Monday, March 24, 2008

Gelatin in Bakery Products

In the bakery industry, powder gelatine, leaf gelatine and
instant gelatine are primarily used for the binding or gellating of fillings as well as for the stabilization of creams.

The GELITA Group has a complete range of gelatine products for such applications.

Whipped fillings are rendered stable by the

addition of gelatine whilst retaining excellent "mouthfeeling".

Gelatine can also be used for the attractive enrobing/glazing of e.g. doughnuts.

Source of Information

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