BLENDOPLUS (SSL)

Specifications
Description

Dough conditioner
The chemical definition of Blendoplus is Sodium Stearoyl-2-lactylate, otherwise known as SSL, which, in bakery terminology, is a emulsifier

SSL has been found to be particularly active as a dough conditioner, volume booster and anti-staling agent when used by itself, or in conjunction with fat, in yeast raised goods

SSL can also be used as an emulsifier or aerating agent in certain food systems

Conforms to both the Muslim and Jewish authority food standards

Application:

Due to its multifunctional behaviour, Blendoplus is used in a wide range of products:

Food
Yeast baked products, cakes and related products, shortening and bakery compounds, topping powder and coffee whiteners, dairy and ice-cream products, mashed potatoes, pasta and related products

Non-Foods
Cosmetics, Paints

Suggested additions to flour weight, accepted range 0,2% to 0,5%

Packaging:
20kg nett in double-walled carton lined with a heavy duty plastic liner to prevent absorbtion of moisture
Shelf Life:
Minimum 6 months when stored cool (max 20C) and dry in unopened packaging
Lipid Source:
Edible vegetable fat
Chemical Analysis:
Acid value (flakes):
50-80
Ph (flakes):
5,7-7,0
Ester value:
140-190
Colour:
White
State:
Beads
Melting point:
+/- 45C
Particle size 150um
50% min
Notes:

Conforms with both Jewish and Muslim authority food standards and contains no animal fat, milk solids or milk derivatives

Non-toxic - harmful to eyes due to acid content, washable on any other body part