Milk protein specialities


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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® SM 801 | 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 | ✓ | ✓ |
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