Ingredients for cakes

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 13 September 2011

Citation

(2011), "Ingredients for cakes", Nutrition & Food Science, Vol. 41 No. 5. https://doi.org/10.1108/nfs.2011.01741eaa.023

Publisher

:

Emerald Group Publishing Limited

Copyright © 2011, Emerald Group Publishing Limited


Ingredients for cakes

Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 5

Ulrick & Short Ltd has launched even more innovative ingredients to help the bakery sector improve nutritional profiles and profit margins. Having previously focused on batter and dough formulation, the company’s latest bakery ingredients have been developed for fillings, toppings and icings. A breakthrough in starch and flour technology has enabled Ulrick & Short to create a set of pioneering ingredients that not only add body and present superior mouth-feel but, which also reduce moisture migration and increase stability over life for products such as creams, fruit fills, toffee sauces and ganache.

For more information please contact at: www.cleanlabelingredients.com