Ice Cone / Wafer
Our R & D have introduced a new product of Soya Lecithin for Ice-Cones/ Wafers.
The main Characteristics of the product is to maintain high quality, resistance to moisture, stops crackness and to improve the shapes etc.
The product is very good improving agents for the quality of Ice-Cones/Wafers.
It preveent moisturization, minimize crackness of cones/ Wafers.
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 |