Cargill takes stabilised approach to icings

14 November, 2008
Page 16 
Cargill has introduced two new stabiliser ranges, said to give manufacturers increased flexibility in the production of icings.
Satialgine OGI cold soluble alginate has been developed for direct-use icings, made on-site by bakers and deposited immediately on top of baked goods. For delayed-use icings, a new pectin - Unipectine PG 335 CS stabiliser - has been developed for when icings are produced off-site. It takes the form of pre-prepared icings, and is added to the baked good cold or after reheating. Cargill's existing range of Lygomme OGI functional systems includes different formulations that, depending on the process, can be used for either direct-use or delayed-use icings.[http://www.cargilltexturizing.com]



My Account

Spotlight

Most read

Social