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®