Bread Fat Emulsion

LIQUID FAT

• Emulsified vegetable fat recommended for fermented dough

• Potential Benefit :
  1. Increase volume of baked bread
  2. Prolongs bread freshness and softness
  3. High fat content in liquid fat unnecessary to use other bread fat


• Packaging: 20 KGS / DRUM
• Origin : Malaysia

MULTI PURPOSE FAT (MPF)

• Emulsified vegetable fat recommended for fermented dough

• Potential Benefit :
  1. Formulated emulsified vegetable fat for bread and buns
  2. Prolongs bread freshness and softness


• Packaging: 20 KGS / DRUN
• Origin : Malaysia

GK MARGERINE

• Margerine is any fat that is a solid at room temperature and standard usage for bakery industries

• Packaging: 20 KG / CARTON
• Origin : Malaysia

BUTTERRINA

• An edible vegetable oil with buttery flavour to replace butter in baking.

• Packaging: 20 KG / CARTON
  
• 5KG / DRUM
• Origin : Malaysia

CREAMY FAT

• Creamy fat is a specially formulated emulsified vegetable fat for bread and buns

• Potential Benefit :
  1. Increases volume of baked bread
  2. Prolongs bread freshness and softness
  3. High fat content in creamy fat unnecessary to use other bread fat.


• Packaging: 20 KGS / CARTON
• Origin : Malaysia

GK FAT IMPROVER SYSTEM (F.I.S)

• Shortening containing emulsifiers,sugar and enzymes.


• Function general purpose shortening for use in bread and yeasts goods where a higher fat content is preferred.


• Gives added volume,crumb softness and improves crumb texture.

• Potential Benefit :
  1. Improve bread and pau quality
  2. Improve crumb structures


• Packaging: 20 KGS / CARTON
• Origin : Malaysia

SHORTENING

• Shortening is any fat that is a solid at room temperature and standard usage for bakery industries

• Packaging: 20 KG / CARTON
• Origin : Malaysia