This product is formulated from different polyols and emulsifiers which have a rather high binding power with water. This product widely use in bakery products such as cakes and cookies.

Ingredients :
Mono propylene glycol, E422, E420

Effects of SLE S60 :
1. Controlling free water in cakes and cookies (This factor is important to keep the product free from growth of yeast and Moulds)
2. Decreasing the amount of free water (Decreasing the amount of free water can increase the shelf life of products even without adding any chemical preservatives)
3. Prevention of dryness in products (Because of it's Humectant property)
4. Creating soft texture and desired mouth feel

SLE S60 can bind with water up to 6 times of it's equal sugar weight, and it's formulation has been specially designed to give the lowest bitter taste

Dosage :
The dosage of SLE S60 is determined, based on amount of water activity in the product (Usually 2% to 5% of batter weight).

Procedure :
We recommend you to mix SLE at the first mixing step.To obtain a good result, decrease the amount of water in the batter recipe as much as added SLE S60.

Shelf life :
1 year after production date

Packaging:
3Kg & 25Kg Gallons