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Excipients, which can be used in the production of biscuits:

Pasta «Ester M 03»

  • Reduces the whipping time of a dough.
  • Provides obtaining products with a uniform pore structure.
  • Prolongs the shelf life of products.
  • Allows to reduce the cost of production.

Should be added during dough whipping.

Pasta grease «Ester M 04»


  • Prevents sticking dough on a work surface.
  • Prolongs service lifetime of the equipment .
  • Only one thin layer is enough for the effective demoulding of the finished product.
  • Minimal consumption with special equipment.
  • Suitable for manual, mechanical and automatic applications.
  • Does not give a foreign flavor to finished products.

Should be applied by a thin layer on a work surface of forms and sheets by spraying or smearing with the help of available tools (brushes, rollers).