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FINAMUL 9740 : IN BISCUITS
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Products
__FINAMUL 9740
Breads
Emulsifier
SSL
PK-16
Finamul-90
Finamul-4050L
Other Bakery Solutions
BMP 2011 Cream
Invert Sugar
Calcium Propionate
Fina-PR(L)
Fina-PR(C)
Biscuits / Cookies
Emulsifier
Finamul-9740
PK-16
Finamul-4050L
Other Biscuits/ Cookies Solutions
Invert Sugar
Cakes
Emulsifier
Finagel
SSL
PK-16
Other Bakery Solutions
Invert Sugar
Sodium Propionate
Filling/Spreads
Emulsifier
PK-10
Confectionary
PK-10
Fina-PR (PGPR)
Finamul-90
Margarine/Shortening/Butter
Emulsifier
Finamul-90
Extruded Products
Emulsifier
PK-10
Finamul-90
Ice Cream
Emulsifier
PK-16
Non-Dairy Creamer
Emulsifier
Finamul-4050L
Finamul-4030
Finamul-90
FAT AND OIL
Emulsifier
Finamul NC-9110
Finalmul-8300
WHIPPING CREAM
Emulsifier
Finester-SMS
Finamul-7000 (PGMS)
Finamul-PGE
Finamul-LT 27 (LACTEM)
Finamul-90
Basic Information
Finamul-9740 is a premium grade emulsifier system, made from selected emulsifiers acting in synergism, specially developed for producing high quality biscuits by replacing lecithin & other emulsifiers.
Dosage
0.1% - 0.4% of Finamul-9740 by weight of the flour to be added during the dough mixing. In case of high speed mixers (Stefan type), direct addition of the product in mixer is suggested. For normal mixers (like sigma type), best results are obtained by first melting the product & incorporating it into the fat phase, followed by normal creaming.
Functions:
Even distribution of fat in dough leading to uniform baking & elimination of raw taste of the flour.
Helps in preventing 'Cracks' or 'Blister Bursting' thereby reducing breakage losses.
Improves colour & appearance of biscuits.
Facilitates easy release of dough from the moulds & cutters.
No need to add extra emulsifier like Lecithin.
Improves the palatability.
Doesn't have rancidity problem like lecithin.
Specification:
Appearance
Creamish White Powder
Acid Value
20 Max.
Sap. Value
155-175
Melting Point
55°C ± 5°C
Storage & Packing
Store in Cool & Dry place.
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