Additives and ingredients
food
CRUSTASAN SFT®
Chemical yeast in which the acidifying agent is tartaric acid. Gasifying effect of comparable characteristics to Crustasan.
CRUSTASAN SFC®
Chemical yeast in which the acidifying agent is anhydrous citric acid. Behavior similar to Crustasan.
CRUSTASAN LN®
Chemical yeast for doughs requiring a slower gassing reaction over time. Ideal for industries that handle previously prepared doughs for a long time and need the sponge effect not to be limited to the moments immediately after mixing the ingredients.
CRUSTASAN RD®
Chemical yeast or fast gasifying yeast for technological processes requiring gasification in a short time after kneading. Use in the manufacture of Valencian muffins.
CRUSTASAN FR®
Double-acting chemical yeast, with a first gasification after kneading and a subsequent rising. Used in the manufacture of Aragonese muffins.
ADIFOS 451® ADIFOS 451
Additive for injection brines. Excellent solubility in water. Use in hams and all types of injected products.
ADIFOS 531®
Mixture of food phosphates recommended for the production of cured sausages. The components included in the formulation and their pH have a positive influence on the correct fermentation and binding of cured sausages.