Emulsify fats and oils that exhibit a high texture maintenance function by the synergistic effect of emulsifiers and enzymes.

Aug 13, 2022
Japanese Baking Industry Exibition - BG StreetJapan's one and only online exhibition specializing in Japanese bread and pastry industries.
Item Details [ < oil]
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EXIBITOR OF THIS ITEM:MIYOSHI OIL & FAT CO.,LTD.
Pearl Inn Plus (ID=27)
Emulsify fats and oils that exhibit a high texture maintenance function by the synergistic effect of emulsifiers and enzymes.
[Features]
â By the synergistic effect of the emulsifier and enzyme blendedï it maintains the textureï and when used in baked sweetsï softness and moistness last for a long timeï and it suppresses fragility and roughness due to agingï and maintains a smooth texture.

â Because of the fluidityï it is easy to measure and workability is good.

â Because it is difficult to break bubbles in the fabricï it can be used in various manufacturing methods.


Storage method: Direct sunlight Avoid moisture and store at 20?°C or less
Best before date: 150 days after manufacture (unopened)
Packing form: 10kg bag in-box
tit/hin/des/


Boulansserie Inc. Tsuruya Bldg. 303, 6-26-15, Matsubara, Setagaya-ku, Tokyo 156-0043
TEL.03-5355-5026 FAX.03-5355-5029 Official Site http://www.blsnet.co.jp/