Emulsifiers

Emulsifier and antioxidant. Mainly used in bread-making and biscuit-making. Culinary aid for skimming and espumas.

• DOSAGE:
  - Bakery products: 1 to 3 g/kg.
  - Cuisine: 7 g/l
• PACKAGING: 150 g and 1 kg tins - 20 kg box

More suitable for use in chocolate-making. Organic sunflower available.

• DOSAGE: 3 to 5 g/kg
• PACKAGING: 1 kg tin - 20 and 25 kg buckets

Of sunflower origin. Emulsifier mainly used in ice cream and confectionery.

• DOSAGE: 0.1 to 1%.
• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Pasty emulsifying base for sponge cakes and yellow doughs. Can be used in a siphon.

• DOSAGE: 50 to 70 g/kg of flour.
• PACKAGING: 1 kg and 20 kg buckets

Non-palm origin. Expanding agent for the manufacture of aerated, chilled or frozen cream desserts.

• DOSAGE: 60 to 100 g/l of milk.
• PACKAGING: 1 kg tin - 25 kg bag