PK-16
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  • Emulsifier
  • Other Biscuits/ Cookies Solutions
    • Invert Sugar
  • Emulsifier
  • Confectionary
    • PK-10
    • Fina-PR (PGPR)
    • Finamul-90
  • Emulsifier
    • Finamul-90
  • Emulsifier
  • Emulsifier
    • Finamul-4050L
    • Finamul-4030
    • Finamul-90
  • Emulsifier
    • Finamul NC-9110
    • Finalmul-8300
  • Emulsifier
    • Finester-SMS
    • Finamul-7000 (PGMS)
    • Finamul-PGE
    • Finamul-LT 27 (LACTEM)
    • Finamul-90
Basic Information
  • PK-16 is one of the premium emulsifiers widely used in the manufacture of high quality
  • PK-16 meets the specifications laid down by the FAO/WHO and the Food Chemicals Codex.
  • PK-16 is based on raw materials which are not of genetically modified origin.
Application
  • Bread cake and other bakery products.
  • Biscuits
  • Noodles pastas and other extruded Foods
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
Dosage:
  • 0.3 - 0.5 % of flour
  • 0.5 - 1.0 % of flour
  • 0.5 - 0.8 % of flour
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