EMULSIFIERS AND PROCESSING AIDS CERTIFIED AS ORGANIC
The NATURplus range of liposomic products includes an organic multivalent line of natural emulsifiers and processing aids. The ingredients come from certified organic agriculture and the natural emulsifiers are derived from sunflower lecithin.
MULTILEV 2% G: FOR DOUGH MADE WITH THE DIRECT AND INDIRECT METHODS AND FOR PRE-FERMENTED DOUGH
A complete liposomic natural processing aid from TNA’s new NATURplus range, for doughs made with a direct or indirect method or for pre-fermented doughs. Multilev 2% G is organic because its ingredients come from certified organic agriculture. Freezing technology specific. If stronger aroma and taste and more freshness are required in an end product, then adding from 1% to 2% of Multilev 2% G to the dough will not only improve the taste but also lengthen the shelf life and increase the yield because the liposomes increase the presence of combined water and the aromas that develop during production, and also improve workability. Specifically, in the preparation of frozen products, Multilev 2% G improves preservation and all the qualitative characteristics, while attenuating the damaging effect of sudden changes in temperature and improving the product’s appearance, volume, palatability, taste, preservation and yield.
MULTILEV 2% PG: SINGLE PORTIONS
Complete liposomic natural processing aid from the new and exclusive NATURplus range for single portion cakes and pastries, traditional seasonal products and also for spelt and kamut bread. Multilev 2% PG is organic because its ingredients come from certified organic agriculture. Freezing technology specific. If stronger aroma and taste and more freshness are required in an end product, then adding from 1% to 3% of Multilev 2% PG to the dough will not only improve the taste but also lengthen the shelf life and increase the yield because the liposomes increase the presence of combined water and the aromas that develop during production, and also improve workability.
Specifically, in the preparation of frozen products, Multilev 2% PG improves preservation and all the qualitative characteristics, while attenuating the damaging effect of sudden changes in temperature and improving the product’s appearance, volume, palatability, taste, preservation and yield. For traditional seasonal products Multilev 2% PG simplifies the progression of the various phases of production.
LIPOS B20 G: FOR BISCUITS, SHORT-CRUST PASTRY, FRIED SWEETBREADS
This liposomic natural emulsifier from the new NATURplus range prevents baked products from acquiring a powdery taste, from crumbling too easily or from absorbing too much oil when fried. Lipos B20 G is organic because it is derived from sunflowers coming from certified organic cultivations. During the cooking phase, this emulsifier retains humidity, improving the elasticity and taste or creating a surface film that acts as a barrier against oil when frying pastries such as doughnuts.
LIPOS B20 ACTIV G: FOR PANETTONE AND COLOMBA CAKES
This is the liposomic natural emulsifier from the new NATURplus range for seasonal cakes/pastries. Lipos B20 Activ G is organic because it is derived from sunflowers coming from certified organic cultivations. It lengthens the shelf life of finished products because its liposome structure increases the presence of combined water. Furthermore, it improves the internal structure of the product making it soft to the taste and also increasing the yield.
LIPOS B20 SFOGLIA G: FOR PUFF PASTRY
This is the liposomic natural emulsifier from the new NATURplus range for flaky puff pastry. Lipos B20 Sfoglia G is organic because it is derived from sunflowers coming from certified organic cultivations. With Lipos B20 Sfoglia G, the dough is more workable as the liposome structure of NATURplus increases the presence of combined water thus improving the bonding of components and consequently the resistance of the pastry in the cooked product.