At DuPont, we follow the latest market trends from our base in South Africa. As the burger buns for fast food outlets are locally produced, one of our recent projects has looked into the development of a functional ingredient package that is specially adapted to regional conditions.
Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel and improve your cake gel production – and explains why cake gels are ideal for producing moist, high-volume cakes.
Crispy baguettes are relatively new to the bakery markets of the Middle East and Africa, where consumers have a growing taste for Western-style products. One issue that local industrial bakers may struggle with is how to get the right volume.
At DuPont, we’ve invested a lot of research in developing ways to add fiber to bakery products without altering their soft, white characteristics - you can read about that in a previous issue of Bakery Performance.
If the answer is no and you’d like to learn more about opportunities with cake gels, you’re welcome to download our cake gel technical memo. You’ll find the latest knowledge and trial results from our bakery specialists.
From our work with tortillas, we have quite some experience in this area. Our tailored blend of emulsifiers, enzymes and encapsulated acid can maintain the softness and flexibility of tortillas for up to nine months.