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Make your choice : Cooked Meats, Delicatessen, Prepared Dishes Dairy and Ice Cream Industries Dietary Products Beverages Bakery and Viennese items, Pastry Chocolates & Confectionery

Crédits : Cap Bleu Communication

Cooked Meats, Delicatessen, Prepared Dishes

MIXTURES & PUREES
Applications :	Product Lines :	Characteristics :
Mixtures : Quiches and savoury tarts	Milk powders	Adds dairy taste and texture.
	Lactepi	Functional milk protein mixes to give texture to your preparations and fillings.
	Epilac Epival	Adds smoothness and whiteness to the batter. Provides smoothness to the pizza pastry.
Purees : Minced meats and Brandade	Milk powders	Provides dairy fl avour and texture.
	Lactepi	Contribute to the texture.
	Epival	Milk proteins and fat matter contribute to the texture and smoothness of your purées.
	Epilac	Adds the typical tastes of cream or butter.
Mixed salads	Yoggets	Tiny yoghurt granuls to add to your composed salads or taboulé

COOKED SEAFOODS
Applications :	Product Lines :	Characteristics :
Poultry meat industry : Nuggets and cordons bleus	Caseinates Lactepi	Protein binders for all churning or injection processes.
	Lactepi	Low fat protein mix for batter mixes.
	Epilac	Gives smoothness to pickled poultry meats. Provides texture to fillings and add cheese flavouring
Cooked seafoods : Terrines, rillettes, surimi	Caseinates Lactepi	Protein binders. Effective in retaining water.
	Epilac	Provides dairy flavours.
	Epival	Enhances the whiteness of your preparations.
Cooked - Cured : Meats stuffings and thin crusts	Caséinates Lactepi	Protein binders for all hot or cold emulsions.
	Epilac	Provides smoothness and whiteness.

SAUCES & SOUPES
Applications :	Product Lines :	Characteristics :
Milk based sauces white, cream-based, cheese-based	Milk powders	Provides dairy flavours and texture.
	Lactepi	Mixes of functional milk proteins to contribute texture to your sauces, variants of opacifying or whitening qualities.
	Epival Epilac	Adds protein and fat matter to enhance the smoothness and whiteness of your sauces.
Cold emulsified sauces	Epilac	Adds fermented flavours to your dressing sauces. Some of these formulas are stable at acid pH.
Hot emulsified sauces	Epilac	Adds good butter taste to your hot emulsified sauces and contributes to texture.
Soups veloutés creams	Milk powders Lactepi	Dairy flavour for veloutés or creams of vegetables and gives texture with the milk protein.
	Epival	Provides texture and smoothness with the milk protein and the fat matter.
	Epilac	Gives the typical dairy tastes of cream, butter, yoghurt.