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Posts Tagged ‘baked goods’

SEBake PF

Tuesday, June 21st, 2016

Kneading dough in a factoryEnzyme Innovation, Booth 4062

SEBake PF can be used to strengthen the dough, improve dough mixing tolerance & machinability, as well as to enhance the gas retention capacity of the dough. The resultant baked goods thus have a more whiter & uniform crumb structure and also exhibit a significantly increased volume. SEBake PF is used for effective replacement of chemical dough strengthening emulsifiers such as DATEM (diacetyl tartaric acid ester of mono/di-glycerides), SSL (sodium stearoyl lactylate) and CSL (calcium stearoyl lactylate). Replacement of such chemical emulsifiers with SEBake PF can enable bakers to produce the much-desired clean-labelled baked goods.

www.enzymeinnovation.com

Empro® E86

Tuesday, June 21st, 2016

SandwichonPlatter_240x160Emsland Group, Booth 755

Emsland Group’s Empro® E 86 is a clean label pea protein isolate with an excellent amino acid profile. Its emulsifying properties make it useful for meat and bakery products, as well as vegetarian and vegan products as protein source and binding agent.

www.emsland-group.com

Ensemble Non-PHO Emulsifiers

Tuesday, June 21st, 2016

Bread RollsCorbion, Booth 1221

ENSEMBLE™ is a reengineered collection of Corbion’s most popular PHO containing emulsifiers: Each one is different, but they all share the same goal: to deliver drop-in functionality without sacrificing quality, handling and shelf stability

www.corbion.com

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