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Bakery Products |
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According to their functions, fats for bakery are divided as follows:
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a) ALIPAN:
ALIPAN fatty dressing is a product that, due to its special formula with emulsifiers can be used in bread, sponge cakes and Christmas cakes obtaining softer, creamier and more voluminous products with an excellent stability in time. This product does not affect the taste and smell.
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b) PAN PAN:
PAN PAN, fat for bakery, is a fatty product made of vegetable oils and emulsifiers. Due to its excellent functionality and performance inproduction, it is an ideal product for preparing high rotation bread. Its special formula gives the bread a bettervolume, a more uniform and softer crumb, and a more attractive crust, as well as an appetizing taste and smell, maintaining the freshness sensation.
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c) LA SEVILLANA:
It is a 100% vegetable product with an excellent functionality. Its characteristics allow it to be used in all kinds of breads, sponge cakes, cookies and frying. The bakery and cookies products have a great stability as well as a better taste and color keeping the product freshness for a longer time. All of this owing to the stable quality.
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History
