PD BAKE SERIES*

Bread Improver

For Breads

• Improves loaf volume
• Improves crumb softness & water absorption
• Improves crust color & enhances nutritive value of bread
• Strengthens the gluten structure
• Reduce the rate of crumb firming/bread staling
• Speed up dough maturing & Increases the bread yield

PD BAKE PAV

Pav Improver

For Buns such as Pav

• Improve crumb structure & texture of the loaf
• Improve crust color & enhance nutritive value of bun
• Increase water absorption & volume
• Strengthen, flour by forming bonds between amino acids
  of flour proteins
• Strengthens the gluten structure
• Speeds up dough maturing

BAKING POWDER

Baking Powder(Double Action)

For Breads, Cake & Biscuits

• It has a dual action on the dough
• It gives the assured results very quickly
• It increases the volume of the baked goods
• It prolongs the Shelf Life

BAKING POWDER SA

Baking Powder(Single Action)

For Breads, Cake & Biscuits

• It gives the assured results very quickly
• It increases the volume of the baked goods
• It prolongs the Shelf Life

EGGLESS CAKE PREMIX

Vanilla / Chocolate

For Cakes

• Egg Free
• Provides high volume
• Long shelf-life
• Improves softness and crumb structure

PD BAKE BUN

Bun Improver

For Bun

• Improve crumb structure & texture of the loaf
• Increases volume of Bun
• Improve crust color & enhance nutritive value of bun
• Increase water absorption
• Strengthen, flour by forming bonds between amino acids
  of flour proteins
• Strengthens the gluten structure
• Speeds up dough maturation

CAKE PRESERVATIVE

Preservative

For Cakes

• It acts as highly effective inhibitor against microorganism
  that can attack foods
• It increases the shelf-life of the cake
• Maintains freshness
• It is very effective over a wide range of pH

GLUTEN REPLACER

Bakery Improver

For Breads

• Used for gluten free breads
• Greater dough mixing tolerance
• Less tendency of dough to collapse during manufacturing
  machine handling
• Increased volume
• Replacement of vital wheat gluten

PUFF/ KHARI IMPROVER

Puff / Khari Improver

For Puff / Khari

• Relaxes the dough making it extensible
• Improves machinability and handling tolerance
• Enhances the sheeting property
• Increases interfacial area with much reduced energy input.
• Reduces the consumption of fats and oils
• Enhances natural flavors

PD BAKE RUSK

Rusk Improver

For Rusk

• Excellent tolerance to very high sugar
• Better and uniform crumb texture
• Improves rusk volume and crispiness
• Gives a golden brown colour

PDZYME CAKE

Enzyme mix for Cake

For Cakes

• Enhances natural flavors
• Minimizes the usage of egg
• Improved softness & crumb structure
• Works, Synergistically with emulsifiers but
  also capable of working in emulsifiers free recipes

FOS-MAC

MACP(Monoacid Calcium Phosphate)/
MCP (Mono Calcium Phosphate)

For Breads, Cake & Biscuits

• It increases the volume of the baked goods
• It prolongs the Shelf Life
• It gives the assured results very quickly
• Leavening Agent