baking > speciality products

BISCUNA

An emulsifier blend for production of biscuits, cookies and crackers, it eliminates the use of Soy Lecithin and optimizes the fat consumption in recipe; enhancing the overall quality of the products.

Biscuna is the best ingredient in present day situation because –

  • It is easy to handle, store and use, since it is in powder form, ensuring that your production floor remains clean
  • It replaces expensive ingredients like Lecithin and Fat in your recipe
  • It is easily available and locally manufactured, so you need not have huge inventories
  • Saves valuable foreign exchange since it’s a local purchase for you
  • It reduces your logistic hassles as you buy what you use on a weekly/monthly basis
  • It imparts better functionality to your biscuits without having an impact on the taste and flavour profile

MESONA

A blend of emulsifiers and enzymes to be used for all kinds of pastry products like pies and sausage rolls. It prevents cracking of product during freezing and baking, enhances the mouth feel of baked products and also optimizes the fat consumption in recipe.

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