ORI SORGHO B2B

• Improve product volume

• Increases dough elasticity

• Improve crumb structure

• Low usage rate

• Reduce or eliminate the need for gums

• Makes baked goods more moist and tender

• High oil and water retention capacity

• Stabilizes product volume after baking
  ​

UltraLIFT SO is a clean label ingredient designed to improve the texture, volume, and processability of gluten-free bread formulations. UltraLIFT SO is ideal to replace gluten and other additives in your bakery application with outstanding nutritional properties.

 Haven’t tried it yet?

 

Here is some feedback from customers who have:

​

• Gluten-free yeast breads have doubled in volume after resting

• Sweet baked goods have a more tender bite

• Helps vegan baked goods increase and maintain volume

• Improved dough extensibility for pizza and crackers

• Extra lift in pancakes and waffles

• Lighter density in high protein and high fiber formulas
  ​

Results are at low usage levels of 0.5% to 2%. Email us for your sample!