Bakery

Cake

Adding world class quality

Cake
Food
Xanthan Gum

Xanthan Gum

In cakes Hanit xanthan gum provides recipe tolerance, an increase in volume, moisture retention and relevant combinations.

Xanthan Gum
CMC

CMC

By adding Hanit CMC the volume of cake increases and the quality improves; it can trap air bubbles, help the batter retain air for volume and fine grain. Our CMC controls the rheological properties of the batter, which is an important matter in large-scale manufacture, where mixing, pumping, and filling stages are happening. The even hydration of the dry ingredients is facilitated and it helps to retain moisture for improved texture and extended shelf-life.

CMC
Carrageenan

Carrageenan

Hanit carrageenan is easy to work with and gives a transparent gloss to cakes which result in creating a delicious appeal to consumers. The moisture loss is also minimized to a point where prolonged storage is achieved.

Carrageenan
Modified Starch

Modified Starch

In cakes, muffins and soft cookies Hanit modified starches are important for stabilizing water and maintaining softness. They reduce water migration and improve moisture retention. These benefits are pretty obvious in cakes intended for long frozen shelf life.

Modified Starch

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