Endüstriyel Ürünler

CLASS  :    Emulsifier
APPEARANCE : Clear white fluid powder. It has a slight acidic smell.
SOLUBILITY : It can be decomposed and dispersed in water.
INTENDED USAGE:
        It enhances dough standard and the volume capacity of leavened products. It ensures thin bread crust
formed
        It retards staling
        It ensures quality products are produced with frozen leavened products
        Little pore structure of pastry and cakes ( sponge cakes) ensures long term freshness. Albumin enhances
shaking quality
USAGE AREA :
  Fine bakery products
  Bread and bread varieties
  Pastry and cake mixtures
  Oil emulsions
  Sweets
  Dietary foods
  Cereal and potato based appatizers
  Canned chopped, minced meat products
  Cream and cream mixtures
  Sugar based candies
  Hot drink powders
  Breakfast cereals
  Cereal based appatizers
QUANTITY OF USAGE   : It is determined by the prctitioner according to intended use and place of use.
PACKAGE FEATURES : 25kg Kraft Bag

CLASS: Emulsifier
APPEARANCE : Cream white fluid powder. It has a slight acidic smell.
SOLUBILITY: It can be decomposed and dispersed in water.
INTENDED USAGE  :
        It is used to stiffen the flour (Water binding property) to increase dough fermentation and dough capacity in
all bread varieties and leavened dough.
·     It further enhances volume in all bread varieties, capacity and improves the inside texture of the bread.
      USAGE AREA:
  In all flour varieties
  Bread and bread varieties
  Dressings
  Topping powders
  Cream mixtures (Coffee Creams)
QUANTITY OF USAGE   : It is determined by the practitioner according to the intended
usage and desired product
PACKAGE FEATURES : 25 kg Kraft Bag

CLASS  :    Emulsifier
APPEARANCE : Cream yellowish bead solids. It has a slight characteristic smell.
SOLUBILITY : It cannot be decomposed in cold water, can be dispersed in hot water.
INTENDED USAGE:
        It is lipophilic surfactant substance. It is generally used as an emulsifer together with polysorbates. It is used
to change crystallization of the oils.
USAGE AREA :
  Fine bakery products
  Fine bakery products, decoration and coating materials
  Baker’s yeasts
  Oil emulsions
  Milk and cream mixtures
  Gel marmelades
  Tahini halva varieties
  Cocoa based candies
  Chocolates
  Liquid mixtures of fruits and vegetables
  Sweets
  Sugar based candies
  Food supplements
QUANTITY OF USAGE   : It is determined by the practitioner according to intended use and place of use.
PACKAGE FEATURES : 25 kg Kraft Bag.

CLASS: Emulsifier
APPEARANCE : Light- dark yellow waxy solid material
SOLUBILITY: It can be decomposed and dispersed in hot water.
INTENDED USAGE  :
        It is used as a general airing agent in pastry-cake (sponge cakes)
        To avoid decomposition, split and softening starchy products and anti splash agent and antifoam agent in
oils and margarines
      It is commonly used to extend shelf life and anti-staling agent for bread varieties.
      USAGE AREA :
   Pastry-cakes ( Sponge cakes )
  Bread and bread varieties
  Dietary products, special medical purpose products
  Oil emulsifiers ( margarines)
  Milk and cream mixtures
  Sweets
  Egg days
  Sweet products
  Pharmaceutical industry, balm, creams, softeners

QUANTITY OF USAGE   : It is determined by the practitioner according to the intended usage and desired
product.
PACKING FEATURES : 20 kg plastic bucket