Multec emulsifiers improve the aspect, texture and overall quality of bakery and patisserie products. Multec emulsifiers also add robustness to the production process of these baked goods.

Product description

  • Emulsifier improving your bakery or patisserie products
  • Affect appearance, texture and structure of foods

Emulsifiers are a key ingredient in the manufacture of quality bread improvers, but they are also used in many other areas of the food industry. Emulsifiers affect the appearance, texture and structure of foods, while also helping to maintain quality and freshness.

Our emulsifiers are based on oil from vegetable origin only. Predominantly, palm oil and rapeseed oil are used. Puratos supports the use of sustainable palm, being RSPO certified ‘Mass Balance’ and ‘Segregated’.

Customer advantages
  • Increased stability and machinability of the dough
  • Crumb softening
  • Waste reduction
Consumer advantages
  • Superior eating properties
  • A perfect crispy bite
  • Consistent quality

Multec product ranges include

Multec Data

Multec Data is a dough-conditioner that is typically used in bread-type products, especially in crispy items such as French baguettes, and in frozen applications. Benefits include stronger dough, increased volume of baked goods, and unmatched tolerance in production.

Multec SSL

Multec SSL is a dough-conditioner used in soft bread types, like toast bread, buns,… and cakes. It increases the volume of baked goods and provides tolerance in production. Multec SSL also interacts with the starch fraction of the flour to soften crumbs and improves the eating properties of your baked goods.

Multec Mono

Multec Mono makes baked goods softer and produces crumbs that are finer, whiter and more uniform in structure. It also has genuine anti-staling properties, helps aerate batters, and makes baked goods that are less chewy and with a shorter bite.

Want to find out more about Multec ? Contact us!


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