions are cold, dry and protected from the sun.

Allergen Warning

Contains gluten. May contain traces of soy and milk product.

Ingredients

Anticaking agent (calcium carbonate) Wheat flour Enzyme
Ingredients

Ingredients

Anticaking agent (calcium carbonate) Wheat flour Enzyme

Nutritional Values (10g)

(Based on average values per 100 g product)
  • Energy
    209 kJ / 50 kcal
  • Fat - Total Fat
    0.8 g
  • Saturated Fat
    0.1 g
  • Carbohydrate - Total Carbohydrates
    33.7 g
  • Sugars
    0 g
  • Fibers
    0 g
  • Protein
    4.6 g
  • Salt
    0.6 g
  • Energy
    209 kJ / 50 kcal
  • Fat - Total Fat
    0.8 g
  • Saturated Fat
    0.1 g
  • Carbohydrate - Total Carbohydrates
    33.7 g
  • Sugars
    0 g
  • Fibers
    0 g
  • Protein
    4.6 g
  • Salt
    0.6 g
Nutritional Values

Nutritional Values (10g)

(Based on average values per 100 g product)
  • Energy
    209 kJ / 50 kcal
  • Fat - Total Fat
    0.8 g
  • Saturated Fat
    0.1 g
  • Carbohydrate - Total Carbohydrates
    33.7 g
  • Sugars
    0 g
  • Fibers
    0 g
  • Protein
    4.6 g
  • Salt
    0.6 g
  • Energy
    209 kJ / 50 kcal
  • Fat - Total Fat
    0.8 g
  • Saturated Fat
    0.1 g
  • Carbohydrate - Total Carbohydrates
    33.7 g
  • Sugars
    0 g
  • Fibers
    0 g
  • Protein
    4.6 g
  • Salt
    0.6 g

Usage Recommendation

10 g for 50 kg of flour by adding and mixing directly into the flour.
Usage Recommendation

Usage Recommendation

10 g for 50 kg of flour by adding and mixing directly into the flour.