Biscuit
It reduces the need of fats to about 20% to 25% in Biscuits or any product after reducing the fats, Percentage of shining of product remains the same.
Shelf time of Biscuits increases and Flavour, taste of Biscuits improves.
“Our lecithin here works as excellent Emulsifier” the main function of this product is to remove the rough surface of your biscuit and to increase the shining and decency of Biscuits.
It increases the softness of the buiscuits.
Chemical Composition :
| Acetone Insoluble | 65% Min. |
| Acid Value | 25% Max. |
| Value Moisture | 0.8% Max. |
| Color | Light yellow as honey |
| Appearance | Semi Liquid |
| Package to be Used | Min 1% to 2% of 100 kg of flour /starch |
| Packing | In 200 kg net in M.S. Barrels or bulk tankers |