Budenheim’s new BUDAL MW 500 acts as a crisping agent for microwavable dough and batters
Budenheim, Germany – Budenheim introduced BUDAL MW 500 at IFT this year in New Orleans.
BUDAL MW 500 directs the absorption of microwave energy at the surface of baked goods accompanied by its transformation into heat. The result is intense heating of the product’s surface imitating the heating process in a traditional baking oven. The surface turns brown.
And crust characteristics, sensory properties and product qualities are identical to that achieved in a standard baking oven.
The company adds that BUDAL MW 500 acts a crisping agent and with it dough and batters don’t need any additional crisping sleeves or susceptors for an appetizing appearance or crispiness.
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