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Cakes & biscuits |
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Pure and compounded emulsifiers and enzymes to improve the quality of cakes and biscuits. |
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Beldem has developed a range of products for these applications. Our ingredients can be used in Sponge Cake, classic Pound Cake, specialties such as Madelenas, Muffins and our American Formulations (High Ratio, Layer Cakes.).
Freshness and softness can be improved with emulsifiers. resulting in a cake product with extended shelf life. This is due to their retardant effect on the recristallisation process of starch during ageing (staling).
In the cookie and biscuit industry, enzymes are widely used to adjust flour strength to the requirements of optimal processing. In yeast-raised cakes, enzymes can also be added in combination with emulsifiers to improve softness and shelf-life of the products. |
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We offer the following products for use in the Cakes & biscuits |
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Emulsifiers |
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Sourdoughs |
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For more information on Cakes & biscuits |
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Call us : +32 2 481 45 81 |
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Mail us : info@beldem.com |
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