CREATING VALUE FOR BAKED GOODS, FRUIT PREPARATIONS AND CONFECTIONARY OUR CAPABILITIES • Satialgine® for thickening applications • Algogel® for gelling applications • Carra™ Gel for bakery and sweet applications Maintaining texture for Indulgent changing...
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CREATING VALUE FOR BAKED GOODS, FRUIT PREPARATIONS AND CONFECTIONARY OUR CAPABILITIES • Satialgine® for thickening applications • Algogel® for gelling applications • Carra™ Gel for bakery and sweet applications Maintaining texture for Indulgent changing consumer diets and hybrid desserts While whole grain based baked goods Cronuts, duffins, brookies keep gaining still enjoy a strong demand, gluten- traction together with a need for indulgent free or vegan bakery products gain in and innovative desserts. With a wide popularity with consumers concerned scope of texturizing options, Algaia allows with their diet. The issue for bakers is you to make great toppings for donuts, to maintain great texture and mouthfeel stable color layers for cakes and enhance as well as sliceability in cakes, cookies, the flavor sensation in your fillings. pies, and desserts free from gluten, egg or butter. Algaia experts will help you Sustainable alternative find the hydrocolloid systems of choice to pectin
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