ETHYL MALTOL

Product Description

           A  D  V  A  N  T  A  G  E  S

·        VOLUME INCREASES

·        PROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.

·        INCREASES FERMENTATION TOLERANCE.

·        INCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHING.

·        INCREASES FLOUR STABILITY, FLOUR CORRECTION.

·        EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.

·        STALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.

·        IMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.

·        SPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGTH, IF REQUIRED.

·        IMPROVEMENT IN CRUST COLOUR.

·        INCREASES OVEN SPRING RESULTING IN GREATER VOLUME.

·        INCREASES CRISPINESS IN BISCUIT PRODUCTS.

·        IMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.

·        IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN

·        SPRINGS.

·        INCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKERY PRODUCTS

·        IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.