Cakes and biscuits
In this industry the incorporation of glucose syrups provides qualities in sponginess and a sensation of freshness. Their use in sponge cakes and similar products, replacing some of the sugar normally used, allows greater control of the texture of the dough.
In creams, fondants and other fillings, glucose and dextrose syrups provide uniform texture and resistance to drying out prematurely. Dextrose also enhances the colour of biscuits and, generally, all baked products.
As a moisturising agent, sorbitol has the advantage of not fermenting with bread yeast. It is also used as a sugar substitute in dietary products for diabetics.
Contact Cargill Starches & Sweeteners Europe
Headquarters:
MARTORELL
C/ Marie Curie, 6
08760 Martorell
BARCELONA
Tel: +34 937 733 800
