Faster preparation of bakery creams
Developments in hydrocolloids have produced time-saving bakery fillings and custards
- Published: 07 January, 2005
Page 49
Preparing traditional bakery cream fillings and custards is very time-consuming. Today, bakers want fast, ready-to-use formulations that will instantly disperse into water or milk.
The Texturant Systems division of Degussa has developed instant fillings and cream mixes using its latest hydrocolloids.
Both formulations offer quick dispersibility, gelling under cold conditions, consistent structures and a wide range of textures.
Contact: Degussa Texturant Systems, Tel: +33 1 71 00 45 00
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