Lametop 300 SG
Lametop 300 SG is a high-performance emulsifier system designed to deliver consistent aeration, stability, and texture in bakery and confectionery applications. With RSPO certification (9-0634-14-000-00), it supports sustainable sourcing while enhancing product quality and processing efficiency.
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Category
BakeryFunctional FoodSectors
Food
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What is Lametop 300 SG
Lametop 300 SG is a versatile emulsifier blend formulated to optimise volume, crumb structure, and shelf life in a wide range of baked goods. Its functionality supports improved dough handling, uniform air incorporation, and enhanced stability during processing and storage. Suitable for industrial-scale production, it helps manufacturers achieve consistent results across batches while maintaining high product standards.
The product’s RSPO certification (9-0634-14-000-00) reflects its alignment with responsible sourcing practices, making it a strong choice for brands looking to meet sustainability targets without compromising performance. Lametop 300 SG integrates easily into existing production processes and can contribute to improved efficiency, reduced waste, and superior finished product quality.
- Bakery
- Emulsifier
- Sustainable
- Cake Improver
- Texture Enhancement
- Industrial Baking
- Shelf Life Stability
- RSPO Certified
- Aeration
Applications & Functionalities
Lametop 300 SG is designed to enhance aeration, emulsification, and structural stability in bakery formulations. It supports increased volume and a fine, even crumb structure, helping deliver a soft and appealing texture in finished goods. The product also improves batter and dough consistency, making it easier to process at scale and reducing variability during production. In addition, it contributes to extended freshness by helping retain moisture and delaying staling. Its balanced emulsification properties allow for better fat dispersion, improving overall product quality. Lametop 300 SG is suitable for a variety of baking conditions and is particularly effective in applications where consistent performance and visual appeal are critical.
Lametop 300 SG is designed to enhance aeration, emulsification, and structural stability in bakery formulations. It supports increased volume and a fine, even crumb structure, helping deliver a soft and appealing texture in finished goods. The product also improves batter and dough consistency, making it easier to process at scale and reducing variability during production. In addition, it contributes to extended freshness by helping retain moisture and delaying staling. Its balanced emulsification properties allow for better fat dispersion, improving overall product quality. Lametop 300 SG is suitable for a variety of baking conditions and is particularly effective in applications where consistent performance and visual appeal are critical.
Common applications include:
- Cakes
- sponge cakes
- muffins
- Swiss rolls
- whipped batters
- bakery premixes.
Related Ingredients
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