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Zeelandia frequently monitors market trends and health issues and with growing concerns in the market place about hydrogenated fats, we have taken the step of removing HVO’s from two more of our products; Exakt Ciabatta and Zedomals Liquid.
Exakt Ciabatta concentrate, for the production of Italian style bread, still provides all of its quality features as before: excellent taste, distinctive traditional flavour, open and light texture and a crispy crust. In adding to the versatility of the product, additions such as olives and sun dried tomatoes can easily be added.
Zedamols Liquid, our enzyme based functional product is used to enhance the qualities of baked fermented products, including adding moisture and softness. Zedamols Liquid is used in conjunction with usual bread improvers and will produce soft and elastic doughs, with good handling characteristics.
Dominic D. Ranger, National Sales and Marketing Manager, explains Zeelandia’s approach “Here at Zeelandia we are constantly striving to improve our products and meet with customer demands. Our continued efforts to remove hydrogenated fats show our dedication and commitment to our loyal and extensive client base.”
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