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- Substitution of emulsifiers, stabilizers and thickeners
- Substitution of baking agents
- Increased dough and baked good yields
- Improvement of processing properties (fermentation tolerance, dough processing, tackiness)
- Improvement of freshness / juiciness
- Improved freeze-thaw stability
- Positive influence on crust properties
- Very good, soft, and airy crumb structure
- Color intensification
- Natural golden-yellow to dark-brown shades
- Flavor rounding
- Natural sweetness from apples
- Sugar substitute
- Improved browning
