Lipopan Xtra is a new member of the dough strengthening Lipopan family. It offers cost saving by replacing emulsifiers, especially in straight dough and Chorleywood baking procedures.

At a much lower cost compared to emulsifiers, Lipopan Xtra provides good stability, improved loaf volume and a fine, white crumb appearance.

 

Further benefits of using Lipopan Xtra:

• Good stability in aqueous bread improvers (pH 5.5, 25ºC)
• Good performance despite most variation in flour quality
• Overdose tolerance
• Higher butter tolerance (in many cases up to 5% butter fat is acceptable)