This product is designed for all types of Biscuits and Cookies in order to increase the quality of final product.
Emulsifiers may reduce shortening requirements and increase the shortening effect of fats. The gluten complexation makes cookies drier and improves their machinability. 

Effects of BISCUTAK :
1. Improving hydration rate of flour and other ingredients
2. Improving aeration and gas retention during creaming
3. Reducing egg and/or shortening
4. Improving the volume, texture and spread
5. Increasing the shelf-life
6. Improving machinability and reducing number of cripples
7. Improving flavour release
8. Replacing soy lecithin to give mould-release (wafers)

Dosage :
0.2 to 0.4 % flour weight in hard biscuits
0.4 to 0.6 % flour weight in soft biscuits
(Depends on the effect factors)

Procedure :
To obtain the best result, Biscutak should be dispersed in Fat, so we recommend you to mix this Emulsifier with Fat and other raw materials at the first mixing step.

Best before :
1 year after production date

Packaging :
15Kg and 40Kg Paper bags