Tailor made mix for the baking and milling industry

Ingredients and solutions for ice cream and dessert

Ingredients and solutions for industrial gastronomy, snack and ready meals

Functional ingredients for nutrition and pharmaceutical products

Ingredient solutions for processed meat products

ingredients

the perfect partner

A wide range of ingredients
for the food industry.

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solutions

at the service of your business

Maximum reliability meets customisation:
tailor-made products and services

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Sisterna sucrose esters. RSPO MASS BALANCE – certified sustainable palm oil

Chimab is pleased to announce that from March 2017 will supply RSPO MASS BALANCE - certified Sisterna sucrose esters.

We will keep you informed.
For any questions please contact us: chimab@chimab.it; +39 049 9201496

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Frutafit® & Frutalose® for sugar & fat reduction in biscuits

Outline:

  • The role of fat, sugar and replacers cannot be ignored
  • Sugar and/or fat reduction results in higher biscuits with a smaller diameter
  • Replacing sugar and/or fat with Frutafit® CLR has a positive effect on the biscuit dimensions
  • Additional replacers, especially FOS, have an additional positive effect
  • Frutafit® CLR recommended for both sugar and fat replacement in sheet-and-cut short dough biscuit
  • Replacement level with Frutafit ® CLR of 50%, other 50% filled up with ‘matrix’
  • Optionally Frutalose ® OFP can be used additionally

Most attractive claim: Less sugar, rich in fiber

Sugar in biscuit recipes is important for dough properties, flow behaviour in the oven and texture, appearance and taste of the final product.

Typical for a soft American cookie is the soft, chewy texture. Maintaining this texture over shelflife is a challenge. Frutalose® oligofructose works excellent as sugar replacer in this type of product. The water retaining capacity keeps the cookies moist and soft over shelf life.
For cake and muffin Frutalose® oligofructose is recommended for replacing sugar up to 50%. These cakes and muffins with only half of the sugar level of the reference are slightly less sweet, but have a very tender crumb and soft texture.

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