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Cookies Applications

PRODUCT DESCRIPTION BENEFITS
SOL GMS-40 SE (Glycerol Mono Stearate) Glycerol Monostearate Starch complexing, Antistaling, Crumb softener, Increased shelf life, Improve crumb structure and texture
SOL DATEM 400 (Diacetyl Tartaric Acid Esters of Mono-Diglycerides) Diacetyl Tartaric Acid Esters of Mono-Diglycerides Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits.
SOL SSL (Sodium Stearoyl lactylate) Sodium Stearoyl-2-Lactylate Dough conditioner, shelf life extension, uniformity, volume, mouth feel and others benefits.
SOLBAKE "E 471, E 481" ALL kinds of biscuits and breads.
SOL 442 "E 471, E 472e" Dough strengthening, Increased tolerance towards varaiations in mixing, colume increase, crumb structure improvement, crumb softening, moisture retention