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Excipients, which can be used in the production of sugar cookies:

Emulsifier «Ester P» solid,

Emulsifier Ester P liquid,

Pasta Ester M 01
.

Benefits:

  • Provides uniform distribution of the fat in the dough.
  • Prolongs the shelf life of products.

Should be added during emulsion preparation


Pasta greaseEster M 02,Ester M 04

Benefits:

    • 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 application.
    • 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).