CARAGUM International® has developed a range of stabilizers for pastry and bakery products to :
■ Entrap water.
■ Emulsifying fat
■ Brings softness.
Special connection with the gluten matrix to improve texture.
■ No crumbling.
■ Improves the shelf life of the product.
■ Freeze thaw stability.
In the baking industry, hydrocolloids have proven 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.
For glazing
■ Gelling agent for jams with high sugar content.
■ Improves texture.
■ Texturizer for the toppings.
■ Pectin substitute.
For cream filling
■ Stabilizer for cream filling that remains stable during baking.
■ Dosage 0,4-1 %.
For mousse and meringue
■ Foaming agent and stabilizer for foam
Pastry stabilizer
■ Freeze-thaw stability.
■ Increase the shelf life.
■ Improve the quality of the fresh product.
■ Minimize the negative effects of frozen storage.
