Fermented wheat flour with an high content of organic acids which has an anti-mold effect.
Ingredients & Solutions
A bake stable cold swelling apple filling for cakes, pastries, swiss rolls and pies.
A bake stable cold swelling blueberry filling for cakes, pastries, swiss rolls and pies.
A high quality fat based remonce with tosca flavour.
Arofrost is a bread improver developed for doughs that are to be refrigerated or frozen for baking later. Also gives freshly baked bread a first-class volume and stops the dough from drying out. Arofrost promotes doughs that are soft and elastic with good handling qualities. The product’s components ensure a stable crumb structure by strengthening the gluten, which enhances the retainment of the carbon dioxide produced by yeast. The finished product will have a soft, even-textured crumb combined with a fresh-keeping quality and superb volume. The product is ideally suited for all yeastraised products and refrigerated or frozen doughs.
A baking powder of exceptionally high quality, which is favourable to use in Swiss rolls, sponge cakes, muffins and other products where the use of baking powder is vital for the end result. It is also usable in different kinds of cake mix.
A well known and versatile emulsifier. The most concentrated product in our range. The product is suitable for applications such as sponge cakes, layer cake, pound cakes, jaffa cakes and more. The product is very suitable for industrial use.
An unique emulsion which preserves softness and freshness in soft cakes. Especially suitable for baking powder-based products regardless of fat content. The product also gives excellent results in wheat dough and deep-fried donuts.
Driv is a premium bread emulsifier in paste form that promotes softness and makes the dough elastic-like and easy to work with. The crumb of the loaf becomes elastic, and the emulsifier helps the bread keep its softness and moisture. It also produces a less sticky mixture when used with gluten-free doughs. Suitable for use in all kinds of yeast-raised doughs, such as white bread, hotdog & hamburger buns, brioches, croissants and sweet doughs. It can also be used for rusks, hard bread and cookies, which become more tender.