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 :''__