Eurogerm Provides a Soft Solution for Bakery Applications
23 Apr 2015 --- Bakery ingredients manufacturer Eurogerm has broadened its ‘softness’ expertise by developing effective new solutions based on its Fresh Cake technology which combines enzymes and applications know-how.
Today’s baking industry must meet numerous challenges to win new markets and set itself apart from its competitors, for example: Softness and freshness that are improved and/or extended over time to delay staling as much as possible and meet consumers’ requirements for freshness (i.e. individual cakes); Reduction of additives for cleaner labeling.
By means of its novel formulations of enzymes specifically tailored according to the nature of the finished product, Eurogerm is now offering a new generation of additive-free softness cake improvers specially designed for cake batters. Fresh Cake technology improves the texture of the cakes by providing freshness and exceptional softness with eating qualities that remain longer.
Furthermore, with the new Addigerm Fresh Cake improvers, anti-staling emulsifiers (mono & diglycerides, sodium stearoyl lactate) are removed from the recipe. Using Fresh Cake enables the same production process to be kept (unchanged batter viscosity and baking). Main benefits: improved softness, stronger crumb structure, appreciable moistness when eating
Customers will appreciate the “improved softness”, and moist, generous texture of products that heighten their eating pleasure. Softness is a complex issue that varies according to geographic area, recipes and raw materials. So, in order to assess and optimize each different texture of its customers’ finished products, Eurogerm combines sensorial expertise with physical characteristics analysis.
To contact our editorial team please email us at editorial@cnsmedia.com
Subscribe now to receive the latest news directly into your inbox.
COMPANY DETAILS
Parc D'activites Bois-Guillaume
2 Rue Champ Doré
21850 Saint-Apollinaire
France
www.eurogerm.com
contact@eurogerm.comACTIVE CATEGORIES
INGREDIENTS & SOLUTIONS TO INNOVATE IN BREAD-MAKING
EUROGERM is specialised in development, blending and marketing for the wheat-flour-bread-morning goods sector. Customers benefit from our expertise, innovation and services: designing and customised formulation tested in our baking centre, physical-chemical evaluation, sensorial analysis, technical assistance on site. Milling correctors, bread improvers, technological, sensorial and nutritional certified ingredients (gluten, enzymes, sourdoughs, roasted cereals flours, wheat germs, fibres, vitamins…), preparations for specialty breads/morning goods/pastry, according market trends: clean label, sustainable, gluten-free, organic, vegan.
EUROGERM international development is based on the creation of subsidiaries in close cooperation with a local partner. Currently, there are 12 local abroad subsidiaries created on the French model in: Germany, Spain, Italy, Morocco, Senegal, South Africa, USA, Mexico, Peru, Brazil, Colombia and Lebanon. An extensive network of technical experts offers on-site technical assistance to help our customers implementing the designed solutions.
Quality, security and traceability are our key-points. EUROGERM gained ISO 22000 and FSSC 22000.
Our know-how lies on 30 years of experience in designing tailor-made solutions:
- Formulation Expertise since 1989
- Worldwide sourcing
- Clean Label formulation for 10 years
- Wide ingredients portfolio
- Organic range for 20 years
- A global vision of market trends
BEING INVOLVED IN YOUR SUCCESS IS OUR MAIN GOAL
Consumers are more and more conscious of the relation between food and health and Eurogerm plays a key role for helping its customers to create balanced enjoyable products, that fit in their markets. Encouraging our customers to be aware of consumers’ expectations, we support them by innovating, creating, discovering, renewing and designing customized solutions, following our 8 product development strategies vision: Indulgence, Clean Label, Performance, Nutrition, Sustainability, Veggie, Free From and Innovation.
Our wide offer of technological, sensorial and nutritional bakery/pastry Ingredients & Solutions enables our clients to answer to their markets expectations and beyond. Thanks to our worldwide knowledge and sourcing, our large formulation expertise, we can customize and create new tailor-made developments. Recently, specific enhancer for tortilla flexibility, premix for gluten-free appealing “brioche”, special improver for lower-butter croissant or clean-label custard cream have been elaborated! We design your own experience, ask our teams.
