SOL 442 is an excellent combination of E 471 & E 472e, designed to give excellent results in biscuits and breads. Enhanced emulsification activity and a more homogenous distribution of fat or shortening Increased volume stabilization in yeast raised baked goods made from wheat. Improvement in consistency, viscosity, texture and taste of baked goods. Stabilization of a soft crumb Tolerance.

SOL 442 is an excellent combination of E 471 & E 472e, designed to give excellent results in biscuits and breads.

• Enhanced emulsification activity and a more homogenous distribution of fat or shortening
• Increased volume stabilization in yeast raised baked goods made from wheat.
• Improvement in consistency, viscosity, texture and taste of baked goods.
• Stabilization of a soft crumb
• Tolerance towards raw material quality, mechanical resistance, sticking to mechanical equipment.
• Volume increase of baked goods.
• Highly effective on staling effects – change in color & aroma, increase in firmness, darkening, increased crystallization of starch, decreased absorption capacity.
• Simplification of the dough
• Reduction of baking fat
• Increase in dough fermentation tolerance
• Improved dough rheology
• Reduction of water loss during baking
• Improvement in consistency of shape and form of baked goods
• Improvement in chewing and taste properties
• Highly effective in increasing the shelf life of Cookies

 

• Upto 15 % of the fat can be reduced with the use of SOL 442- Marie biscuits

 

• Short dough biscuits – A denser dough is obtained when emulsifiers are used and with the reduction of fat such biscuits get harder. SOL 442 reduces this effect and offers a better structure.
• Complete replacement of Distilled Monoglycerides
• Inventory Reduction