BAKERY SOLUTIONS

  BAKERY SOLUTIONS
     
APPLICATION PRODUCT BENEFITS
BREADS/BUNS/ROLLS SOL GMS-40/ SOL GMS-60 Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture
  SOL SGE 7181/ SOL 442 Dough strengthening, Increased tolerance towards varaiations in mixing, colume increase, crumb structure improvement, crumb softening, moisture retention
  SOL BREAD IMPROVER Better retention of moisture, Retardation of staling, Increased gluten strength,Improved bread loaf volume, Improved mixing tolerance, Improved machinabilty
  SOL SSL/ SOL DATEM 300400 Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits.
  SPELL 600 PGPR Pan Release agent
CAKES/PASTRIES/CAKE PREMIXES SOL GMS-40/ SOL GMS-60 Aeration of batters, Decreasing crumb hardening
  SOL POLYGLYCEROL ESTER Volume Improvement, Aeration of batters, Decreasing crumb hardening