DESCRIPTION AND INGREDIENTS : They are tartaric acids and fatty acid esters of vegetable oils and mono anda di-acetyl tartaric acis (obtained from tartaric acid). They contain a little free glycerol, free fatty acids, free tartaric acid and free acetic acids and combination thereof and free glycerides. It contains tartaric and acetic esters of fatty acids too.

APPEARANCE : Cream white fluid powder. It has a slight acidic smell.

SOLUBILITY : It can be decomposed and dispersed in water.

INTENDED USAGE:

• It is used to stiffen the flour (Water binding property) to increase dough fermentation and dough capacity in all bread varieties and leavened dough.

• It further enhances volume in all bread varieties, capacity and improves the inside texture of the bread.

USAGE AREA :

• In all flour varieties
• Bread and bread varieties
• Dressings
• Topping powders
• Cream mixtures (Coffee Creams)

QUANTITY OF USAGE: It is determined by the practitioner according to the intended usage and desired product