Product description

Moister, appealing cakes – with whey ingredientsUse Nutrilac® in your pound cake production, and you can look forward to a moister cake with an excellent crumb structure. The structure-providing properties of our proteins will stabilise the batter system, producing a cake with excellent crumb strength and resilience. Nutrilac® is easy to add to your cake production line, creating opportunities for improved cake volume and egg substitution without compromising texture or stability. Benefits - Better stability - Crumb structure and elasticity - Improved volume - Appealing moistness - Long-lasting softness - Fresher fee - Egg replacement
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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; Dairy; Desserts/ ice cream
Certifications Fair Trade; GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims; Kosher; Quality assurance
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