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Make your choice :
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Crédits : Cap Bleu Communication
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Bakery and Viennese items, Pastry
CAKE CREAMS & FILLINGS |
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| Applications : | Product Lines : | Characteristics : | |
| Confectioner's custard | Milk powders | Provides texture and dairy flavour. | |
| Epival | Balanced mixes of milk proteins and fat. Epival 26 plus provides an enhanced dairy taste. These ingredients are used in warm and cool batters of confectioner’s custards. | ||
| Fillings | Milk powders | Provide texture and dairy flavour. | |
| Lactepi | Sour functional protein mixes used in substitution for milk powder. Improves texture. | ||
| Epival Epilac |
Lines of products designed to provide typical cream or yoghurt flavour. Texturising. | ||
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DOUGHS |
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| Applications : | Product Lines : | Characteristics : | |
| Rised doughs | Poudrepi | Provides texture and dairy flavour. | |
| Lactepi | Functional low fat protein mixes to add dairy taste and texture. Improves rising and mellowness of the dough. | ||
| Epilac | Butter powders or fermented dairy ingredient powders to add butyric or yoghurt flavour. Enhances texture. | ||
| Yellow doughs | Poudrepi | Improvment the texture of the light products. | |
| Lactepi | Functional low fat protein mixes. Enhances foaming and smoothness of batters for sponge cake, madeleine or pound cake. | ||
| Epilac | Fermented ingredient powder to provide typical yoghurt taste. Enhances smoothness. Certain formulas are rich in proteins. |
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| Doughs biscuits | Poudrepi | Provide dairy taste, texture and colour. | |
| Lactepi Epival |
Whole fat or low fat protein mixes used as substitutes for milk powder. Epival “plus” enhances the dairy taste. | ||
| Epilac | Butter powders or fermented dairy ingredient powder, provide butyric or yoghurt flavour. Add texture. Certain formulas are rich in proteins. | ||