combine products to fill min 90% of a '20 FCL

KAMA LIPID POWDER

1 or 7kg cups

makes it possible to bake healthier laminated pastry: by adding functional fibers as fat replacers, we significantly lower the fat content in your product, without impacting your production process.

  • Functional fibers replace a part of the fat, resulting in a baked product with a reduced fat content and an excellent taste

PHYSICAL AND CHEMICAL PROPERTIES

 

Min

Max

Typical

Unit

Method

Total solids

99.6

100

 

w%w (20°C)

BSCH011

Colour

 

22.5

 

icumsa 420 nm

BSCH023

Particle size

2.0

4.0

D square

mm

BSCH103

Size Guide
size
x x y x z