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BAKERY SOLUTIONS |
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| 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 |
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SOL SGE 7181/ SOL 442 |
Dough strengthening, Increased tolerance towards varaiations in mixing, colume increase, crumb structure improvement, crumb softening, moisture retention |
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SOL BREAD IMPROVER |
Better retention of moisture, Retardation of staling, Increased gluten strength,Improved bread loaf volume, Improved mixing tolerance, Improved machinabilty |
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SOL SSL/ SOL DATEM 300–400 |
Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits. |
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SPELL 600 PGPR |
Pan Release agent |
| CAKES/PASTRIES/CAKE PREMIXES |
SOL GMS-40/ SOL GMS-60 |
Aeration of batters, Decreasing crumb hardening |
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SOL POLYGLYCEROL ESTER |
Volume Improvement, Aeration of batters, Decreasing crumb hardening |
