For the confectionery industry

(15 goods)
Selection by parameters
Close
Sphere of Application

For the confectionery industry

Additives for the food industry in baking and confectionery Each food additive has its own purpose, which is well known to technologists. For example, an antioxidant food by slowing down the processes of oxidation prevents premature deterioration of products. When choosing additives, the smallest nuances of their “work”, composition, effect on the final product and people's health are taken into account. How safe supplements are for the food industry depends on the manufacturer. The research and production enterprise Electrogazokhim (EGH ingredients) guarantees the quality of all the products offered.
Food emulsifiers in the confectionery and bakery industry Food emulsifiers possessing simultaneously lipophilic and hydrophilic qualities allow you to combine substances that are immiscible by conventional methods. First of all, we are talking about fat-water systems. This makes them indispensable in the manufacture of creams and various confectionery products. Emulsifier E475 also acts as a stabilizer. He is widely used in baking. Introducing it into the dough improves its kneading and aeration, when baking bakery products, their homogeneity increases, they crumble less and are stored longer. This food additive, like the E476 emulsifier, sorbitan tristearate (E 492) promotes a better distribution of all the ingredients in the products, due to which each food additive “works” better, which allows other additives for the food industry to be administered in smaller quantities.
Whipping paste
The products of Esther M 01 and Esther M 03, offered by Elektrogazokhim Ltd., are used in the production of cakes, cookies and other products. They reduce whipping time, improve dough aeration, provide a uniform porous structure of the products and prolong their shelf life. Beating paste contains emulsifier E475, E471 and food antioxidant. It facilitates the process and allows you to make baking cheaper by saving fat and egg products, reducing the energy intensity of the process.

Feed back