Thanks to the quality emulsion, the structures of the emulsified products undergo cuts of the globules constituting a GREATER INTEGRATION between them. This increases the life of the products many times.

Reduced size

Simple and performing

Easy to use

Reduction of working times

Improved quality of blends

Particle cutting and reduction down to 2 microns

Maximum physical cohesion between small particles

Consequent improvement of the productive effects
– Improvement of the maturation quality of the blends
– Product development during leavening and/or cooking processes

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