Mono60 (E471)

✨ The key to perfect, soft, and long-lasting baked goods

Description

Mono60 (E471) by SaporePuro is a high-quality emulsifier, essential for improving texture, stability, and shelf life in ice cream, pastry, and bakery products. Made from glycerin and natural fatty acids, it delivers professional, consistent, and reliable results. Its emulsifying function allows water and fats to blend evenly, preventing separation and improving the final yield of your creations.

Why use it

This ingredient is perfect for anyone looking for softer doughs, creamier ice cream, and desserts with a consistently uniform texture. In baking, it contributes to even leavening and helps maintain softness, while in pastry it improves structure, prevents cracking, and makes emulsions more stable. In ice cream, it limits the formation of ice crystals, improving palatability even after freezing.

Main applications 🍰

📍 Ice cream: improves creaminess, stabilizes emulsions, and reduces ice crystals
📍 Pastry: promotes flakiness, dough stability, and a uniform structure
📍 Baking: increases volume, lightness, and freshness over time
📍 Technical food applications: also useful in sauces, creams, margarines, and plant-based beverages

Recommended dosages ⚖️

• Ice cream: 0.1 – 0.6% of the mixture weight
• Bread: 0.2 – 0.8% of the flour weight
• Panettone: 1 – 2% of the flour weight (also in gel form: 200 g Mono60 + 600 g boiling water, to be used at 7–10%)
• Pastry: 0.2 – 0.5% of the flour weight
• Creams, sauces, beverages: from 0.05% to 0.4%, depending on the recipe

How to use it

The product can be added directly to the mixture, preferably together with the fats. Its powdered form blends in easily, but for complex or leavened doughs, the gel version is also recommended for even more uniform distribution. It works from the earliest stages of processing, improving emulsification and the final yield without altering the flavor.

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT