Karagenan untuk Produk Bakery

Rangkaian karagenan ini dirancang untuk aplikasi bakery guna meningkatkan tekstur produk melalui interaksi optimal dengan tepung dan protein, menghasilkan kualitas yang lebih baik dan konsisten.

Key functionalities:

• Increase volume yield

• Improve texture and moisture especially for gluten-free product

• Smoother texture (smaller pores) and less crumble

• Maintain crispiness for cookies or dried product

• Stability and moisture control for frozen product, maintain consistency during freeze-thaw cycles

• For wet batters: reduce sedimentation and provides uniform coating, reduce oil absorption and browning during heating process