BREAD AND PASTRY (RANGE BLEND-A-KERN PM)
The Blend-a-Kern PM solutions are a line of encapsulated ingredients to optimize costs, quality and shelf life of baked goods and pastry ingredients.
Fermented doughs, tin bread, croissants, brioches, doughnuts, milk bread...
The use of chemical preservatives is necessary for fermented products to have sufficient shelf life, but these preservatives also attack the yeast, making an increase of dosage necessary.
Our range of encapsulated preservatives Blend-A-Kern do not start working until the time of baking, thus optimizing costs by reducing the dosage of the yeast and the preservative, reducing the fermentation time and lengthening the shelf life of the product, as well as improving its taste, quality and crumb structure.
- Encapsulated Sorbic acid (Blend-a-Kern PMS)
- Encapsulated Calcium propionate (Blend-a-Kern PMC)
- Mix of synergistic sorbic acid and encapsulated calcium propionate (Blend-a-Kern PMM)
Batters, cakes, muffins, cup cakes ...
The use of baking soda with one of its encapsulated components ensures the release of gas at the right time improving volume, desired crumb structure, taste and shelf life and optimizing costs by reducing the dose of the leavening agent. All this becomes even more evident when working with chilled or frozen mass.
- Encapsulated Sodium Bicarbonate (Blend-A-Kern PMB)
- SAPP Encapsulated Sodium Acid Pyrophosphate (Blend-A-Kern PML)
It is necessary to acidify the whipped mass in order for the preservatives to work at their maximum efficiency, but this acidification interferes with acid / base balance leavening agent.
Our acidifying encapsulated Blend-A-Kern does not start working until baking, thus optimizing costs by reducing the dose of preservative and leavening agent, improving taste, crumb structure and extending the shelf life of the product.
- Encapsulated Citric Acid (Blend-A-Kern WFP)