Features
Anticrystallizing, moisturizing, texturizing and emulsifier. Prevents evaporation of liquids. Maintains juiciness in cakes and fermented doughs. Does not produce temperature browning
PAC: 133%
POD: 42%
Solids: 70%
67º Brix
Comes in liquid paste form, similar to a dense syrup in texture.
Applications
Ganache, truffles, dips or spread pastes; at a dosage rate of 30-150 gr/Kg, it acts as a stabiliser and provides moisture.
Curiosities
E-420ii
In its liquid format, it provides added moisture, but more viscosity than other solutions such as glycerin. It has been designed to facilitate the use in a pastry shop and restaurant work processes, being more practical and easy to handle.
Dosage
Q/S
