Products lines

Integrated solutions for baking applications

[ INTEGRATED SYSTEMS ]

Vallens' integrated systems were especially developed to optimize and improve the quality of bread, pasta, cakes and industrial flours. The product line is composed of emulsifiers, stabilizers, impovers, phosphates, enzymes and oxidants.


[ BREAD SYSTEMS ]

  • BAKE P

    Vallens' bread systems are composed of a balanced combination of emulsifiers, enzymes, and/or oxidants, specific for each application: Rolls of short and long fermentation, frozen rolls, wholegrain breads, hamburger and hot dog buns.

  • [ back top ]


[ AERATING AGENT ]

  • EM 2070

    The aerating agent EM 2070 consists of an aerating emulsifier, which is dosed according to the desired application.

  • [ back top ]


[ LEAVENING AGENTS ]

  • FQ 280

    Systems composed of sodium bicarbonate and phosphates, combined to provide the desired intensity and speed of leavening.

  • [ back top ]


[ FRESH PASTA ]

  • MF

    System to delay enzymatic browning in fresh pasta.

  • [ back top ]


[ BURGUER BUN IMPROVER ]

  • BURGUER BUN IMPROVER

    Make burger buns with greater volume and softer for a longer period. It allows partial or total removal of eggs from the bun recipe.

  • [ back top ]


[ CAKE SYSTEMS ]

  • CAKES and EF

    Our cake systems are a combination of emulsifiers, baking powders and/or texturing agents, which are adjustable according to the desired characteristics for the final product.

  • [ back top ]


[ SYSTEMS FOR PANETTONES ]

  • SYSTEMS FOR PANETTONES

    This practical system allows the production of Panettones with remarkable texture, softness and moisture, even with short fermentation processes. Its balanced formula requires the addition of few ingredients. Customize with fruit (or chocolate) of your choice.

  • [ back top ]


[ FLOUR TREATMENT ]

  • BAKE

    Combination of enzymes and/or oxidants for flour treatment, according to its desired application.

  • [ back top ]