SSL

Sodium Stearoyl – 2 – Lactylate is among the most widely used dough conditioners in the baking industry.  The reaction product of Stearic Acid and Lactic Acid neutralized to a sodium salt.

Sodium Stearoyl – 2 – Lactylate is a free-flowing powder with a melting point in the range of 46 – 52°C.  The hydrophilic and lipphilic group exhibit marked complexing activities with gluten proteins and the amylase fraction of starch – The functional level recommended is 0.2 – 0.5% based on flour. 

SSL acts to produce a measurable increase in dough absorption, improved mixing tolerance and machinability of the dough, and accelerated final proof, an increase in loaf volume , improvement in grain and texture, greater crust tenderness and extended keeping properties.

GMS

Glycerol Mono Stearate remains to be among the most popular emulsifier to act as a starch complexing agent in baked products. 
The reaction of glycerine and stearic acid to yield a fine powder or flake that can be used in dry form or as a prepared emulsion of 1 part GMS to 3 parts boiling hot water.  Powdered GMS is recommended at 0.2 – 0.5% on flour weight in baked products and at 1 – 1.5% as a prepared emulsion.

This will provide product with a soft crumb and even structure, remarkable increase in shelf-life with a whiter crumb and some volume benefits.  Products that favour a soft crust gains huge benefit by addition of GMS. 

Absorption benefits has its advantage in cost saving and dough handling to produce superior baked products.

Point 3% Muti

When all fails we recommend our “muti” that the bakery doctors prescribed.

Leave those long hours at night to us.  For we have done it too – and use a trusted improver to fix those slow proving times and poor loaf volumes.

Booster

Booster is a blend of enzymes, ascorbic acid and emulzyme to be used as a flour improver or the corner stone concentrate required for bases or premixes.

At a 0.1 – 0.5% on flour weight it still remains one of the best trusted products by our customers for peace of mind baking solutions.

Emul 70/30

A PGPR Polyglycerol polyrinoleate used at 2% on batch for customers wanting to produce their own pan oil – release agents.

We also provide small units to our African neighbours who find the cost of transporting water and oil emulsion too costly, since most emulsion contains 70% water.

Emulzyme - BL -

Emulzyme is a carefully researched blend of emulsifiers (SSL & GMS) and enzymes for bakers who require synergy of anti-staling additives. 
Emulzyme takes care of sticky doughs associated with high enzyme levels, especially in hot and humid conditions.  Emulzyme - BL - is dosed at 0.2 – 0.5% on flour weight. 

Emulzyme will give you all the benefits required – like faster proving, improved mixing with volume, texture as well as economic benefits with the extended keeping properties.