Food Additives Raw Material

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ROMOBAN CALCIUM PROPIONATE is used extensively as a mold/fungal inhibitor in Breads, Cakes, Buns, Rolls, Pizza Bases, Doughnuts and other baked goods.

ADVANTAGES

• ROMOBAN prevents growth of mold and rope in baked products
• ROMOBAN is non-volatile, non-corrosive.
• Easily miscible with water and safe to handle.
• It does not affect the flavour, taste and the appearance of baked goods.

SPECIFICATIONS

Composition - Calcium salt of Propionic Acid
Appearance - White Granular
Purity - 98% Min
Moisture - 5.0% Max

STORAGE

· Store in cool & dry place

 

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Finamul 90 (Distilled Monoglycerides) produced from raw materials derived from vegetable origin. As an emulsifier it can be used in various food products like bakery products, ice creams, cookies, biscuits, chocolates, toffees, margarine, peanut butter, cheese spreads, coffee creamers, fudges; lubricant for extruded products like pasta.

Product Descriptions

Appearance - Creamish White Powder
Odour - Neutral fatty
Taste - Neutral fatty

Specifications

Acid Value - 3.0 Max
Iodine Value - 3.0 Max
Monoglycerides - Content 90% Min
Melting Point - 70 ± 5°C

Nutritional Information: ( based on 100 gms)

Energy - 3800 kJ/900 Kcal
Fat - 100
Carbohydrates - 0
Protein - 0

Storage

 

· To be stored in original packaging in cool max.25-30°C & dry place, away from direct heat and sunlight.

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Lion Flakes GMS produced from raw materials derived from vegetable origin. As an emulsifier in various food products like bakery products, ice creams, cookies, biscuits, chocolates, toffees, cheese spreads, coffee creamers, fudges, lubricant for extruded products like pasta.

Product Descriptions

Appearance - Creamish White Powder
Odour - Neutral fatty
Taste - Neutral fatty 

Specifications

Acid Value - 3.0 Max
Iodine Value - 3.0 Max
Monoglycerides - Content 40% Min
Melting Point - 60 ± 5°C

Nutritional Information: ( based on 100 gms)

Energy - 3800 kJ/900 Kcal
Fat - 100
Carbohydrates - 0
Protein - 0

Storage

• To be stored in original packaging in cool max.25-30°C & dry place, away from direct heat and sunlight.

Packing

 

• 25 Kg. Bags with PE liner

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Diaceteyl tartaric acid ester of Mono di-glycerides made from edible vegetable oil. FINAMUL- 4050 L and its ingredients meet the general and specific requirements of purity of the WHO/FAO – standards and the directives of the EEC.

PRODUCT DESCRIPTION

Appearance - Brownish Viscous Liquid
Odour - Acetic acid
Taste - Sour
Delivery form - Liquid paste

SPECIFICATIONS

Form - Viscous liquid
Acid Value - 70 - 95
Sap Value - 475 - 525

FUNCTIONS

• Excellent dough strengthener leading to increased bread volume
• Greater dough mixing & fermentation tolerance
• Reduces quantity of external gluten by 30 – 50%
• Even distribution of fat in dough leading to uniform baking & elimination of raw taste of the flour in Biscuits
• Improves colour& appearance of biscuits
• Facilitates easy release of dough from the moulds & cutters.
• Reduces quantity of shortening upto 20% in biscuits/cookies.

STORAGE

• Store in cool & dry place.

PACKING

• 25 Kg. Drums

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FINAGEL is a specially developed batter aerating agent for manufacturing high quality Sponge, Genoise & Madeira type of cakes.

ADVANTAGES

• Imparts strength & stability to the batter.
• Reduces the use of fat and eggs.
• Can make sponge with an excellent volume, structure & good shelf life.
• Gives good sliceability to sponge.

STORAGE

• Store in cool & dry place.

PACKING

• 1/2/10 Kg. Bucket

 

 

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Description :Finamul 9020 CSL (Calcium Stearoyl-2-Lactylate) produced from raw

materials derived from vegetable origin.

 

EEC No- E 482

Product Descriptions

Appearance Creamish Powder
Odour Neutral fatty
Taste Neutral fatty

 

Specifications

Acid Value 75-95
Ester Value 115-140
Melting Point 50° ± 5°C

 

Applications

As an emulsifier, dough conditioner or whipping agent in various food applications like baked products,

icings, fillings, puddings, toppings, pancakes, wafers, sauces, gravies, dehydrated potatoes & coffee

cream substitutes.

 

Nutritional Information: (based on 100 gms)

Energy 3000kJ/850 Kcal
Fat 70
Carbohydrates 0
Protein 0
Organic acids 25

 

Storage

To be stored in original packaging in cool max.20°C & dry place, away from direct heat and sunlight.

 

Shelf Life

One year from the date of production, if stored under mentioned storage conditions and unopened

packaging.

 

Legal Status

Finamul 9020 CSL meets the specifications fixed by FAO/WHO and the EU. However, users must check

for permissibility for the use of this product in foods in their own country as the food laws may differ in each

country.

 

Packing

25 Kg. Boxes with PE liner.

 

Additional Information

MSDS/Non GMO/Allergen/Kosher/Halal certificates are available upon request.

 

(The recommendation in this bulletin are made without guarantee since the conditions of use are beyond our control. Users should

make their own tests depending on machinery available and desired properties.)

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Product Description

Product description:

Wheat Gluten, a natural food protein, is the water-insoluble complex protein fraction separated from wheat flours.

Wheat Gluten is used in the bread industry to supplement the gluten proteins already naturally present in flour and subsequent dough. To the baker gluten adds valuable properties:

· Increased dough strength

· Better gas retention and elasticity, which gives products good structure and uniform shape to bread

· Better water absorption and retention, improving yield, product softness and extending shelf life of bread

· Enhanced flavour

The addition of gluten to the dough provides the elasticity needed so that the buns retain a uniform shape when filled.

Gluten can also be a useful ingredient in products other than bakery products, as the following examples highlight:

· Batter: Ensuring a durable adhesion of batter crusts to foods is a quality problem, especially in frozen foods. Using a dusting of gluten powder before applying the batter vastly improves the adhesion in both hot and cold temperatures and the results are comparable to (more expensive) egg. The gluten also assists with food moisture as the product is better sealed and the surface crust that results is crispier and more appealing.

· Pasta: Pasta manufacturers prefer to use semolina made from Durum wheat as it produces better quality pasta. However the addition of gluten to semolina made from other wheat varieties can improve their suitability for pasta doughs.

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Smoothex GMS (Mono & Diglycerides, selfemulsifying) produced from raw materials derived from vegetable origin. As an emulsifier in various food products like bakery products, ice creams, cookies, biscuits, chocolates, toffees, cheese spreads, coffee creamers, fudges, lubricant for extruded products like pasta.

Product Descriptions

Appearance - Creamish White Powder
Odour - Neutral fatty
Taste - Neutral fatty 

Specifications

Acid Value - 3.0 Max
Iodine Value - 3.0 Max
Monoglycerides - Content 40% Min
Melting Point - 60 ± 5°C

Nutritional Information: ( based on 100 gms)

Energy - 3800 kJ/900 Kcal
Fat - 100
Carbohydrates - 0
Protein - 0

Storage

• To be stored in original packaging in cool max.25-30°C & dry place, away from direct heat and sunlight.

Packing

 

• 25 Kg. Bags with PE liner

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Finamul –9750 is a unique premium blend of emulsifier, used in the manufacture of high quality breads

SPECIFICATIONS

Appearance - Creamish White Powder
Acid Value - 60 Max
Iodine Value - 3.0 Max
Melting Point - 55°C ± 5°C

FUNCTIONS

• Act as a starch complexing agent & hence avoids structure degradation during baking and promotes a fine texture.
• Gives a soft moist crumb & even pore size and excellent texture.
• Greater dough mixing tolerance.
• Less tendency of dough to collapse during machine handling.
• Increased bread volume.
• Retention of moisture & sponginess.
• Imparts very good antistaling property.
• Reduces quantity of shortening by 30% - 50%.

PROCEDURE

Classical Mixer - 20 to 25 minutes
Spiral Mixer - 3 minutes slow speed
7 minutes fast speed
High Speed Mixer - 3 minutes
Dough temperature - 26°C to 28°C

STORAGE

• Store in Cool & Dry place.

PACKING

• 25 kgs Carton

 

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PRODUCT

Finamul – 2306 is a unique premium blend of emulsifier in powder form, used in the manufacture of high quality breads, cakes and other bakery products.

 

FUNCTIONS

- Acts as a starch complexing agent.

- Acts as dough Strengthener.

- Gives uniform crumb texture

- Greater dough mixing & fermentation tolerance.

- Increases bread volume

- Retention of moisture & sponginess.

- Imparts good antistaling property

- Reduces quantity of shortening by 30% - 50%.

DOSAGE

0.25% – 0.3% on flour weight basis

STORAGE

Store in cool & dry place.

TYPICAL RECIPE (WHITE BREAD)

Wheat Flour 100 kgs

Salt 1.7- 2 kgs

Yeast 2 - 3 kgs

Sugar 3 – 5 kgs

SOFTAMUL B-30 0.300 kgs

FINAMUL-2306 0.250 – 0.300 kgs

ROMOBAN 0.350 – 0.500 kgs

(Calcium Propionate)

Shortening 1 kg

Water 55 – 60 kgs

PROCEDURE

Mixing

Classical Mixer 20 to 25 minutes

Spiral Mixer 3 minutes slow speed

7 minutes fast speed

High Speed Mixer 3 minutes

Dough temperature 26°C to 28°C

Processing

Resting Time 15 to 45 minutes

Dividing and Rounding 45 to 60 minutes

Final Proof

Oven Temperature 220°C - 240°C

Baking Time 25 – 30 minutes

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Finamul-9750 is a premium grade emulsifier system, made from selected emulsifiers acting in synergism, specially developed for producing high quality biscuits by replacing lecithin & other emulsifiers.

SPECIFICATIONS

Appearance - Creamish White Powder
Acid Value - 60 Max
Iodine Value - 3.0 Max
Melting Point - 55°C ± 5°C

FUNCTIONS

• Even distribution of fat in dough leading to uniform baking & elimination of raw taste of the flour.
• Helps in preventing ‘Cracks’ or ‘Blister Bursting’ thereby reducing breakage losses.
• Improves colour & appearance of biscuits.
• Facilitates easy release of dough from the moulds & cutters.
• No need to add extra emulsifier like Lecithin.
• Improves the palatability.
• Doesn’t have rancidity problem like lecithin.

PROCEDURE

• Mixing of raw materials to form a dough
• Forming the dough into individual pieces
• Baking
• Cooling & packing of biscuits

STORAGE

· Store in Cool & Dry place.

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ROMOBANSODIUM PROPIONATE is used extensively as a mold/fungal inhibitor in Breads, Cakes, Pizzas, Cheese etc.

ADVANTAGES

• SODIUM PROPIONATE prevents growth of mold and rope in baked products

• SODIUM PROPIONATE is non-volatile, non-corrosive and essentially non-toxic.
• It is easily miscible with water and safe to handle.
• It does not affect the flavour, taste and the appearance of baked goods.
• Unlike Calcium Propionate, it does not affect the leavening action of baking powder, which is normally used in cakes.

SPECIFICATIONS

Appearance - White Powder
Assay on dry weight basis - 98% Min
Moisture - 5.0% Max
pH of 10% Solution - 7 - 9

STORAGE

 

· Store in cool & dry place in tightly closed bags / containers.

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Finamul 97 SSL (Sodium Stearoyl-2-Lactylate) produced from raw materials derived from vegetable origin. As an emulsifier it can be used many products like dough conditioner in baked products, pancakes, wafers, dehydrated potatoes & non dairy creamers.

Product Descriptions

Appearance - Creamish Powder
Odour - Neutral fatty
Taste - Neutral fatty

Specifications

Acid Value - 75–95
Ester Value - 115–140
Melting Point - 50°± 5°C

Nutritional Information: ( based on 100 gms)

Energy - 3600kJ / 850 Kcal
Fat - 75
Carbohydrates - 0
Protein - 0
Organic acids - 25

Storage

• To be stored in original packaging in cool max.20°C & dry place, away from direct heat and sunlight. Finamul 97 SSL is hygroscopic and may cake during shipping and storage in non-ideal storage condition.

Packing

• 25 Kg. Boxes with PE liner.

 

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Description - FinamulPGE(Polyglycerol ester) produced from raw

materials derived from vegetable origin.

 

EEC No- E 475

Product Descriptions :

Appearance Creamish Powder
Odour Neutral
Taste Neutral

 

Specifications

Acid Value 5.0 max
Saponification Value 130-150
Melting Point 52-59°C

 

Applications

As an emulsifier and whipping agent in various applications in baked products.

 

Nutritional Information: (based on 100 gms)

Energy 3800 kJ/ 900 Kcal
Fat 100
Carbohydrates 0
Protein 0

 

Storage

To be stored in original packaging in cool max.25-30°C & dry place, away from direct heat and sunlight.

 

Shelf Life

One year from the date of production, if stored under mentioned storage conditions and unopened

packaging.

 

Legal Status

Finamul PGE meets the specifications fixed by FAO/WHO and the EU. However, users must check for

permissibility for the use of this product in foods in their own country as the food laws may differ in each

country.

 

Packing

20 Kg. Boxes.

 

Additional Information

MSDS/Non GMO/Allergen/Kosher/Halal certificates are available upon request.

 

(The recommendation in this bulletin are made without guarantee since the conditions of use are beyond our control. Users should

make their own tests depending on machinery available and desired properties.)

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Description :Finamul LG 2700 (Lactic acid ester of mono-diglycerides) produced from

raw materials derived from vegetable origin.

 

EEC No- E 472b

Product Descriptions

Appearance Creamish Solid

Odour Neutral

Taste Fatty

 

Specifications

Acid Value 10 max

Saponification Value 240-260

Melting Point 48° ± 5°C

 

Applications

As an emulsifier in various food products like cakes, whipped toppings, shortening, veg.creams.

 

Nutritional Information: (based on 100 gms)

Energy 3200kJ / 750 Kcal

Fat 75

Carbohydrates 0

Protein 0

Organic acids 25

 

Storage

To be stored in original packaging in cool max.25-30°C & dry place, away from direct heat and sunlight.

 

Shelf Life

One year from the date of production, if stored under mentioned storage conditions and unopened

packaging.

 

Legal Status

Finamul LG 27 meets the specifications fixed by FAO/WHO and the EU. However, users must check for

permissibility for the use of this product in foods in their own country as the food laws may differ in each

country.

 

Packing

20 Kg. Boxes

 

Additional Information

MSDS/Non GMO/Allergen/Kosher/Halal/HACCP certificates are available upon request.

 

(The recommendation in this bulletin are made without guarantee since the conditions of use are beyond our control. Users should

make their own tests depending on machinery available and desired properties.)