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.