 Pentaor
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Art of
Food
Technology
PentaCake
6000 - Technical Information
Description:
Off-white powder.
Smell: no
typical smell.
Flavor: acidic,
bitter, salty.
Application:
Multifunctional
industrial admixture for the production of long-life battercakes and muffins.
Recommended
concentration: 3.0% of the total batter.
Ingredients:
| Name |
EEC
code |
CAS
Registry |
FDA
CFR code |
| disodium diphosphate |
E450i |
007558-79-4 |
182.1778 |
| sodium hydrogen
carbonate |
E500ii |
000144-55-8 |
184.1736 |
| citric acid |
E330 |
000077-92-9 |
184.1033 |
| mono- and
diacetyl tartaric acid esters of mono- and diglycerides |
E472e |
977051-29-8 |
184.1101 |
| xanthan gum |
E415 |
011138-66-2 |
172.695 |
| guar gum |
E412 |
009000-30-0 |
184.1339 |
| polyoxyethylene
sorbitan monostearate |
E435 |
009005-67-8 |
172.836 |
| hydrogenated
palm oil |
|
|
|
| tricalcium
phosphate |
E341iii |
007758-87-4 |
182.1217 |
Remarks:
-
Phosphates content:
less than 30% (as P2O5).
-
Polyoxyethylene
sorbitan monostearate E435 content: less than 5%.
-
The mono- and
diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E472e may contain silicone dioxide E551 and calcium carbonate E170 for
anticaking.
-
Any recipe, advice
or technological assistance related to the implementation of the PentaCake
is given by Pentaor as a gratuitous general advice for further trials to
be done by the bakery. There is no guarantee to the shelf life period
of the final cakes. It is the responsibility of the bakery to ensure
the conformity of the products to the laws, regulations and patents in
force in the countries where they may be implemented.
Shelf life:
At least 12
months in closed original package, while stored in dry, cool and light-protected
conditions.
Packing:
25 Kg cartons
with inner polyethylene bags.
PentaCake
SP 6500 - Technical Information
Description:
White powder.
Smell: no
typical smell.
Flavor: acidic,
salty.
Application:
Industrial
admixture for the production of sponge cakes, Swiss Rolls, layer cakes
and similar products. Recommended concentration in the final batter:
2%.
Ingredients:
| Name |
EEC
code |
CAS
Registry |
FDA
CFR code |
| disodium diphosphate |
E450i |
007558-79-4 |
182.1778 |
| sodium hydrogen
carbonate |
E500ii |
000144-55-8 |
184.1736 |
| Mono- and
diglycerides of fatty acids |
E471 |
31566-31-1 |
184.1324 |
| citric acid |
E330 |
000077-92-9 |
184.1033 |
| xanthan gum |
E415 |
011138-66-2 |
172.695 |
| mono- and
diacetyl tartaric acid esters of mono- and diglycerides |
E472e |
977051-29-8 |
184.1101 |
| hydrogenated
palm oil |
|
|
|
| tricalcium
phosphate |
E341iii |
007758-87-4 |
182.1217 |
Remarks:
-
Maximum total
amount of phosphates in the PentaCake SP, expressed as P2O5: Less than
45% (less than 1% in the final cake).
-
Any recipe, advice
or technological assistance related to the implementation of the PentaCake
is given by Pentaor as a gratuitous general advice for further trials to
be done by the bakery. There is no guarantee to the shelf life period
of the final cakes. It is the responsibility of the bakery to ensure
the conformity of the products to the laws, regulations and patents in
force in the countries where they may be implemented.
Shelf life:
At least 12
months in closed original package, while stored in dry, cool and light-protected
conditions.
Packing:
25 Kg cartons
with inner polyethylene bags.
|
