Cake gels are cake improvers comprised of water, emulsifiers and solvents which are used primarily in production of sponge cakes. Cake gel manufacturers encounter several challenges during production. The complexity to produce stable and highly functional cake gels increase becuase of the many processing variables involved. The key functionalities of cake gel are: Boost cake volume […]
Co-Blended and Integrated Emulsifier and Stabiliser Solutions throught the Ekömul Krem 300 Series by Futura Ingreients. Introducing Ekӧmul KREM 300 series texturising systems to meet your recombined milk formulation challenges. Select from a range of emulsifier/stabiliser solutions in a variety of milk formats including UHT, Pasteurised and Sterilised milk Key benefits of Ekomul KREM 300 […]
Wheat flour tortilla and wraps are prized for their mild flavor and softness. For consumers, the texture, softness, pliability and shelf life of the wrap is of key importance. In addition, manufacturing a perfect wrap has critical considerations with respect to dough properties including elasticity, stickiness and extensibility for ease of production. Our supply chain […]
Oils and fats emulsifiers have caused the food industry to undergo immense developments in recent years to accommodate greater customer demands. Industry focus has shifted to low fat spreads, trans-free solutions, liquid systems and fillings for bakery and snack products from the traditional margarine and shortening products. The formulation of margarine and spreads has become […]
Introducing Futura Ingredients’ Ekömul KREM 500 series texturising systems to meet your ice cream formulation challenges. Select from a range of emulsifier/stabiliser solutions in a variety of ice cream formats including hard pack, extruded, soft serve, novelties and water ice lollies. Why Futura Ingredients’ KREM Ice Cream Texturising Systems? Integration into key raw materials enables […]