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
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: firstname.lastname@example.org; +39 049 9201496
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.