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Bakery Production

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The nutrient value of flours, cereals and baked goods is improved by Lysine-rich Sodium Caseinate. Texture workability is improved. In yeast-raised goods -- doughnuts, muffins, waffles, uniformity is insured. In deep-fried goods -- doughnuts, crullers, the excess absorption of fat is aided by the fat-blocking agent.

 
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