We suggest bakeries to pay attention to the following ingredients, thanks to which your products will undoubtedly stand out on the shelf among competitors.
So what are these ingredients and how do they work for improvement we will tell you in detail:
High percentage of fruit (up to 90%)
Natural flavor.
Pieces of whole berries for a more. natural feeling.
Thermally stable in and out.
No leaking after baking.
Resistant to baking and freezing.
Can be used:
-as filling between the layers of cake;
-as decorations and toppings;
-in the production of cream products.
Ideal for filling puff pastry.
Retains moisture and flavor for a long time after baking.
Resistant to baking and freezing.
Can be applied to hot items.
Does not crumble.
Can be applied in a “fluffy” layer.
Does not clump when stored in bags.
Creates a dense filling without air bubbles.
Retains the shape well after cutting the finished product.
Can be used as a decoration or texture element: in roasted and/or caramelized form.
E-1414, E-1422, E-1442
Stabilizing agent.
Thickening agent.
Freezing point regulator.
Sweetness regulator.
Thickening agent.
The use of ME in combination with cocoa results in an increased overall cocoa flavour in the cake/muffin.
The use of ME gives a warm, brown colour to the cake/muffin.
Because of the strong synergy between cocoa and ME, up to 30% of the added cocoa powder can be replaced 1:1.
1:1 replacement with sugar – 50% sugar reduction.
The use of ME offers a better consumer experience as the crossaint crust remains crispier over longer time compared to using sugar.