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