Bakery

Bakery

A new character to your recipe management

Bakery
Food
Guar Gum

Guar Gum

By mixing Hanit guar gum with dough, the yield, viscosity or its thickness increases and it also gives dough a greater resiliency. Additionally, it improves texture and the shelf life of products will be increased. We would recommend to use our guar gum in bakery food product processing for its moisture prevention and due to its quality of giving texture, volume and structure. It plays also the role of beautiful pastry icings for decorative purpose.

Guar Gum
Xanthan Gum

Xanthan Gum

Hanit xanthan gum mainly performs the function of enhancing water retention during baking and therefore extending shelf life of bakery products and refrigerated dough in bakery industry. It binds with more water to make a moister product. It is also used as a viscosity builder, humectant and textual enhancer. In gluten-free and whole wheat baking it has the function to bind, add stability, thicken and replace the glutinous binding agent. If you avoid adding xanthan gum to most of your gluten-free baked goods, most probably you will end up with a pile of crumps.

Xanthan Gum
CMC

CMC

Hanit CMC is an efficient thickener that has emulsifying features and high water holding capacity, especially profitable for bakery in order to extend shelf life. Our CMC is a great choice for bakers who intend to cut down on the fat component with a lower price and offer a high quality loaf to the market. It develops the flavor quality and texture structure of the bread and also adds body to it. The aging rate of bread slows down and the storability improves when Hanit CMC is added.

CMC
Modified Starch

Modified Starch

Hanit modified starches are a big help to baked goods on every front in bakery industry. Our modified starches based on their special characteristics such as; improving texture and mouth feel of a finished product, tolerating heat, acid and different processing conditions are wonderful choice for your products. Through heat and moisture Hanit modified starches break down irreversibly while allowing water or moisture seep into the granule, resulting in swelling and gelatinization. They present as a clear element without any apparent color changes which have turned into a perfect thickening agent in baked production where there is no will for additional color change or flavor additive.

Modified Starch

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