Lecitem 2000

Lecitem 2000 is a more powerful general purpose improver in powdered form. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Applications

Food & Nutrition — Food

Bakery

Product Families

Food Ingredients — Texture & Consistency

Texturizers

Food Ingredients — Whole Foods, Extracts & Premixes

Food Premixes

Other characteristics

Brand: Lecitem
Functions: Texturizing Agent
Ingredient Name: Texturizing Mix
Labeling Claims: Vegan, Vegetarian
Vegan
Vegetarian
Markets: Food & Nutrition
Ingredient: Rapeseed Oil, Soy Flour, Wheat Flour, Calcium Carbonate
Intended Use: Lecitem 2000 builds on the foundation of Lecitem 1000.; Produces doughs with good stability, shock tolerance and volume.; Processes on the no-time dough method.; Versatile in application.; Flour optimisation.
Technology: Food Ingredients
Packaging Type: Bags
Usage Information: Bread 1% on flour weight Rolls
2% on flour weight
Food Intolerance Data: Regulation (EC) No. 1272/2008 CLP: Not Classified
Packaging Information: 15kg net in food grade polythene bag
Palletisation: 60
Shelf Life Storage: 270 days
Cool and dry conditions
Food Ingredients Features: Dough Improver
Improved Stability
Food Ingredients Functions: Texturizing Agent
Food and Nutrition Applications: Bread
Rolls

Technical data

Table 1 of 2

4 rows

Characteristic	Value	Unit
E. coli	max. 10	cfu/g
B. cereus	max. 100	cfu/g
C. perfringens	max. 10	cfu/g
Staphylococcus	max. 20	cfu/g

Table 2 of 2

8 rows

Characteristic	Value	Unit
Carbohydrate	37.85	g/100g
Carbohydrate (of which Sugars)	0.86	g/100g
Energy	385	kcal/100g
Fat	22.2	g/100g
Fat (of which Saturates)	19.29	g/100g
Fibre	3.02	g/100g
Protein	6.9	g/100g
Salt	0.01	g/100g