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.
|Better fat distribution resulting in good porous texture, better release of dough from moulds and cutters.
|Emulsifier for fermented dough(crackers), enhances crispiness, easy release from mould & cutter, prolongs shelf life with reduction in fat & better texture.
|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.