Find out what's been going on in our R&D kitchens over the last month!
01. SUGAR REDUCTION
Sugar is a highly functional ingredient, which depending on the application it is being used in, brings volume, sweetness, and adhesion. One of the key functions is binding when sugar is used as a syrup.
Declared as maize starch, avanté 1, works by binding together ingredients in flapjacks, cereal clusters, and cereal bars even when a third of the sugar is replaced.
The latest recipes in our “free-from” category are a gluten-free brownie and now also a vegan, gluten-free brownie.
Both recipes utilise fazenda Leggero, our gluten-free flour for improving baked goods. Our vegan option uses ovaprox 5 to mimic the egg which is removed from the recipe.
03. BAKEWELL TART
Using sugar-reduced frangipane, fat-reduced pastry, and sugar-reduced jam; our Bakewell tart recipe has had a nutritional overhaul.
avanté 10S (tapioca starch) is used for the sugar replacement in the jam and frangipane, while delyte 10 (wheat flour) is used in the pastry.
Depending on the desired eat in the finished product, we have a range of binders for burgers and other comminuted meats.
Our complex range contains a selection of different proteins for controlling texture, while delyte offers an opportunity to add succulence back into leaner meats.
Please get in touch for recipes, samples, or further information.