PURASAL S
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PURASAL sodium lactate is added to reduce the ropiness in (bread) dough and moist over an extended shelf life. Purasal S is the sodium salt of L(+) lactic acid.
Bakery PURAC FCC
PURAC FCC offers the bakery to extend shelf life, regulate/standardize pH, and improve taste in the final product like in sour dough products. PURAC FCC is the natural L-Lactic acid, which is produced by fermentation from carbohydrates. PURAC FCC is a liquid and available in different concentrations.
PuraQ Verdad RV75
PuraQ Verdad RV75 is a natural solution to control mold in bread products. PuraQ Verdad RV75 is a natural ferment derived from selected food cultures, containing multiple metabolites such as organic acids, peptides and residual sugars. PuraQ Verdad RV75 is a liquid and can be labeled as 'cultured sugar'.
Purac was founded in 1931 and is a part of CSM, a global player in bakery supplies and food ingredients. We are active in a variety of markets, with a focus on natural food ingredients, biobased chemicals and biobased monomers for PLA.
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