+33(0)491921260 caragum@caragum.com
Bakery

STABILIZER SYSTEMS FOR PASTRY & BAKERY

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

[/et_pb_column]