- Bread, Croissants and Pizza Dough
- Sweet Baked Goods like Cakes and Pastries
- Biscuits and Cookies
- Filling for Bakery Products
Solutions and Benefits
- GF40 to replace sugar, to speed up the fermentation process, to maintain the freshness during shelf life, and to increase production efficiency.
- GF30 to replace glucose and sugar in Cakes and Muffins, to improve product quality, to maintain the freshness during shelf life, and to increase production efficiency.
- GF40 to replace sugar and/or Glucose Syrup in one solution for a better Millard reaction for golden fresh baked Biscuits.
- GF10 in Bakery Filling for better shelf life stability.