SOTTEX® FD

SOTTEX®-FD is important because of its high nutritional and biological value, as well as its functional properties. It represents an excellent emulsifier and stabilizer. Moreover, the product has an excellent water-absorption capacity and functions as a binding agent, with high dispersibility, fat adsorption, protein formation, structure intensification, also having antioxidant properties.

Product uses
Bakery: Sottex FD is used in various sorts of bread in a ratio of 3-10% of the overall quantity of the mixture. Sottex FD serves as a correction factor for the desired protein level.
Pastry:Sottex FD is used in producing hard biscuits in a ratio of 10% of the wheat flour content. Sottex FD has beneficial effects on the quality of pastry products, enhancing their nutritional value, and its use increases economic efficiency.
Pasta: Sottex FD is used in order to improve the nutritional and biological value of pasta, in a ratio of 10% of the wheat flour content. Sottex FD reduces sticking and extensibility, increases water absorption capacity, and enhances the processing properties of the dough. Pasta prepared with Sottex FD may be easily cooked without sticking and have a pleasant taste and odour.
In producing frozen dough, a suggestion is to use Sottex FD (2,5-3% content of the wheat flour) in order to reduce the tear surface of the layer.

SOTTEX® FGT

SOTTEX® -FGT preserves the natural balance between the high protein content, the oil of the soy beans, lecithin, minerals, and a high content of soluble vitamins.

Applications:
Bakery-pastry: SOTTEX-FGT is used as an additive for enhancing the nutritional value and quality (particularly as regards the crust), and to maintain freshness of bread and other bakery products for a longer period of time. It can be used in a ratio of 15-20% of the wheat flour content, depending on the pursued effects and the subsequent uses of the product (protein-rich bread, bread for diabetics, etc.). If higher quantities of SOTTEX-FGT are used, it is recommended to add gluten to the flour (5-10%).
SOTTEX – FGT is used as an additive in a ratio of up to 10% of the wheat flour content, in order to improve the nutritional value and quality of the pastry products.
SOTTEX – FGT allows for the use of smaller quantities of eggs and fat, thus reducing the amount of cholesterol and increasing economic efficiency. Furthermore, SOTTEX –FGT improves sugar solubility and fat consistency, prevents separation of fat, delays the loss of water and the recrystallization of sugar, improves the structure of the product, and facilitates its detachment from the baking pan.

SOTTEX® FPD

The raw material used in obtaining SOTTEX® -FPD consists of soy beans of non-genetically modified varieties, harvested at maturity, with a high content of selected proteins, kept dry (max. 130% humidity) until processing under appropriate conditions.

Applications:
Pastry: SOTTEX-FPD is used in order to obtain crispy crackers in a ratio of 10% of the wheat flour content. SOTTEX-FPD has beneficial effects on the quality of pastry products, enhancing their nutritional value, as well as reducing production costs, due to its high water absorption and retention capacity. SOTTEX-FPD may be used as an additive for enhancing the nutritional value and quality (particularly as regards the crust), and to maintain freshness of bread and other bakery products for a longer period of time.

SOTTEX® FSL

SOTTEX-FSL is an important source of protein having high solubility, essential amino acids, and protective ingredients, minerals and vitamins necessary to the entire metabolism. SOTTEX-FSL is important due to its high biological and nutritional value, as well as its functional properties. It is an excellent emulsifier and stabilizer. 

Applications:
Bakery: This product increases the dough's water-retention capacity during baking, increases shelf life, and provides for a protein-rich nutritional intake.
Pastry: SOTTEX-FSL is used as a food supplement in the pastry industry, in a ratio of up to 5%, especially in order to increase protein content. In the preparation of crackers, the product is used in a ratio of up to 2% of the wheat flour content. SOTTEX-FSL enhances cookie tenderness and crust structure and preserves the freshness of the product for a longer period of time.
Pasta: SOTTEX-FSL is used in the preparation of simple or special types of pasta. For simple pasta, the product is used in a ratio of up to 5% of the wheat flour, and for pasta specialities (fortified soy, high protein content) in a ratio of up to 12-30%, thus enhancing the nutritional and biological value of such products.
Catering: SOTTEX-FSL is used in preparing bakery products (5-15%), cookies, soups, marinades and other sauces (3-30%) in order to improve the products' organoleptic properties, nutritional value, and shelf life. It is also recommended for the preparation of dishes for diabetics.
Dietetics and pharmaceutics: SOTTEX-FSL is used in protein mixtures used as dietary supplements for athletes, as well as in preparing certain dietetic products (bread and other bakery products, pasta, sausages, pastries).