Videos: Great cakes with easy cake gels
Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel – and explains why cake gels are ideal for producing moist, high-volume cakes.
Download our cake gel technical memorandum to learn more.
Great cakes with easy cake gels
How to make a cake gel
Cake gels make a great cake
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Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing?
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Producing a premium croissant with a four-week shelf life is a demanding task. We tested whether an ingredient blend could make it easier for medium-sized bakeries in the Middle East.
At Nutrition & Biosciences, 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.
Flatbreads remain the dominant bread product in Pakistan mainly because of their affordability. Traditionally, they are made in the morning for consumption during the day.
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 Nutrition & Biosciences, 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.
Consumers in the Middle East and Africa eat more bread than anywhere else in the world, says Pinar Hosafci from Euromonitor International. The bread they eat also stands out as the cheapest.
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.
At Nutrition & Biosciences, we have experienced that the rise of fast food chains in Middle East and Africa has brought more and more enquiries about possible solutions.
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