BISCUIT SOLUTIONS

  BISCUIT SOLUTIONS
     
APPLICATION PRODUCT BENEFITS
ALL KINDS OF BISCUITS SOL 442/ SOL SGE 7181 Crispiness and texture improvement,Crust color improvement, Fat reduction, Even distribution of fat in dough leading to uniform baking & elimination of raw taste of the flour,Helps in preventing ‘ Cracks’ of ‘Blister Bursting’ thereby reducing breakage losses,Improves color & appearance of biscuits,Facilitates easy release of dough from the moulds & cutters,Improves the palatability.
  SOL DATEM 300 Enhanced emulsification, Fat distribution, Improved consistency, Easy machinability, Increased shelf life.
  SOL GMS-40/SOL GMS-60 Good fat distribution, Easy Release of dough from the moulds.
  SOL SSL For Fermented Doughs, Prolongs shelf life with fat reduction, Good texture.