Main Catalogue for Industrial Enterprises Stabilizers Stabilization systems for bread, pastry and confectionery products

Stabilization systems for bread, pastry and confectionery products

EKO К1

• Allows manufacturing products by accelerated method

• As a result of use of a stabilization system the dough becomes flexible, elastic and is easily processed

EKO К2

• Ensures homogeneous fine pored texture of the products,

• Ensures stable texture of the dough and stable form of the products.

EKO М7

• Increases the viscosity of the finished product to a considerable extent

• Ensures good uniform texture and syneresis capacity.