As we’ve seen in our newsletter in March,
sugar has a long history and has become increasingly important in many baking
products due to their versatility and above all cheep ingredient. Although
sugar isn’t always sugar… as there are many specifics and grades available it is
still, despite the soaring prices of last year a relatively cheep ingredient.
Replacing sugar whilst maintaining texture, structure, shelf life and evenly
important recipe material cost the same seems to be a mission impossible:
Technically we can create products with no added sugar, acceptable shelf life
and potentially minor deviations on texture and structure; however the cost
would go through the roof. Then although it is quite a technological challenge,
the use of bulk and high intensity sweeteners are restrained in certain
countries (amongst others E.U. member states):
Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda
The structure of alginate consists of a linear combination of 2 acids: mannuronic and guluronic acid; depending on the type and region of the seaweed ...
Each fruit that you select to make a filling will behave differently. Pineapple is for ecample rich in the protein / enzyme bromelain, this will break...
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist