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

Emulsifier «Ester P» solid,

Emulsifier «Ester P» liquid.

  • Decreases a consumption of egg products and fat.
  • Provides uniform distribution of the fat in the dough.
  • Provides a good porous structure of finished products.
  • Provides a good fragility of products.
  • Prolongs the shelf life of products.

Should be added during emulsion preparation

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).