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

Emulsifier «Ester P» solid,

Emulsifier «Ester P» liquid,

Pasta «Ester M 01».

Benefits:
    • Reduces the consumption of egg products and fat.
    • Provides uniform distribution of the fat in the dough.
    • Prolongs the shelf life of products.

      Should be addedduring dough preparation


      Emulsifier «Ester P» 01

      Benefits
      :
        • Provides a good volume of baked goods.
        • Improves whipping of a butter cookies.

          Should be added during whipping of a dough


          Emulsifier «Esterin STS»


          Benefits:

          • Prolongs a crystallisation time of a fat in the dough
          Should be added during preparation of dough


          Pasta grease «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).