Product Name:Mono-Di glyceride (Myverol)
Manufacturing country: Netherland
Manufacturing Company:KERRY
Application: Food product & Pharmaceuticals
Packing:25 kg, composite bag
Product Name:Sorbitol
Manufacturing country: India
Manufacturing Company: Gulshan
Application: Food product & Pharmaceuticals
Packing:300 kg, plastic tank
Product Name:PGE-1405
Manufacturing country: Netherland
Manufacturing Company:KERRY
Application: Food product & Pharmaceuticals
Packing:20 kg, Food grade paper boxes
Baking powder:
One of the most important properties in baking products is volume.using the appropriate chemical agent is very important for increasing volume, porosity and spong texture of the final
Product.
Azarnoosh Shokoofeh has designed different kinds of professional baking powders and recommend suitable baking powder based on type and weight of final product.our baking powder are classified in two groups: single acting and double acting baking powder which single acting baking powders consist of three kinds of baking powder : slow acting,medium acting and fast acting baking powder.
Appearance: powder
Best before: 20 months after product date.
Packing: 25 kg, composite bag
Storage condition: keep in a cool and dry place, keep away from direct sunlight
advantages features Recommended dosage based on flour weight Type Increase volume and porosity with slow reaction speed,suitable for different kinds of cakes with high weight and frozen dough like frozen pizza dough -Significant gas releasing in baking phase. Reaction speed:
۲ min —> 10% co2 ۸ min—> 11% co2
۴۰ gr per 1 kg flour
Super baking powder (Slow acting baking powder)
Increase volume and porosity suitable for cake with light & medium weight
Reaction speed: ۲min —->32% co2
۸ min—-> 36% co2
Medium baking powder Increase volume & porosity with fast reaction speed,suitable for various kinds of cakes with short baking time like pan cakes ,cookies,doughnuts Maximum gas release rate in short time Cookie baking powder (Fast acting baking powder)
Increase volume & porosity by control releasing gas in 2 phases .suitable for layer cakes & swiss rolls Releasing some of co2 gas during mixing and the rest in baking phase in 40-45 c In 1st stage—>fast acting materials are reacting & produce gas quickly
In 2nd phase—>slow acting materials release gas during baking phase
Double action baking powder Increase aeration in batter ,increase volume & porosity in all kinds of baking products Significant gas releasing Star baking powder
(optimum acting baking powder )
SLE (shelf life extender)
This product is a complex mixture of different humectants and it has a very important effect on water
Activity (AW) reduction.
Water activity (aw) directly affect on food products microbial safety.
Thus aw adjusting is very important parameter in food preservation.
In addition of aw reduction, increasing the texture softness, delaying the retrogradation and preventing yeast and mold growth are other important benefits of using SLE in the formulation
Packing: 24 & 1200 kg, gallon & tank
Best before: 6 months after product date
Storage condition: keep in a cool and dry place, keep away from direct sunlight
Product Recommended Dosages (based on batter weight) Features & advantage application SLE-M Generally:2-5% Very powerful aw reduction and delaying the retrogradation , increasing the texture softness Bakery industry specially in cake & cookie Swiss roll: up to 10% (prevention of cracking) SLE-H Generally:2-5% Increasing the texture softness, delaying the retrogradation,aw reduction In all kinds of bakery products Swiss roll: up to 10% (prevention of cracking) SLE-MULTI Generally:2-5% Increasing the texture softness, delaying the retrogradation, postpone microbial growth especially molds and yeasts ,don’t cause after taste, increasing product shelf life In all kinds of bakery products Swiss roll: up to 10% (prevention of cracking) SLE-COOKIE FRESH ۲-۵% delaying the retrogradation,aw reduction, increasing product shelf life, Increasing the texture softness, economic efficiency In all kinds of cookies SLE ۲-۵% economic efficiency, Increasing the texture softness., For confectionary For confectionary)) products
Cake Gels are hydrated form of various emulsifiers. These products play an important role in bakery products quality.Using gel cakes improve the aeration and other features in bakery products. Some other advantages of using gel cakes are: oil reduction in cakes formulation, use of ‘All in one’ method in dough mixing, reducing mixing time, increasing final product volume, increasing texture softness and increasing shelf life.
Packing:2, 2/5, 20kg, bucket
Storage condition: keep in a cool and dry place, keep away from direct sunlight
Gel Cake (Recommended dosage) /based on batter Feature & Advantage Application ۲۰۱ Golden (gel/hydrated emulsifier) increase the process of dough preparation speed-improve the physicochemical properties of the final product- make the uniform and soft texture-improve the cake volume, postpon the retrogradation-Increase product freshness In a variety of oily cakes and pastry products. Eco Golden (gel/hydrated emulsifier) Up to 1/5% Increase aeration – increase softness- improve the product appearance- increase the shelf life and postpone retrogradation Different kinds of bakery products Top Golden(gel/hydrated emulsifier) Increasing aeration- maintance the air cells in the dough, significant increase in volume & height of the final product- significant softness in texture-create the shape and good appearance in product & increase freshness Muffins, cupcakes, layer cake- oily cake Silk Golden (gel/hydrated emulsifier) Less than1% Increasing the aeration and stabilizing the air cells in the dough, increasing the volume and height of the final product, smooth texture in final product-improvement of organoleptic characteristics , postpone retrogradation, maintance the softness & freshness during the storage Layer cakes – swiss roll & cakes that’s important to have soft texture and freshness during storage Cookie Golden (304/2) (gel/hydrated emulsifier Less than 1% Specially designed for cookies improving the qualitative characteristics of cookies & softness of the product Different kind of cookies(industrial & traditional) Emulgel daily golden (Powder) Up to 2% Easiness in Transportation, storage and manufacturing, Cost-effective, possibility of gel production based on daily requirement- Improve the dough physical and rheological properties, make the stable and uniform texture with proper volume in final product- Bakery product
Product Name: Propylene glycol
Manufacturing country: South Korea
Manufacturing Company: SKC
Application: Food product such as Beverages,Cake,Biscuit,Icecream,Cream,Edible colors , Vegetable oil,
Dressing.
Packing:215 kg, metal tank
Bakery egg powder due to the ability to keep and stabilize the air cells formed in the dough sponge cake and other products, it has an effective role in maintaining and improving the qualities of the dough and the final product. It improves softness, uniformity and texture desirability.
Egg powder is used because of high nutrition value, emulsifier property, foam production in different industry specially in cakes & cookies.
Some advantages are:
۱-easy transportation
۲-cost & storage space reduction
۳-easy consumption & reduce production time
۴-improve shelf life in compare with fresh egg
۵-Reduce the waste caused by fresh eggs
۶-increase freshness and postpone retrogradation of final product
۷-improve qualitative features like color, taste, texture &….
۸-usability in various flour product and other product that need egg in their formulation
advantages Recommended dosage & preparation instruction product Improve dough and final product quality, easy transportation, prevention of microbial growth, long shelf life, suitable for all kinds of bakery products Mix 1 part of powder With 3 part of water
Bakery whole egg powder Appearance: yellow powder
Packing: 10 kg cartoons
Best before: 1 year after production date
Storage condition: keep in a cool and dry place, keep away from direct sunlight
