Fillings are key ingredients in many bakery products such as creams, fondants, chocolate, truffles, pralines, caramels and many more. They are incorporated into a variety of pastries and desserts to add colour, taste and texture. Texture
A batter is a liquid mixture of ingredients that is often used to stick crumbs and breading on a product and can also be used as a stand-alone feature to coat a product. Batters are designed for good adhesion, crispiness and coating stability.
Food grade bentonite clay is used as adsorbent, filter aid, clarifier and bleaching agent, in wine, fruit and vegetable juice, tea drinks, etc. Food grade bentonite clay adsorbs, wraps and precipitates the residue, protein and fine impurities in the wine and juice.
A binder is a substance that may be added to foods to thicken or improve texture. In cooking, binding agents that set when heated include proteins that coagulate such as egg, gluten in flour and blood. Other binding agents set when cold, such as agar-agar, gelatine and starch jellies.
Bleaching agents oxidise and reduce food products to degrade food colour. The most commonly used bleaching agents are hydrogen peroxide, sodium chloride, and sodium perborate used in the food industry. Commercially operating bakeries mostly use azodicarbonamide to bleach flour that makes the flour whiter.
Flour treatment agents are also called improving agents, bread improvers and dough improvers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
Food bulking agents are non-nutritive additives that increase the bulk (volume or weight) of a food without affecting its taste and keeping its utility and functionality intact. An additive is a substance added to something in small quantities to improve or preserve it.
Buttermilk powder is a substitute to skimmed milk powder and is the liquid resulting from butter manufacturing. It is mainly composed of water, lactose, proteins and minerals. It is a whitish liquid extracted from the churn or continuous buttermaking machines during phase inversion.