Baking a tasty gluten-free bread can be quite a challenge. Without the elastic structure of gluten, your bakes often become dry, compact, and crumbly quickly. This can detract from your enjoyment in the kitchen and the daily pleasure of a fresh slice of bread for you and your family. Lindroos Softbake gluten-free bread improver offers the responsible support you need. This carefully formulated bread improver helps retain moisture and elasticity in the dough, keeping your gluten-free bread soft, resilient, and fresh for longer. This way, you can easily add comfort and quality to your conscious daily routine.
Lindroos Softbake uses hydroxypropylmethylcellulose (E464), a consistency agent that functions as an effective gluten substitute. During mixing and baking, this ingredient forms a stable network that traps gas bubbles and binds moisture. This gives the dough the necessary structure to rise and allows the bread to retain its softness after baking. Through this scientifically supported technology, your homemade gluten-free bread gains the professional quality that fits a vital lifestyle.
| Nutritional value per 100 grams | |
| Energy | 790 kJ / 188 kcal |
| Fat | 0 grams |
| - of which saturates | 0 grams |
| Carbohydrates | 0 grams |
| - of which sugars | 0 grams |
| Fibre | 93 grams |
| Proteins | 0 grams |
| Salt | 1.2 grams |
E464 - Hydroxypropylmethylcellulose (consistency agent).
Calculate the total weight of all ingredients in grams. Add 1% SoftBake of the total weight. For example, if all ingredients weigh 1000 grams, add 10 grams of SoftBake. Always mix SoftBake with other dry ingredients. Never mix SoftBake with liquid alone.
Store in a cool and dry place. Strictly adhere to the recommended dosage and mixing instructions for the best result.
| Physical property | Specification |
|---|---|
| Brand | Lindroos |
| Weight | 150 g (0.150 kg net) |
| Function | Gluten-free bread improver |
| Form | Powder |