Pasticceria e panetteria

Aximul F233 is a vegetable-derived grade glycerol monooleate; that acts as an emulsifier and anti-foaming agent. It is also Halal and Kosher certified. Aximul F233 offers the great benefits and features of no taste, free-flowing ivory beads, emulsion and can be used as an extrusion aid. Aximul F233 is highly capable of being used in the production of whipped toppings: Promotes protein desorption and fat crystal formation enabling whipped topping to aerate with a stabilised structure, sugar industry: Antifoam/defoaming, powdered milk: Antifoam/defoaming, cakes: Texture refinement.

Aximul F232 is a vegetable-based mono and diglyceride ester of edible fatty acids. This product supports the production of RSPO: Certified sustainable palm oil and is sourced via the Mass Balance supply chain model. Aximul F232 offers the great benefits and features of no taste, free-flowing ivory beads, emulsion and can be used as an extrusion aid. Aximul F232 can be used in the production of ice cream, margarine, antistaling in baked goods, aerations in cakes, crystal modification in peanut butter, lubricant- pasta, extrusion and coffee whiteners.

Aximul F230 is an emulsifier and anti-sticking agent developed by our in-house production plant in Australia, made from a self-emulsifying vegetable-based mono and diglyceride ester of edible fatty acids. Aximul F230 offers a range of functions in food and beverage applications, like; improving consistency, reducing the separation of oils, creating creamy texture, reducing stickiness, promoting even fat distribution & Reduce staling and hardening of bakery products.

Aximul F236 is a vegetable-based Sodium Oleyl Lactylate with an RSPO certified sustainable palm oil via a mass balance supply chain model. Aximul F236 is the ionic emulsifier, which offers the great benefits of Dough strengthening, Crumb softening and structure development, Anti-staling & Softener. Aximul F236 is highly capable of being used in the application of baked goods, yeast-raised doughs, icing, cream fillings and pudding production.