Description and Composition
Ramsen Bakery Blend 420 is a blend of miik protein, whey proteins, soybean protein and lactose.
The product has a clean nutty smell and mild dairy flavor. Ramsen Bakery Blend is designed
especially for replacement of non-fat dried milk in bakery formulations. This product supplies dairy
proteins and soy proteins and isoflavones to your bakery recipes in a convenient form. Bakery
products made with this product display good loaf volume, finer grain and softer internal structure
and improves the appearance of bread by a rich, more appealing crust.
Approximate Laboratory Analysis
Crude Protein (6.38)
Points In Evaluation of the Product
Produces bakery product with good loaf volume.
Excellent absorption qualities.
Lump free, uniform composition, color and appearance.
Recommended usage is the same as present usage of non-fat dry milk.
Improves the appearance of bread by a rich, more appealing crust.
Economical to use resulting in lower ingredient costs.
Develops a finer grain and softer internal structure to bread.
Improves shelf life of bread because of its emulsifying properties.
Adds isoflavones to bakery products. Isoflavones have been approved by the FDA for
health claims linked to intake of soy protein such as easing symptoms of menopause; lower
cholesterol levels, preventing heart disease and some cancers.
50 Lb. Polyethylene-lined multi-wall paper bags.
Bakery and powdered mix applications
Bakery Supply Companies.
Nutritional Information (Amount per 100 g. dry powder)
Total Fat (g)
Saturated Fat (g)
Calories from Fat
Total Carbohydrate (g)
Vitamin A (l.U.)
Dietary Fiber (g)
Certificates of Analysis are available for all orders.