Avoid Markers Sedimentation
How to avoid markers sedimentation without reducing productivity or without using enzymes? Pretaline® is THE solution !
Avoid Markers Sedimentation – How?
Pretaline® prevents markers from sedimenting.
Your product hence looks more appealing, and it optimizes your formulation costs.
In Bakery and Gluten free Bakery applications, Pretaline® thickens dough, reducing cold storage, and ensuring a much simplified dosing stage.
In Gluten free bakery cookies, Pretaline® enables to obtain biscuits with a regular shape.
For sauces and salad dressings with no cooking step, Pretaline® is the clean label solution to texturize.
Usual incorporation rate : 1.8 to 3.5%