BAKEFIX’FREEZE – Agar-based stabilization system for freeze–thaw-stable glazes

Product description

BAKEFIX’FREEZE is a functional agar-based stabilization system for producing freeze–thaw-stable glazes that maintain their shine, structure, and texture quality after freezing and thawing. The system creates uniform, glossy, and transparent coatings with reliable adhesion — ideal for cakes, pastries, and fine baked goods.

Whether poured, dipped, or sprayed, BAKEFIX’FREEZE integrates seamlessly into existing production processes and supports consistent product quality in both industrial and artisanal applications. Gloss level, viscosity, and flavor profile can be adjusted depending on the formulation.

Based on agar as a natural gelling agent, the system ensures process-safe handling and delivers a high-quality, stable appearance in frozen and thawed bakery products.

Specifications

Categories	Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, ThickenersAlginic acid - alginates Bioactive Compounds - Other Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, Thickeners Blending & mixing Coating Contract manufacturing Spray drying
Sales markets	Western Europe \| Eastern Europe
Supplied from	Germany
Certifications	Halal \| Kosher \| Vegan

More products from maBitec GmbH

GELARA’PURE FIBER – 100% natural E-number free gelling and stabilizing agent

GELARA’PURE FIBER is a 100% natural algae-based gelling, thickening, and stabilizing agent — E-number free and without additive status. Produced from gently processed Gracilaria whole-algae powder, it offers a clean-label alternative to conventional hydrocolloids such as agar or pectin.

The i...

More info

VIN’CURD – Processing aid for yield enhancement in cheese production

VIN’CURD is a functional processing aid based on plant fibers and seaweed extracts, developed to enhance yield efficiency in cheese production. By binding additional water and whey proteins within the cheese matrix, VIN’CURD can increase overall yield by up to 30%, reduce whey losses, and accelerate proce...

More info

OPTISAN – Natural Phosphate Alternative for Meat and Sausage Products

OPTISAN is a natural phosphate alternative designed for meat and sausage applications. It enhances water binding, significantly reduces cooking losses, and delivers juicy, firm and homogenous texture in both injection and immersion processing.

Its strong water-holding capacity ensures minimal ...

More info

ICE’FIX 10 – Hydrocolloid stabilization system for industrial ice cream production

ICE’FIX 10 is a functional hydrocolloid-based stabilization system for producing ice cream with a creamy texture, homogeneous structure, and optimal melting behavior. It regulates water binding, prevents ice crystal formation — even under temperature fluctuations — and maintains a fine, smooth mouthfeel t...

More info

BAKEFIX’COLD – Agar-based stabilization system for cold-process glazes

BAKEFIX’COLD is a functional agar-based stabilization system for cold-process glazes used in cakes, tortes, and pastries. It provides brilliant clarity, a smooth glossy surface, and a homogeneous, stable texture with consistent cutting strength.

As the system works without heating, BAKEFIX’CO...

More info

BAKEFIX’FLEX – Agar-based stabilization system for cold- and heat-process glazes

BAKEFIX’FLEX is a functional agar-based stabilization system for cold- and heat-processable glazes and spray glazes. Depending on the application, the system can be used cold or heated before application, delivering uniform, transparent coatings with stable, cut-resistant texture and an attractive glossy ...

More info

View all our products (25)