Fine baked goods

    Fine baked goods

    FUNKTION
    •    reduces the caloric value through fat substitution
    •    replaces emulsifiers
    •    improves volumes
    •    improves crumb firmness
    •    improves succulence
    •    good moisture regulation
    •    fibre enrichment
    •    partial reduction of whole egg
    •    reduction of breakage and abrasion of crumbly pastries, waffles or biscuits

    RECOMMENDED PRODUCT
    Herbacel® AQ® Plus (citrus fibre & apple fibre)

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

    RECOMMENDED PRODUCT
    Herbarom®

    FUNCTION
    •    sugar substitute

    RECOMMENDED PRODUCT
    Herbasweet®