i-Mix International
The challenge in pastry formulation is controlling air, fat and water to build very different structures and keep each texture intact through shelf life.
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Air, fat and water each build a different structure. Air has to be held in a cake batter and must not be held in a biscuit dough. Fat has to disperse completely in a short dough, and in a fryer becomes what the product takes up. It shows up, for example, as a cake that collapses, a biscuit that arrives broken, a doughnut that comes out greasy, or a tart base that goes wet from the filling above it.
SolutionsProducts working together towards your commercial objective. |
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| Shelf-life extension |
| Texture and mouthfeel optimisation |
| Clean-label reformulation |
| Cost and raw material optimisation |
| Fat reduction |
SystemsOne formulated product. One defined job. |
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| Cake aeration and emulsification systems |
| Cake, muffin and sweet goods improver systems |
| Softness and anti-staling systems |
| Natural preservation and mould inhibition systems |
| Bake-stable filling and glaze systems |
IngredientsThe materials themselves, from producers we select. |
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| Functional starches, native, modified and pregelatinised |
| Hydrocolloids and gums |
| Emulsifiers and whipping agents |
| Baking enzymes |
| Functional proteins |
| Dietary fibres |
| Preservatives, fermentates and organic acids |
| Antioxidants |
| Humectants |
| Leavening agents |
| Flavours, extracts and taste modulators |
| Natural and synthetic colours |
| Glazes |
Technical knowledge
Some breakage begins as checking after baking. Moisture redistribution can create internal stress and cracks that only separate during later handling.
Which is why changes to protein, fibre and the bake should be assessed together for texture and breakage.
Read the technical noteLet’s make it happen.
