People love a freshly baked treat, even when on the go. This has fueled the presence of in-store bakeries and chains. Bakers want quick, convenient, easy-to-use and semi-finished products. These come in a powdered, chilled, or frozen form to satisfy the high demand. The industry requires an innovative, solution-driven supplier, with a worldwide network. Avebe satisfies these needs and provides the ingredients for success.
Pound and sponge cakes, choux pastries, and muffin mixes all benefit from the Paselli™ and Eliane™ instant starches to stabilise and standardise. These products control the batter viscosity and aeration, retain moisture, provide an extended shelf life, and ensure a better mouthfeel.
Fat is tasty, soft, rich, and indulgent, but cakes high in fat are high in calories. Reducing the fat in a pound cake formulation can mean a reduction in viscosity, texture, and taste. With Etenia™, manufacturers can maintain what consumers love about fat—the mouthfeel and creaminess—while reducing calories. A cake baked with Etenia™ is consumer preferred: it’s rich, tasty, and healthier.
In today’s consolidated and industrialised baking industry, the dough is refrigerated, frozen, and thawed, all the while needing to maintain its stability, moisture, texture, and shelf life. This is why innovative starches from Avebe, such as Paselli™ and Eliane™, are increasingly used in refrigerated or frozen dough applications such as pizza crusts and sandwiches.
Consumers want a healthy, low-fat, low-carb, and fibre enriched biscuit that’s also tasty and with the right crunch. Our solution Eliane™ avoids the hard bite that often comes with a low fat product. Eliane™ together with Solanic® also enables manufacturers to produce a clean label baked potato snack with minimum fat content and that delightfully crispy texture.
The industry requires an innovative, solution-driven supplier, with a worldwide network. Avebe satisfies these needs and provides the ingredients for success.
