Introducing Lasenor BK: Innovative Emulsifiers for Bakery Excellence
Lasenor releases Lasenor BK, a new range of activated emulsifiers in powder form, that provides significant advantages in the production process and final characteristics of cakes and bakery products.
Lasenor has unveiled its latest innovation, Lasenor BK, a pioneering series of activated emulsifiers in powder form, designed to enhance the production and quality of cakes and various bakery products.
Illustrated above, Lasenor BK exemplifies cutting-edge technology in food emulsifiers. The range offers substantive improvements in both the processing and final textures of baked goods.
Key Advantages of Lasenor BK
- Process Efficiency: Lasenor BK accelerates the bakery production process, streamlining operations and reducing time to market.
- Improved Product Quality: The emulsifiers significantly enhance the structural integrity and mouthfeel of bakery products, delivering superior quality.
- Powder Form: As a powdered ingredient, it offers ease of handling and precise dosing, minimizing waste and ensuring consistency.
For further details on Lasenor BK and other emerging innovations in food emulsifiers, visit our partner site at Lasenor. Additionally, stay updated with the latest industry developments by connecting with us on LinkedIn.
Explore more about our offerings by contacting us through our website Keyser & Mackay. Our team is eager to assist you in discovering how Lasenor BK can enhance your bakery products.
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• Tailored Solutions: Materials matched precisely to your performance and compliance needs.
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• Trusted Quality: Strictly vetted raw materials from leading suppliers.