Satts

Food Chemicals

Solbake Emulsifier
TECHNICAL SPECIFICATIONS OF SOL Bake FROM SATTS

Specification Sheet
Colour Cream Colour
Solubility -->  
Alchohol Soluble
Solvent Ether Soluble
State Solid, Cream, & Flake
Taste & Odour Non-Taste
Acid Value 13.0 - 15.0
pH Value 5.0 - 6.0
Melting Range 48 - 52C
Specific Gravity at (30C) 0.886
Saponification Value 179 max
Heavy Metals 5 ppm max
Iodine Value 5 max
Fat Value 88 %
Fatty Acid Content (as Oliec Acid) 7.5 %
Viscocity (at 60C) 36.2 cps
Per Oxide Value Negligible
Arsenic Less than 0.5 ppm
 
Application

'SOL BAKE' Emulsifier is, a boon to the producers of superior quality of Cakes, Bread and Biscuits and alike Baked Foods. It has devices like long period preservation, ready dispensability, high potency, and retention of moisture and giving the product pleasing crust colour. For preparation of bread dough, and biscuits the cream is recommended equivalent to 1 % only of the flour weight, whereas, for biscuits it is 10 %. By using SOLBAKE you can reduce the Vanaspati Ghee by 10 % in each batch

Packing Cream in 25 Kgs PVC JarsSolid in 15 Kgs, corrugated boxes
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