Bakery products

Bakery products


BAKING


PASTRIES


VIENNOISERIES
 

Glucose

For bakery products and viennoiseries, glucose or glucose - fructose syrups enable the baker to adjust the sweetness. They help the coloration during the baking process and influence the final texture by modifying the characteristics of the dough.

To give a good rising, it is important to select top-range dextrose-equivalent glucose syrups containing few polysaccharides.

Starch

Native wheat starch is used for pastries as a texturing agent and base for rising powders / yeast. Its properties are particularly appreciated in the preparation of cakes, muffins and pancakes. The use of wheat starch reduces the kneading resistance of flours and improves the texture of the finished product.

Wheat proteins

GBS-P51 hydrolysed wheat gluten improves dough kneading by reducing elasticity.
Between 0.3 and 0.8 % of added GBS P51 per weight of flour will soften the dough and foster flour hydration.

Products: breads, special breads (fibres, whole-wheat), sandwich bread, buns.
GBS-P51 hydrolysed wheat gluten improves the creaminess of fat matter and fosters a better rising of the products during baking. The finished products are mellower. GBS-P51 may be integrated with eggs of fat matter, or directly with the flour, for a ratio of 2 to 4% of the weight of the eggs or the flour.

Products: cakes, pound cakes, genoise cakes.
For an average dosage of 0.4% of flour weight, GBS-P51 facilitates laminating and reduces resting times.

Products: flaky pastry, (vol au vent,...), croissants, chocolate buns.

Vital wheat gluten has unique visco-elastic properties. It provides hydration, tolerance, consistency and elasticity to the dough. It noticeably increases flour-kneading resistance. Its gas-retention capacity provides a controlled volume expansion and improves the texture. Its coagulating properties during the cooking process improve the stiffness of the finished product and a smoother feeling in the mouth.

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