Viscosity

The moment of truth comes when an apple turnover is switched from the freezer to the oven: will it manage to hold on to its shape and filling? Are texture and mouthfeel still right even after cooling down? Many hydrocolloids run into problems during pan frying and roasting, deep frying, freezing and eating. We should like to familiarise you with highly functional ingredients that provide stability through superior surface activity – in formed products, sauces, breaded and other coatings, froths and when being eaten hot.

Other developments and technologies