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  Emulite L-004 is an emulsifying system specially designed to replace fat in bakery products (bread, cookies or cakes). It maintains freshness of baked goods during their shelf life.

Ingredients: Propylene Glycol Monoesters, Mono&Diglycerides, Sodium Stearoyl Lactylate, Calcium Sulphate.

Instructions for use: Mix EMULITE L-004 with the flour and other dry ingredients.

Dosage: Use from 3.0-5.0% based on total fat weight

Packaging and presentation: 55 Lb (25 kg) Polyethylene bags
Polyethylene Open Fill Bag (OFB) with interior plastic bag

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Emulcreame EIE-102 is an emulsifying system created to provide soft, aerated and light texture to frostings or fat base fillings.

Ingredients: Mono&Diglycerides, Propylene Glycol Monoesters and Maltodextrine.

Instructions for use: Add EMULCREAME EIE-102 into the vegetable shortening.

Dosage: Use from 1.0-3.0% based on total vegetable shortening weight.

Packaging and presentation: 55 Lb (25 kg) Polyethylene bags
Polyethylene Open Fill Bag (OFB) with interior plastic bag

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Prevents the growth of microorganisms in flour tortillas, increasing the shelf life of the tortillas for at least 30 days without changing the flavor and aroma of the product.

Ingredients: Calcium propionate, potassium sorbate, fumaric acid.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: A pound of “Preservative TT plus” per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Prevents the growth of microorganisms in tortillas, increasing the shelf life of the flour tortillas for at least 30 days without changing the flavor and aroma of the product. Contains, baking powder, preservatives and improvers for dough.

Ingredients: Calcium propionate, Sodium bicarbonate, calcium sulfate, sodium Aluminium Sulphate, fumaric acid, potassium sorbate, monocalcium Phosphate Monohydrate, monoglycerides and diglycerides , carboxymethyl celluloseand L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: A pound of “Improver TM30 PLUS” per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Keeps elasticity and softness of the tortilla in its storage. Contains, baking powder and improvers for dough.

Ingredients: Sodium bicarbonate, calcium sulfate, sodium Aluminium Sulphate, monocalcium Phosphate Monohydrate, monoglycerides and diglycerides , guar gum and L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: 0.50 pounds of “Texturizer TT” per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Prevents the growth of microorganisms in tortillas, increasing the shelf life of the flour tortillas for at least 20 days without changing the flavor and aroma of the product. Contains, baking powder, preservatives and improvers for dough.

Ingredients: Sulfate calcium, Salt, Sodium bicarbonate, sorbic acid, sodium Aluminium Sulphate , fumaric acid, calcium propionate, monocalcium Phosphate Monohydrate. monoglycerides and diglycerides ,sodium stearoyl lactylate, and guard gum and L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: 2.50 pounds of “Mix Flour tortilla GS20 ” per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum

  Prevents the growth of microorganisms in tortillas, increasing the shelf life of the flour tortillas for at least 20 days without changing the flavor and aroma of the product. Contains, baking powder, preservatives, butter flavor and improvers for dough.

Ingredients: Sulfate calcim, Salt, Sodium bicarbonate, sorbic acid, sodium Aluminium Sulphate , fumaric acid, calcium propionate, monocalcium Phosphate monohydrate. monoglycerides and diglycerides ,sodium stearoyl lactylate, and guard gum, artificial flavor of butter and L cystein.

Instructions for use: Mix at least one minute with the wheat flour; then add the vegetable fat or animal fat,then add water and mix until you see the kneaded dough.

Dosage: 2.50 pounds of “Mix Flour tortilla GS10″ per 50 pounds of wheat flour.

Packaging and presentation: 55.07 Lbs/25 Kg

Palletizing of export cargo: 48” X 40” pallets
Bags per layer: 5 maximum
Layers per pallet: 10 maximum