biscuits cookies crackers

Biscuits, Cookies & Crackers


Biscuits, Cookies & Crackers

Crispiness is a key characteristic in biscuits, cookies and crackers. We have a range of emulsifiers that can not only improve crispiness, but also serve as release agents from mould & cutter as well as improve shelf life with reduction in fat & better texture.


Solution

SMOOTHEX GMS Better fat distribution resulting in good porous texture, better release of dough from moulds and cutters.
FINAMUL 97 Emulsifier for fermented dough(crackers), enhances crispiness, easy release from mould & cutter, prolongs shelf life with reduction in fat & better texture.
FINAMUL 9750 Cold water dispersible speciality emulsifier system for producing excellent high quality biscuits, can replace soya lecithin, prolongs shelf life with with reduction in fat & better texture.