Milk protein specialities
BAKERY
NUTRITION
DAIRY
BEVERAGE
INFANT
MEAT
Milk protein specialities
Application: BAKERY
Our milk protein compounds can be used in pastry products. They consist of variously processed milk proteins and offer a standardized and consistent functionality.
Characteristics and benefits:
- Enhances browning of pastries
- High convenience factor
- Egg replacer (partial or complete)
- Protein enrichment
- Easy storage and handling
- Religious aspects / specific diets
- Improved look through an even and shiny glaze and browning
- Microbiological benefits
Milk protein specialities
| Shelf life | Origin | Characteristics / Application |
Certification kosher halal |
||
|---|---|---|---|---|---|
| Burolac® SM | 18 M | GER | egg replacer for bakery products | ✗ | ✓ |
| Burolac® Glaze 001 | 24 M | GER | glazing agent for industrial production, clean label declaration | ✓ | ✓ |
| Meggle Mulin® | 24 M | GER | glazing agent for industrial production | ✓ | ✗ |
| Vinplus® | 36 M | GER | clarification of liquids, f.e. wine, juices | ✗ | ✗ |
Any more questions?
Give us a call or send a message