complex food additive "Emulsifier for whipping 24.300 Lux" DENFAI [DENFAI® Green lines] (integrated nutritional supplement emulsifier)
(dry 19.5

Recommendation: рекомендовано использовать

Manufacturer website: ssnab.ru

Composition: Drinking water, emulsifiers (mono- and diglycerides of fatty acids E475, esters of polyglycerol and fatty acids, sodium stearate (sodium stearate), Tween 80).

Characteristics/description of raw materials: Creamy white or light beige paste emulsifier. Improves the structure and volume of the biscuit, and also provides an extension of the shelf life. Holds impregnation for biscuits.

Application area: For use in the food industry: flour confectionery products, bakery products.

Preparation of raw: The emulsifier is transferred to clean, dry, labeled containers with tight-fitting lids. Moving raw materials into production in open containers and without labeling is strictly prohibited.

Functional properties/benefits: Flour confectionery products:
- Simplification and reduction of time of the technological process of preparing MKI.
- Improving the moldability of semi-finished dough products (gingerbread cookies, oatmeal cookies, cupcakes, muffins), uniformity of the structure of the semi-finished product and the finished product.
- Ensuring a fine-porous structure of products after heat treatment.
- Preservation and extension of freshness (softness) of finished products.
- Replacement of moisture-retaining components in the composition of finished products, while maintaining softness.
- Replacement of lecithin, while maintaining dough formability.

Bakery products:
- For baked goods with high fat and sugar content. Allows you to bind all components and gives elasticity to the dough.
- Allows the processing of high-recipe dough semi-finished products on production lines (makes the dough machine-ready).
- Allows you to create a more porous and developed crumb.
- Finished products retain freshness and softness longer.

Technological recommendations: Flour confectionery products:
Emulsifier to prolong freshness (for semi-finished cake products, butter sponge cakes with long shelf life).
Added with liquid prescription ingredients. With a single-phase cooking method - simultaneously with all the raw materials.
Partially aerates the product, the main technological effect is the elasticity of the dough and the softness of the finished products.
Bakery products:
Emulsifier to prolong freshness.

Recommended dosage:
0.5-2% by weight of ingredients - biscuits, brownies, cupcakes, muffins, sponge pies, gingerbread cookies, gingerbreads, rolls, cakes, pastries.
0.5-2% by weight of flour - butter products, puff pastry products (yeast and non-yeast), croissants, butter products, baba, bakery products, buns, buns, cheesecakes, hamburger buns, bread crumbs, straws, bagels, baguette .

Shelf life, storage and transportation conditions: Store for 6 months at temperatures from 5 ℃ to 20 ℃ with a relative humidity of not more than 75% in dry, closed warehouses in undamaged packaging.
After opening, it is recommended to tie the package tightly. If the recommended storage conditions are observed, the shelf life after opening the original packaging is 14 days.

Packaging: Package:
- corrugated boxes with a polyethylene liner with a net weight of up to 20 kg
- opaque polymer buckets with a polyethylene liner with a net weight of up to 5 kg.