| ≥1 piece |
Bakery Applications
Emulsification - Pro Mix? improves the texture of high-fat products such as biscuits and cookies by increasing the emulsification of the shortenings to yield a richer, non-greasy texture.
Water Binding/Absorption - Pro Mix? increases baking yield and enhances dough handling during processing by increasing the water binding capacity of dough, increasing the rate of dough development, improving the mixing tolerance of the dough, and providing a desirable product texture through shelf life.
Volume - Pro Mix? delivers high-volume baked goods by increasing aeration of batters during mixing and by increasing the elasticity of the protein network to entrap leavening gases during baking.
Fat absorption - Pro Mix? controls the extent of oil absorption during frying allowing control over yield, flavor, and browning in products such as donuts.
Browning - The right Pro Mix? contributes to the desired appearance by controlling the extent of Maillard browning during baking and toasting.
Flavor/Aroma - Pro Mix? provides a rich dairy flavor and aroma for baked goods.
Fortification - Pro Mix? supplies important nutrients from dairy ingredients including high-quality protein and calcium. The natural dairy calcium in Pro Mix? provides this popular nutrient in a highly bioavailable form known to promote bone growth. Pro Mix? from quality dairy sources contain protein with high Protein Efficiency Ratio (PER) and digestibility which can significantly improve the nutritional value of flour-based bakery goods.
Labeling - The Pro Mix? concept allows dairy ingredients such as milk and buttermilk to remain a reassuring presence on food labels.