Emulsifier pastes
Emulsifier paste (gel) is a colorless gel with neutral taste and smell.
Scope of application
Used in semi-finished sponge cakes, sugar and rich dough cookie, frozen semi-finished goods (puff pastry, pancakes, dumplings), fruit fillings and churn fondant candies.
In semi-finished sponge cakes
Provide a larger volume and uniform finely porous texture of the product;
- • Reduce egg consumption up to 50% compared to classic recipes;
- • Reduce sponge cake mass production time to 10 – 15 minutes;
- • Make it possible to add all the recipe components at once, without first churning melange and sugar;
- • Make it possible to slow down the retrogradation of starches, so products stay fresh longer;
- • Finished products have an elastic texture, crumble less when cut, and lend themselves well to dipping and filling.
Recommended dosage: 2.0-2.5% of dough weight.
In sugar and rich dough cookies
- • Make the dough more pliable for better dough molding quality.
- • Reduce egg consumption up to 50% compared to classic recipes;
- • Improve texture, porosity and volume of finished products.
- • Improve fat emulsification rate in the dough for homogeneous dough texture and stable emulsion;
- • Make products stay fresh longer.
Recommended dosage: 1.5 – 2.0% of dough weight.
Frozen semi-finished products (puff pastry, pancakes, dumplings, vareniki)
- • Improve dough elasticity;
- • Retain moisture in the product during defrosting, helping preserve the initial quality parameters;
- • Improve the semi-finished product structure;
- • Prevent surface cracking during low-temperature storage.
Recommended dosage: 0.3-0.5% of dough weight.
For fruit fillings and churn fondant candies
-
• Prevent sucrose crystallization;
- • Slow down the drying process.
Recommended dosage: 0.3-0.5% of semi-finished product weight.
Application features
SOLPRO emulsifier pastes are complex paste food emulsifiers.
38001
Complex food supplement SOLPRO Emulsifier Paste. Specially selected components ensure best value for money.
38002
Complex food supplement SOLPRO Sponge Cake Paste. Higher aerating ability due to custom emulsifiers composition.
Functional properties
• Simplifies production technology.
• Reduces egg consumption, cutting down production cost.
• Reduces churning time.
• Keeps the product fresh for longer due to better moisture retention.
• Increases the volume of churned mass.
