| PRODUCT | DESCRIPTION | BENEFITS |
|---|---|---|
| Glycerol Mono stearate - SE | GMS SE enhances texture, prevents staling, and extends shelf life in bakery and dairy applications. | Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture |
| Diacetyl Tartaric Acid Esters of Mono-Diglycerides - DATEM Powder | DATEM Powder (E472e) is a dry emulsifier used in commercial baking to strengthen gluten networks, improve dough elasticity, and enhance loaf texture and volume. | Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits. |
| Diacetyl Tartaric Acid Esters of Mono-Diglycerides - DATEM Liquid | Liquid DATEM (E472e) is a water-dispersible, liquid emulsifier designed for the baking industry. It strengthens gluten networks, improves dough elasticity, and boosts loaf volume in bread and biscuits. | Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits. |
| Solbake | SOLBAKE is a balanced blend of E-471 and E-481 emulsifiers designed for biscuits and bread, enhancing texture and improving dough strength. | It is used for long period preservation, high potency, ready dispensability, and retention of moisture, giving the product a food crust color. |
| Bread Improver | "Flour, Enzymes, Acorbic Acid, Emulsifiers" | Better retention of moisture, Retardation of staling, Increased gluten strength,Improved bread loaf volume, Improved mixing tolerance, Improved machinabilty |
