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FOOD : Bakery
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PK-10
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Emulsifier
Finamul-90
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PK-10
Home
Products
__PK-10
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
PK-10 is one of the premium emulsifiers widely used in the manufacture of high quality
PK-10 meets the specifications laid down by the FAO/WHO and the Food Chemicals Codex
PK-10 is based on raw materials which are not of genetically modified origin
Applications
Bread cake and other bakery products
Biscuits
Noodles pastas and other extruded Foods
Margarine shortenings
Toffees
Peanut butter
Filling
Functions:
Bread Cake and other bakery products
Act as a starch complexing agent
Prevents structure degradation during baking
Promotes fine texture
Improves crumb softness
Reduce staling rate
Biscuits
Help in preventing cracks
Improves colour
Easy release of dough from the moulds & cutters
Noodles Pasta & other extruded Foods
Aids processing, reduces sticking & imparts clean release from extruder
Margarine
Improves spreading properties
Shortening
Improves aeration, increases the creaming properties of the shortening
Toffees
Reduces stickiness and sugar crystallization, thus improving the eating quality
Peanut butter filling
Improves creamy texture
Dosage:
Bread cake
0.3 - 0.5 % of flour
Biscuit
0.5 - 1.0 % of flour
Noodles Pasta
0.5 - 0.8 % of flour
Margarine
0.3 - 0.5 %
Shortening
0.3 - 0.5 %
Toffees
0.3 - 0.5 %
Peanut butter
1.0 - 1.5 %
Filling
0.5 - 2.0 %
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