Frozen baked goods

Frozen baked goods

frozen_baked_goods

FUNCTION
•  replacement for emulsifiers/stabilisers/thickeners
•  increases the dough and pastry yield
•  fibre enrichment through fibres or in connection with seeds
•  very good light and airy crumb structure
•  replacement for bread improvers
•  increases dough yield and pastry yield
•  improves the processing properties (fermentation tolerance, dough processing, stickiness)
•  improves the maintenance of freshness/succulence
•  improves stability when frozen and thawed
•  reduces the percent increase of firmness over several days as compared to a reference
•  positive effect on crust properties
•  crumb elasticity

RECOMMENDED PRODUCT
Herbacel AQ Plus (citrus fibre & apple fibre)
Herbacel Classic apple fibre
Herbacel Classic Plus apple fibre
Herbagel BW

FUNCTION
•  natural gold-yellow to dark brown shades
•  optionally influences maintenance of freshness
•  optionally rounds out flavours

RECOMMENDED PRODUCT
Herbarom