Pastry
Pies, tarts, pizzas, blinis…
- Colour enhancement (yellow)
- Moisture enrichment during processing
- Improves dough workability
- Yolk and emulsifiers replacement
- Nutritional enrichment (proteins, fibres…)
- Fat replacement
- Less dough shrinkage
- Less dough sticking
- Longer texture preservation
- Better dough behaviour in freezing / thawing cycles
Examples of recipes :
shortcrust pastry fat reduc.
