Pastry base
Pie crust, yellow cakes, pancakes and waffles, brownies, cakes, crumbles, sponge cakes…
- Colour, visual improvement
- Emulsifier
- Yolk and emulsifier (additive) replacement
- Fat replacement
- Flavour enhancement
- Nutritional enrichment (proteins, fibres…)
- Moisture enrichment during processing
- Longer texture preservation
- Can replace butter, almond or hazelnut powder
- Improves colour, flavour and texture in gluten-free formulations
Examples of recipes :
gluten free cake
madeleines
praline filling
butter cake
sponge cake
cake margarine
waffles
gluten free almond paste
shortcrust pastry fat reduc.
traced butter cake
brownies
butter shortcrust pastry
