Our GMS emulsifier allows mixing of oil and water. It is used to improve dough quality and stabilize fat/protein emulsions. It gives softness to the bread. Available in Flakes & Powder.
Sodium Stearoyl-2-Lactylate(SSL) is an emulsifier and dough conditioner. It improves the dough strength giving better crumb structure to the bread. It also has anti-staling properties.
DATEM acts as an excellent dough strengthener leading to an increased bread volume. Reduces quantity of external gluten by 30-50% in breads. Reduces quantity of shortening upto 20% in biscuits/cookies.
Finamul-9750 is a premium grade emulsifier system, made from selected emulsifiers acting in synergism, especially developed for producing high quality breads. It gives softness to the bread and improves crumb structure, it also has anti-staling properties.
