Bakery

The sector addressed the bakery and milling industry, providing additives, ingredients and customized food ingredient solutions. Our team provides technical support to develop new products and solve critical points in production and formulation. The R&D laboratory develops functional systems and tailor-made blends in partnership with customers, offering ingredients mixes to improve texture and dough leavening, raise volume and freshness, extend shelf life with solutions for clean label. The internal mixing lines satisfy any production and packaging need: blend for baking, enzymes mixes, improvers for flour, bread, biscuits, snacks, sweets and cakes, also packaged in single-serve sachets.

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Bakery's pdf catalogue

No added sugar cereal bar with inulin and oligo-fructose

In cereal-based bars the binding matrix, usually made up of sugars, is important for technical reasons, but nutritionally speaking delivers a lot of sugars.
Frutafit® inulin and Frutalose® oligofructose, as part of the binding syrup, deliver a number of important nutritional benefits to bars, and also contribute from a functional standpoint to shelf life and taste profile as described below

  • Reduced sugar: The use of Frutafit® inulin and Frutalose® oligofructose in stead of the sugars regularly used for binding properties result in no added sugar formulations
  • Prebiotic: The consumption of one no added sugar cereal bar per day provides the amount of inulin/oligofructose resulting in the prebiotic effect
  • Lower Glycemic Index: Contains Frutafit® inulin and Frutalose® oligofructose as non-digestible carbohydrates, helping to support a stable blood sugar level after consumption.
  • Balanced sweetness and crunchiness over time: product quality and sweetness are guaranteed by the addition of Frutafit® inulin and Frutalose® oligofructose.

Moreover cereal bar with inulin and oligofructose instead of sugar contributes to better blood glucose management, as it supports a lower rise in blood glucose response.

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Sugar OUT – Fiber IN. Sweet Fiber Powder!

Chimab launches Sensus Frutalose SFP: innovative and multipurpose product, ideal in “low sugar – high fiber” & “clean label” applications.
From chicory root fiber the solution for reducing sugar and improving fiber content.

Benefit

  • 50% sweetness of sucrose
  • Easy sugar replacement
  • 2 kcal/gram
  • 85% dietary fiber
  • High solubility
  • Clean label
  • Low Glycemic response
  • Masking HIS, if used

Discover all the advantages of FRUTALOSE SFP - follow our updates
news@chimab.it ; chimab@chimab.it ; www.chimab.it

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