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

Emulsifier «Ester P» solid,

The improving agent Ester 05.

Should be used in a mixture
.

Benefits:
  • Ability to work on flour of different quality;
  • Finished products have a glossy surface;
  • Improves the strength of finished products;
  • Reduces the percentage of rejects during transportation and storage.
  • Waffle products are well separated from the surface of the matrix after baking;
They are applied in the form of an oil solution or a paste.


Pasta-emulsifierEster M 012

Benefits:
  • Ability to work on flour of different quality;
  • Finished products have a glossy surface;
  • Improves the strength of finished products;
  • Reduces the percentage of rejects during transportation and storage.
  • Waffle products are well separated from the surface of the matrix after baking;

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 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).