Specialty and Confectionery
Our FLOMOD single enzymes have been carefully selected by our in house technical experts to give the desired results and cost in use benefits.
The ”Wonder” ingredient for your biscuit application Biscuna is specially formulated to replace Lecithin and Fat in your recipe.
It imparts better functionality to your biscuits without having impact on the taste and flavour profile. Biscuna can successfully replace 20% – 30% of fat and completely eliminate Lecithin from the recipe with any perceivable change in taste and flavour profile of the biscuits.
Biscuna also imparts better colour and finishing to the biscuits and prevents trailing.
The net weight of the pack of Biscuits is reduced due to better aeration of the dough and better crumb structure.
Specially designed emulsifier to give the pastry dough a good light texture and dough stability, prevents cracking of the surface at the time of baking.
Specially designed for sufficient batter stability and to ensure uniform aeration to the batter & water retention to produce a cake with a good volume & texture.