UNIKONS TK-12 (concentrate) (integrated nutritional supplement humectant)
(dry 20
Recommendation: можно использовать
Manufacturer website: unikons.pro
Composition: Humectant (E1520), carrier (E422), preservative (E280), acidity regulator (E261).
Characteristics/description of raw materials: A complex additive of a new generation, helps to retain moisture in the finished product, preserves the softness and freshness of the structure and extends the shelf life of finished products.
Application area: Biscuits, rolls, muffins, gingerbread, muffins, muffins, halva, oriental sweets, etc.
Functional properties/benefits: It contains components that reduce water activity (Aw) and has an effective effect on mold fungi and pathogenic microorganisms, preventing spoilage and molding of finished products during long-term storage. Along with this, "Unicons TK 12 (concentrate)" helps to retain moisture in the finished product, slowing down the process of drying and hardening, maintains softness and freshness of the structure, prolongs the shelf life of finished products. Scope: biscuits, rolls, muffins, gingerbread, muffins, muffins, halva, oriental sweets, etc.
Advantages:
- a product, the price of which does not depend on fluctuations in the foreign exchange rate;
- ease of use (available in liquid form) and storage (stored at room temperature);
- does not change the organoleptic characteristics (taste, smell) of finished products;
- does not require a decrease in the pH of the medium to an acidic value, effectively operates at neutral pH values;
- thermostable up to temperatures exceeding 300 С;
- in comparison with powder preservatives, it does not require dissolution in water before use;
- high efficiency due to the uniform distribution of the drug in the dough;
- significantly extends the shelf life and freshness of finished products;
- the constant of the "Unicons TK 12 (concentrate)" preservative is its quality and ease of use.
Technological recommendations: Unikons TK 12 is applied together with liquid components. In this case, the equivalent amount of liquid (water or eggs) should be reduced in the recipe. Dosage: 0.5 - 1% of the total weight of the components.