Page 32 - online.Paknar.catalog.eng.27.11.19.cdr

EMULSIFIER

GLYCERIN / LECITHIN

GLYCERIN LECITIN
code 4870004104907 code 4870004102439
in the box 150g х 20units in the box 120g х 20units

GLYCERIN (E422 additive) is a triatomic sugar
alcohol. It has the properties of hygroscopicity,
soluble in water, non-toxic. Used as a stabilizer,
sweetener or thickener. It can be used in all pastries,
EMULSIFIER cakes or candies.
code 4870004107984 LECITHIN is a fat-like substance. The component is
in the box 1kg х 12units EMULSIFIER widely used in industry due to the fact that it is a
code 4870004102040 natural emulsi ier. It helps to make emulsion of
in the box 4kg х 5units immiscible substances.

Universal, composite emulsi ier for improving the lour confectionery products when used in
EMULSIFIER reduced: more than twice! At that a high volume yield of the inished cupcake with an airy soft
making of cupcakes, biscuits, cookies. Maximum moisture retention in inished products. It
provides superior product structure. The recommended dosage is 2% of the total. Mixing time is

structure was obtained. In the conditions of mass production time saving mix will allow
manufacturers to reduce electricity costs and equipment wear. The additional substance for
cakes is used as an emulsi ier and stabilizer in the manufacture
of biscuits, rolls, cupcakes. It is recommended to add
in the ratio of prepared products.

COCOA BUTTER COCOA BUTTER
code 4870004103603
in the box 120g х 30units code 4870004103603
in the box 750g х 12units

COCOA BUTTER

Bene its: Cocoa butter is added to chocolate to increase luidity (for example, in a chocolate
fountain, to cover candies and dilute fat soluble dyes). It is ideal for tempering chocolate. It
can be used for frying. Due to the high temperature smoke it does not add third-party
lavors to the products to be fried. Low in calories and it contains many antioxidants. In
addition cocoa butter can also be used for cosmetic purposes.

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