Cookies and biscuits
In the cookie and biscuit making industry, glucose syrups make
it possible to adjust the sweetness of products. They contribute to the coloration of
products during baking, and also contribute to the texture of products by modifying
the characteristics of the dough. The first two criteria are more influenced by the
reducing sugars and are benefited by glucose syrups with a high DE, whereas the texture
of cookies and biscuits is greatly improved by using products which are rich in maltose.
For this type of biscuit or cookie, we recommended GLUCOR glucose
syrups with a medium DE or H MALTOR glucose syrup which is rich in maltose so that it
makes it possible to incorporate the syrup at high levels and still maintain a dough
viscosity similar to one obtained with sucrose. On the other hand, for egg-based biscuits
(spongefinger cakes, ladyfingers, …), it is preferable to use GLUCOR glucose syrups or
FRUCTOR glucose-fructose syrups with a medium to high DE, in order to conserve the soft
texture of products thanks to the hygroscopicity of the monosaccharides.
Wheat starch reduces the strength of baking flours and improves the
texture of the finished product.
Pastries
With madeleines and cakes, glucose syrups model the sweetness and
contribute to the color and texture of products. They also help stabilize the product
by limiting the water activity, which conserves the soft texture for a longer period of
time and reduces the risk of molding.
Our GLUCOR glucose syrups and our FRUCTOR glucose-fructose syrups
with a high or medium DE, sufficiently rich in monosaccharides, meet your expectations
perfectly.
Wheat starch is used in pastry as a texturing agent and a support
for baking powders. Its properties are particularly appreciated in the making of cakes,
muffins, and pancakes.
The incorporation of GBS-P51 hydrolyzed gluten stimulates the creaming
of fats and ensures a better rising of cakes, pound cakes or sponge cakes during the baking
process.
Breakfast cereals
Glucose syrups can be either incorporated into the mixture or used in
the coating of ready-to-eat cereals. By using glucose syrups with a high quantity of maltose
from the GLUCOR and H MALTOR ranges, the shelf life and the texture of products can be
improved upon; the products are in fact made crunchier.
Moreover, glucose syrups give these products a more attractive color and, when
used as coating syrup, give them a lovely shiny appearance.
The incorporation of VITALOR vital gluten increases the protein content in order
to improve the products nutritional qualities. It also contributes to the fixation of minerals or
vitamins on cereals and the tenacity of the finished product. We recommend using GBS-P51 hydrolyzed
gluten if the dough is difficult to work with during the production process.
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