A free webinar will highlight technical solutions in sweet baked goods aimed at improving product quality and significantly extending shelf life. Beneo, a manufacturer of functional ingredients, will host the webinar on May 22 at 10 a.m. (EDT).
During the webinar, Katja Reichenbach, Beneo product manager, Palatinose, and Annick Van Den Heuvel, Beneo customer technical service engineer, will examine the findings of technical trials with the company’s functional carbohydrate Palatinose (isomaltulose) in glazings and icings for both fresh and frozen packed doughnuts. The results suggest that when sucrose is partially replaced with Palatinose in the glazing or icing, there is a significant extension to shelf life of fresh packed products. These trials have also indicated remarkable improvements in the quality of frozen donuts after defrosting.
In the webinar, we will take an in-depth look at the preparation of glazings, practical guidance for the manufacturing process and how to reduce stickiness to maximize taste and enhance visual appeal,” said Reichenbach in a news release.
Source: Bakers Journal