DOUGH PROCESSING INDUSTRY
Examples for Requirements
In view of the growing variety of baked goods on the market, there is obviously a demand for a diverse range of different quality fats. Quite often, the recipes ask for margarine.
The fat used for a recipe greatly impacts the quality of the dough in terms of texture, crust, crumb and volume, as well as the sensory qualities of the final product.
Fats for baking must not contain any coarse fat crystals and should be easy to process. The plasticity of margarines and blends can be adjusted to your individual taste and recipe requirements.
Solutions and Services
Choosing the right fat is just as important as systematic crystallization.
Florin can provide you with fat blends and margarines of the exact texture you need. Drawing on many years of experience with all sorts of procedures helps us to meet your special demand.
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