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Applications > Bakery > CAKES
Cakes
| Ingredient Functionality |
Ingredient and Benefits |
| Caramelised
sugars |
| The FKO caramelised sugars provide
varying degrees of caramel colour and flavour, from mild
caramel, right through to the dark bitter 75/760-02. |
Felix
Koch Offenbach (FKO) Caramelised
Sugar is a cost effective and consistent
ingredient that provides excellent caramel colour and
flavour.
The
FKO range also allows manufacturers to achieve consistent
colour and flavour in cereal products. |
| Colours |
| |
HWA offers a comprehensive range
of natural and artificial colours for use in all food and
beverage applications.
Our suppliers, DD
Williamson and Phytone,
cover
the colour spectrum. |
| Inclusions |
| |
Felix
Koch Offenbach (FKO) offers a wide range
of inclusions including toffee and nougat
pieces.
Tro-Kost offers
many
dehydrated products including carrot
pieces, herbs and other
products. |
| Preservatives |
| While moist cakes may tempt the
taste buds, the available moisture may also allow for yeast
or mould growth. Manufacturers wishing to provide cakes with
reasonable shelf life may need to include small amounts of
preservatives. |
Given
the relatively high pH of cake batters, the main preservatives
used in bakery products are sorbates or propionates.
Sorbic
acid powder is commonly in powder blends. Potassium
sorbate granules usually need to be pre-dissolved in water before
inclusion in the batter.
Calcium Propionate is also used
in some applications, especially in yeas- leavened products. |
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