BAKERY
Our solutions for the bakery and bakery sector are focused on offering high quality products, safety and standardization.
Technology
Our purpose is to provide ingredients for the bakery industry, connecting our ingredient competencies to create solutions to protect and improve product functionality.
BAKERY INGREDIENTS
It effectively controls lactic acid bacteria, acts as an antioxidant inhibiting the oxidation of fats, provides an intense color in conjunction with the addition of curing salts.
Our colorants are additives that are capable of conferring or intensifying color in foods.
It effectively controls lactic acid bacteria, acts as an antioxidant inhibiting the oxidation of fats, provides an intense color in conjunction with the addition of curing salts.
– Provides a clean, non-sticky mouthfeel.
– Provides creamy texture
– Stabilizes the emulsion by supplying protein deficiency.
– Prevents phase separation by addition of whey or water.
– They act as sequestrant, stabilizer and emulsifier.
– They have a multiple negative electric charge, in solution they solution they interact with cations and other positively
positively charged molecules such as milk proteins.
– They reduce oxidative rancidity, probably by reducing the pro-oxidant activity of milk proteins. reducing the pro-oxidant activity of heavy metals in the salt heavy metals in the salt.
– Polyphosphates help to solubilize
proteins and decrease acidity (raise pH).
They modify the pH of the medium to which they are added.
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