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STABILIZER SYSTEMS FOR PASTRY & BAKERY

Caragum International® has developed a range of stabilizer for pastry and bakery to :

  • Entrap water
  • Emulsifying fat
  • Bring softness

Special connexion with the gluten matrix to improve texture

  • No crumbling
  • Anti-staling
  • Freeze-thaw stability

In the baking industry, hydrocolloids has demonstrate their importance as bread improvers. Indeed, they can induce structural changes in the main components of wheat flour systems along the breadmaking steps and bread storage. Hydrocolloids are used either alone or in combination to achieve specific synergies between their respective functional properties.

Glazing
glazing

Gelling agent for jam with high sugar content
Improves texture
Texturizer for topping
Pectin substitute

Cream Filling
cream filling

Bake stable cream filling stabilizer
Dosage 0.4-1%

Mousse & Meringue

Meringues

Foaming agent and stabilizer for mousse

Pastry-Bakery Stabilizer
cake

Freeze-thaw stability
Increases the shelf life
Improves quality of fresh product
Minimizes the negative effect of frozen storage

Documentation

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