Gluten-free fine baked goods

  • Substitution of emulsifiers
  • Equivalent processing properties compared to gluten-containing masses and doughs
  • Fat reduction
  • Volume improvement
  • Improved cohesion of mass-like pastries
  • Improved fat binding in stirred masses
  • Improved juiciness
Herbacel® AQ® Plus Citrus
Herbacel® AQ® AFB 200
  • Fiber enrichment
Herbacel® Classic Citrus
Herbacel® Classic Apple
  • Color intensification
  • Natural golden-yellow to dark-brown shades
  • Flavor rounding
Herbarom®
  • Natural sweetness from apples
  • Sugar substitute
  • Improved browning
Herbasweet®
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