Product application for baked goods

1. Your Application

Baguette, Bread, Rolls, Donuts, Panettone, Toast

Bread improvers for yeast raised baked goods improve the manufacture (machinability, tolerance and handling) and guaranty the desired end- product properties such as volume, crumb structure and strength, shelf-life...

For these bread improvers Cognis supplies:
Emulsifiers: DATEM (Lametop); monoglycerides (Nutrisoft, Lamemul); SSL and CSL (Prefera)
Enzymes: Nutrilife

Cakes, Sponge Cakes, Waffles
With Cognis Spongolit range of aerating systems, all types of cakes can be reliably produced with consistent quality by the all-in method. Monoglycerides of the Nutrisoft or Lamemul range modify the crumb structure and improve the shelf-life. Cegepal fat powders are ideal to be blended into premixes for cakes and waffles.

Cookies and Crackers
Nutrilife special enzymes replace bisulfite in ensuring shape stability (avoid shrinkage), oven spring and texture. Monoglycerides of the Nutrisoft or Lamemul range add tenderness and softness to cookies.

Cake Fillings, Cake Creams
Lamequick whipping bases ensure light and stable decorating and filling creams for cakes and tarts.

Cereal Bars
Emulsifiers improve the texture.

Release and Cutting Oils
The special oils Delios and Servil P are used in high-quality release and cutting oils. These oils improve the release performance while reducing resinification.

2. Our Products

Emulsifiers – DATEMS
Lametop and Lamegin DW are the Cognis brand names for DATEMs, ( Mono- and diacetyltartaric acid esters of mono- and diglycerides). DATEMs have a long tradition of use in the production of yeast raised baked goods.

The Lametop range is the latest outcome of years of development for improved performance and convenience in application, to the benefit of our customers.

Our DATEMs are derived from vegetable fats. They can be offered with different carrier systems, according to the customer's preference for calcium carbonate, tricalcium phosphate, silicates or flour. Furthermore high storage-temperature tolerant DATEMs are available such as our Lamegin DW 9000 for your handling convenience and reduced storage costs. Even 2 top quality kosher DATEMs (Lametop S 80 and Lametop P 65) approved by Circle K are within this extensive range.

Enzymes
Cognis enzymes for baking are offered under the brand name of Nutrilife. They are obtained by precisely managed and controlled fermentation processes using pure fungal or bacterial cultures.

Pentosanases are the most important tools to influence dough properties, increase final product volume, influence crumb structure and in some cases retard staling. We offer a variety of pentosanases for all applications, GMO or non-GMO at extremely competitive prices. Alpha amylases are the obvious complements with different activities.

The Cognis Nutrilife range also includes anti staling enzymes (Nutrilife AS 10 / AS 15 / AS 20), rye bread enzymes (Nutrilife R and Nutrilife RMB), cracker enzymes (Nutrilife TC-10), and many others for special applications like for example with frozen dough technology.

Cake Emulsifiers
The brand name of our extensive range of aerating emulsifiers is Spongolit. These products can be used for the manufacture of all kinds of cakes from whipped batters. When using Spongolit, all components may be added at the same time and whipped together (all-in method). Whether used in small bakeries or for large scale cake manufacturing, Spongolit guarantees a maximum of consistent production quality. Spongolit aerating emulsifiers are available in both paste and powder form for:

• High aeration of batter
• Excellent stability of batter
• Good volume of cake
• Tender crumb structure
• Uniform texture and anti-staling in fat-containing and fat-free cakes

With one of our latest developments, Spongolit 530, we have a very universally applicable and cost-effective product in our range, which combines good batter density, volume and stable and elastic crumb at a fantastic price. Also a kosher version of Spongolit (circle K) is available: Spongolit 400 CK.

Others
Apart from these major groups we offer of course the more standard products such as our fine sprayed saturated 90 % mono- and diglycerides (Lamemul K 2000 K) and unsaturated such as our top quality softmono Nutrisoft 55 that even disperses nicely in cold water. Sodium Stearoyl-2-lactylates (Prefera SSL 6000), Calcium Stearoyl-2-lactylates (Prefera CSL 6000), CITREMs (Lamegin ZE), Polyglycerol Esters (Polymuls 4 G), Propylene Glycol Esters (Propymuls SP), Sorbitan Esters, Polysorbates (Lamesorb) and fat powders (Cegepal) to complete the range of our Ingredients for Baked Goods.