With pure cream flavour, it is widely used in bread baking, cooking and restaurant business.
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Advantages of use:
- hasn’t cholesterin;
- high taste and flavoring characteristics;
- optimal manufacturability of production;
- balance of fatty acids in its composition;
- increased stability to oxidation.
- provides softness;
- promotes the formation of the desired structure of the dough and of the final product;
- provides air creation while mixing;
- transfers warmness;
- helps to reduce drying process;
- good increases in volume while beating, so it can be used to produce low-calorie biscuits and other bakery products;
- recommended to use it for cooking of boiled semi-finished product: during baking hollows appear in the middle of dough.
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