Cake Emulsifier

Using the professional cake oil production technology of the bakery group, Emulsifier is the star product developed with decades experience.

  • Emulsifier improving your bakery or patisserie products
  • Affect appearance, texture and structure of foods
Customer advantages
  • Increased stability and machinability of the dough
  • Crumb softening
  • Waste reduction
Consumer advantages
  • Superior eating properties
  • A perfect crispy bite
  • Consistent quality

Emulsifiers help to improve the freshness and overall quality of bakery and patisserie products. Essential for creating texture, they also bring robustness to the production process. Monoglycerides, Datem and SSL are the most commonly used emulsifiers.Emulsifiers fulfil a variety of vital functions in food preparation. In the world of bakery and patisserie, they bring benefits to both the consumer and the manufacturer of baked goods

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