Search Results for: Molasses from cane sugar
comparison with a single ingredient solution using this solution as the market standard control, we have now tested a blend of enzymes, emulsifiers and a hydrocolloid, which can be added in one dose. this includes, once again, the g amylase, which is proven to work well in bakery recipes with a high sugar
a short bite, and sodium stearoyl lactylate (ssl), for softness, volume and stability. the hydrocolloid is xanthan gum, which improves dough stability so the sides of the croissant do not collapse during baking, and eases dough lamination during production. more softness after days as you can see from...
https://www.food.dupont.com/bakery/your-challenges-our-expertise/growth-markets/a-simpler-route-to-the-finest-soft-croissants.html