Bakery Solutions
Bread & Roll Pastry
Products
- GLOMUL DS 8020
- GLOMUL MGD 95
- GLOMUL SSL 208
- GLOMUL SSL 302
- GLOMUL MGD 932-NH
- DATEM 80
Primary Applications
- White pan breads
- Sweet buns
- Burger buns
- Doughnuts
- Frozen dough pastries
- Steam products
- Flat breads
- Danish & sweet doughs
Key Benefits
- Dough conditioner & strengthening
- Shock tolerance
- Volume and crumb texture control
- Fine crumb structure
- Water dispersible
- Shortening replacement
- Increase dough viscosity &
Cake
Products
- GLORISE 5410
- GLOMUL MGD 95
- GLOMUL SSL 208
- GLOMUL PS 60
- GLOMUL 2209
Primary Applications
- Sponge cakes
- Pound cakes
- Chiffon cakes
- Cup cakes
- Muffins
- Layer cakes
- Moist cakes
- High fat cakes
Key Benefits
- Improved softness and tenderness
- Improved batter aeration
- Improves air incorporation
- Optimal fat-air interface emulsifier
- Uniform gas cell size structure
- Increased volume
- Improved crumb structure
Cake Premix
Products
- GLORISE 2213
- GLOMUL MGD 95
- GLOMUL PGE 507
- GLOMUL PGMS 95
- GLOMUL SSL 302
- GLOMUL SSL 208
Primary Applications
- Eggless cakes
- Vegan cakes
- Low fat cakes
Key Benefits
- Provides emulsion stability
- A stable α-crystal form for proper aeration of a cake batter
- Improved crumb structure
- Increased volume
- Uniform gas cell size structure
- Using oils in cakes instead of more saturated fats are much better
Biscuits Cookies Crackers
Products
- GLOMUL DS6040
- GLOMUL SSL 208
- GLOMUL SSL 302
Primary Applications
- Cookies
- Soft cookies
- Crackers
- Wafer
Key Benefits
- Improve distribution of fat in the dough, dough handling & product homogeneity
- Reduced dough viscosity
- Increased spread
- Fat replacement
Cereals Snacks
Products
- GLOMUL MGD 95
- GLORINA POP CORN OIL 7032 (Oil System)
Primary Applications
- Extruded & pellet snacks
- Popcorn
- Potato chips & crisps
- Pretzels
Key Benefits
- Reduce stickiness, clumping & energy in extrusion process
- Easier processing
Lubrication & Release Agents
Products
- GLOCOAT 5025
- GLOCOAT 95L
- GLOCOAT 90 M
- GLOCOAT 90
- GLOCOAT 6020
- GLOCOAT WO20
Primary Applications
- Confectionary moulds
- Bread/ cake pans
- Cutting and forming devices
- Slicers and aluminium stamping
- Compressed tablets and pastilles
- Tin greasing emulsions
- Jellies
- Sugar Confectioneries
Key Benefits
- Ant-sticking (likely a typo, assuming it refers to anti-sticking)
- Improved release properties
- Reduce the carbon residues
- Improved the emulsion stability