Description
Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
Make the surface of bread and noodles smoother. Decrease the rate of rupture.
Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
There is an interaction between SSL and amylose to make the time of preservation longer.
Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.
- Sodium stearoyl lactylate
Production Capacity:
Not informed
Delivery Timeframe:
Immediate
Incoterms:
CFR - Cost and Freight
CIF - Cost, Insurance and Freight
Packaging Details:
Customer Request.
More about
EMCA UNIVERSAL FMCG SL.
50-100
Employees
1M - 2M
Sales volume (USD)
80%
% Export sales
Year
Established
Business type
- Importer / Trading Company
- Representative / Agent
- Distributor / Wholesaler
- Business Service
- Retailer
Keywords
- Baby Milk
- Rice
- Sugar
- Body Lotions
- Toothpaste
- Toothbrush
- A4 paper
- Frozen Chicken
- Sunflower Oil
- Avocado Ver Mais
Contact and location
- B Vivian
- +34 xxxxxxxx
- Madrid / San Blas-Canillejas | Spain