Key benefits of using blended products:
Reduced number of individual ingredients
Easier processing
Improved performance and product quality
Supply chain excellence
CREMODAN®
A range of tailored blends based on high quality, advanced ingredients for sorbet, ice cream, gelato and soft-serve applications.
CREMODAN® enhances your process robustness and product quality in terms of texture, appearance and shelf life. It will help you reach your nutrition targets, like low fat, low sugar, with no compromise on stability and texture.
GRINDSTED®
Ranges of tailored blends based on high quality, advanced ingredients, including hydrocolloids, emulsifiers and enzymes used in a variety of applications.
Enhances your process robustness and product quality in terms of texture, appearance and shelf life. It will help you reach your nutrition targets like low fat, low sugar, high fibre and minerals enrichment with no compromise on stability and texture.
|
Product |
Benefit |
Application |
|
|
Strengthens dough Improves volume Increases softness and shelf life |
Bread |
| Provides stay-fresh quality
Improves flexibility Reduces stickiness |
Tortillas | |
| Converts frozen dough into fresh crunchy bread in a cost-effective way | Frozen dough for rolls, croissants and baguettes | |
| Improves mouth-feel
Fruit pulp and juice stabilization |
Beverages | |
| Emulsification
Viscosity and stability increase Texture modification Controlled setting Fat reduction Cost reduction Improved body and creaminess |
Culinary, sauces, mayonnaise, dressings | |
| Prevents cream plug
Improves whipping properties Ensures stable foam for decoration Prevents syneresis from foam |
Whipping cream |
Application areas
- Bakery
- Beverages
- Confectionery
- Culinary
- Frozen desserts
- Fruit applications
- Meat, poultry and seafood
- Oils and fats
RECODANTM
Tailored blends with advanced ingredients, including hydrocolloids and emulsifiers.
Enhances your process robustness and product quality in terms of texture, appearance and shelf life. It will help you reach your nutrition targets like low fat, low sugar, high fibre and minerals enrichment with no compromise on stability and texture.
|
Product |
Benefit |
Application |
|
|
Stabilization of emulsion Prevention of fat separation Prevents sedimentation Controlled mouth feel and viscosity |
Dairy |
Contact us for more information.