Improved Shelf Life And Stability With SSL100% in Your Snack Bars And Granolas

SSL in bread are numerous, making it a crucial ingredient for bakers and food manufacturers. It improves dough quality, extends shelf life, increases volume, replaces fat and enhances taste and texture. Incorporating SSL into your bread formulation is a positive step towards producing high-quality bread.

Improves Taste and Texture: With improved dough quality, extended shelf life and increased volume, SSL helps to enhance the taste and texture of the bread, offering an exceptional eating experience for end-users.

Gluten-Free Option: Sodium Stearoyl Lactylate 100% is also available in a gluten-free variation, making it an excellent choice for those with gluten sensitivities or allergies. It provides the same benefits as the regular version, without any negative side effects.

Versatile: Sodium Stearoyl Lactylate 100% can be used in a variety of bread formulations, including white, whole wheat, and multigrain loaves. This makes it an ideal option for bakers looking to enhance the texture and flavor of their breads.

1. Improves Dough Quality: SSL is an exceptional dough improver which enhances the dough's elasticity, making it easy to handle and mould. The ingredient helps increase dough strength, modifies the crumb structure and more importantly provides softness desired by consumers.

2. Extends Bread Shelf Life: With its robust antimicrobial features, SSL has the ability to control the growth of harmful bacteria and molds in bread. This helps to keep bread for longer periods of time without losing its flavor, texture and overall quality.

3. Enhances Bread Volume: SSL helps bread to rise higher and produce a more substantial loaf with a lighter and softer texture. This feature enables it to produce more bread from the same quantity of flour, which ultimately benefits the baker and consumer.

4. Replaces Fat in Recipes: SSL is an alternative to fat in bread, which makes it an essential ingredient in low-fat or reduced-fat bread recipes. By reducing fat, bakers can reduce production costs, and consumers enjoy healthier alternatives.

Packaging information
Net Weight each carton：25kg ;Gross Weight：26kg
Pack size：43*38*28cm
Without pallets
20GP:15.5mts 40GP:25mts
with pallets
Weight：18 cartons for 10 pallets; 24 cartons for 10
pallets
20GP:20 pallets，10.5mts
40GP:40 pallets，21mts