MENU

The Role of DATEM in Bread and Biscuits

September 8,2025

Spell Organics brings proven expertise in manufacturing high-quality DATEM. Our flagship product, SOL DATEM 300 (E-472e), is designed to deliver superior dough strength, improved texture, and extended shelf life for bakery applications, making it the trusted choice for global food brands.

Read more

Benefits of SORBITAN MONOSTEARATE - E 492 (also known as SPAN 60)

April 7,2023

Spell Organics Limited is engaged in manufacturing SOL Sorbitan monostearate or SMS (also known as SPAN 60) using the best quality raw materials

Read more

Use of PGPR E 476 in Margarine

April 1,2017

Margarine and margarine-related products, such as spreads, are water-in-oil emulsions, where the structure and texture is determined by the amount of solid fat crystals within the fat...

Read more

Use of Lactylates in Cookies

March 30,2017

As is the case with many food products, perfectly acceptable cookies can be made on a small scale without using emulsifiers. However, even for small-scale…

Read more

Benefits of SOL 442 in Biscuits and Breads

March 30,2017

SOL 442 is an excellent combination of E 471 & E 472e, designed to give excellent results in biscuits and breads. Enhanced emulsification activity and a more homogenous distribution...

Read more