Address: Westbahnstraße 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Make the appropriate choice!
Here is the point on which we could offer you the assurance, that by using our Pectin as a thickener and stabilizer in your pastry fillings, the filling does not leach into the pastry or draw any moisture from it. It also gives the fillings flavor intensity. By improving flavor release, it secures the taste of real fruit and even there is a chance to cut down on flavor addition. Finally, you would end up with a shinier appearance and improved mouth feel.
The unique features of Hanit agar such as; its heat resistance and large gelling/melting hysteresis are why it’s applied in bakery fillings. Our Agar when added to fruit bakery fillings gives you a smooth texture and better mouth feel rather than the traditional fillings in which only modified starch is used.
Hanit modified starches function as stabilizer in different bakery fillings like; bakery cream and fruit fillings. They are present to increase creaminess and smoothness as a fat replacement and also provide clarity and viscosity. Not only the visual appeal is provided but also it allows the taste to shine through your product. Arranging good texture and stability bring about decrease in dosage of gelling agents, they also provide stability to heat, acid and also shear under a big different of processing conditions.