A surface-active agent that acts as a border between two immiscible liquids such as oil and water, allowing them to be blended into stable emulsions. Emultos 70/30 also reduce stickiness, control crystallization and prevent separation as it is also a Bread improver for the production of bakery items.
emulsifier (mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e)), anti-caking agent (calcium carbonate (E170), silicon dioxide (E551)), wheat flour, enzymes [WHEAT].
0.3 to 0.4% on total flour weight
An improver in powder form for freezer-to-oven bakery products. Suitable for pre-fermented frozen baking processes.
A powder clean label dough conditioner for the production of pre-fermented frozen laminated dough.
A traditional San Francisco sourdough produced with authentic L. San Franciscensis culture. This assertive sour possesses a sharp acidity with undertones of fruit and flowers. Liquid format.