CARAGUM International® has developed a range of stabilizers for pastry and bakery products to :
- Entrap water
- Emulsifying grease
- Bring softness
Special connection with the gluten matrix to improve texture.
- No crumbling
- Improve product lifespan
- Freeze-thaw stability
In the bakery industry, hydrocolloids have demonstrated their importance as bread improvers.
In fact, they can induce structural changes in the main components of wheat flour systems during the bread-making and bread storage stages. Hydrocolloids are used alone or in combination to achieve specific synergies between their respective functional properties.
Glaçage
- Gelling agent for high-sugar jams
- Improves texture
- Texturizer for toppings
- Pectin substitute
Cream filling
- Stabilizer for bake-stable cream fillings
- Dosage 0.4-1%.
Mousse and meringue
Foaming agent and stabilizer for foam
Pastry stabilizer
- Freeze-thaw stability
- Increases shelf life
- Improves fresh product quality
- Minimizes the negative effects of frozen storage
