Air Incorporation - Bakery

Product description

ou need air to make sponge cake with a light and fluffy crumb. Nutrilac® binds the air in a whipped batter. Keeping the air in your whipped batterTo produce light and fluffy sponge cakes, you need to whip lots of air into the batter system. We have developed whey-based Nutrilac® solutions to bind air in the batter during processing and baking. The key lies in the ability of our proteins to build a stable structure and trap air bubbles inside the batter. This optimised air incorporation ensures an aerated, high-volume cake at the end of baking. In most sponge-type cake recipes, eggs are important to ensure sufficient incorporation of air. Using Nutrilac®, it’s possible to cut down on egg content and still obtain a high-quality result. Whipped bakery fillings, such as custards, will also benefit from this functional opportunity. 
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Specifications

Categories Proteins
Sales markets Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America
Supplied from Argentina; Denmark
End-Use Categories Bakery
Certifications Fair Trade; GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims; Kosher; Quality assurance
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