BASIC EMULSIFIERS
TNA’S new NATURplus range of liposomic natural emulsifiers derived from sunflower seeds or soya beans.
Dough often lacks viscoelasticity, consistency and stability, making it difficult to work with. The natural emulsifiers in the Lipos line make dough preparations more stable, workable, compact and smooth. Adding NATURplus natural emulsifiers from the Lipos G line to your dough naturally optimizes your end product, guaranteeing better taste and preservation as well as a higher yield and a longer shelf life.
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. 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, for example, doughnuts.
LIPOS B20 G ACTIV: FOR PANETTONE AND COLOMBA CAKES
This is the liposomic natural emulsifier from the new NATURplus range for seasonal cakes/pastries. 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 softer and also increasing the yield.
LIPOS B20 G SFOGLIA: FOR PUFF PASTRY
This is the liposomic natural emulsifier from the new NATURplus range for flaky puff pastry. With Lipos Sfoglia, 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.