Our Lamemul® products are emulsifiers suitable for a broad range of applications. They create a fine structure and elastic texture as well as crumb softness in yeast-raised baked goods. They also increase creaminess in systems containing fat such as desserts and ice cream and stabilize emulsions effectively.
Consumers like their products to come with perfect textures: bread and rolls in a desirable shape, with a soft and elastic crumb structure and crispy crust. In addition products should have a long shelf life and stay as fresh as on their first day.
Our fine powdered Lamemul® solution reduces staling, creates a fine structure and elastic texture as well as crumb softness in yeast-raised baked goods. It increases creaminess in systems containing fat such as desserts and ice cream and stabilizes emulsion effectively.
With more than 150 years experience in the human nutrition industry we developed our premium range Lamemul® with several product grades to provide the right product to fit all customer needs:
Lamemul® K 2000 K is a high performance, fine powdered and fully saturated distilled monoglyceride. Our formulation improves crumb softness as well as the structure and texture of finished baked goods and effectively inhibits bread staling. Lamemul® K 2000 K is typically applied as part of an improver system comprised of other emulsifiers (e.g. the Lametop® range), enzymes (the Nutrilife® range), oxidizing agents and other components. Lamemul® K 3000 creates rich body and excellent mouthfeel in desserts and filling-cream applications as well as in artisan ice-cream. Due to its carrier system it is soluble, even when not heated, and thus can easily be added to instant powder mixes.
Lamemul® K 2001 S is an emulsifier for the production of cake gels to achieve high aeration performance. It is suitable for easy and fast preparation of instant cake gels. Lamemul® GP 84-6 is a well-balanced combination of selected emulsifiers for easy and fast preparation of cake gels with a long shelf life and high aeration performance.
All our Lamemul® products are suitable for a diverse range of applications, including yeast-raised baked goods, cakes and fine baked goods as well as water-in-oil emulsions, desserts, ice cream and margarine.
Disclaimer: The data contained in this publication are based on our current knowledge and experience. In view of the many factors that may affect processing and application of our product, these data do not relieve processors from carrying out their own investigations and tests; neither do these data imply any guarantee of certain properties, nor the suitability of the product for a specific purpose. Any descriptions, drawings, photographs, data, proportions, weights, etc. given herein may change without prior information and do not constitute the agreed contractual quality of the product. It is the responsibility of the recipient of our products to ensure that any proprietary rights and existing laws and legislations are observed.
|Lamemul® GP 84-6||Information & Certificates|
|Lamemul® K 2000 K||Information & Certificates|
|Lamemul® K 3000||Information & Certificates|