Patisserie et boulangerie

EMULAC CC is a high quality water soluble milk protein (edible calcium caseinate). It can be used for: protein enrichment in food, particularly suitable for baby and sports food. Also to increase the nutritional, physiological quality of protein, as a functional component e.g. as stabilizer in milk products.

GLOBULAL 80 N is a premium whey protein concentrate with a minimum protein content of 80%. This versatile ingredient is specifically designed to enhance the nutritional value and structural integrity of food products. Experience the benefits of GLOBULAL 80 N in various applications. It serves as a valuable source of nutritionally rich protein, making it ideal for enriching foodstuffs. Additionally, its exceptional functional properties make it an excellent ingredient for improving the texture and thickening properties of desserts, dressings, sauces, and more. GLOBULAL 80 N can also be used in fine breads and pastries to enhance water-binding properties, extend shelf-life, and replace whole eggs or egg whites in patisserie goods and coatings. Elevate your culinary creations with GLOBULAL 80 N, the ultimate whey protein concentrate. Unlock the potential of this high-quality ingredient to enhance nutritional value, improve texture, and create innovative food products that meet the needs of health-conscious consumers.

Arise® 5000 provides functional benefits to a wide range of bakery and other flour-based food products: Reduce fat absorption, Increases moisture retention, Increases dough extensibility, Reduces mix time, Adds texture, Maintains dough quality, Increases yield.

In bakery applications, Arise® 5000 benefits dough processing through reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure.

In batter and coating systems, Arise® 5000 performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life.

Arise® 5000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.