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Bakery products

Our solutions for bakery

Access our expert guidance on rheology modifiers, such as stabilisers and texturisers to craft bakery creations that delight the senses and captivate the eye, ensuring your products stand out as innovative delights.

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pH
pH - slider
pH - inputs
TSS
TSS - slider
TSS - inputs
°Bx
°Bx
Fat
Fat - slider
Fat - inputs
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Carbohydrate
Carbohydrate - slider
Carbohydrate - inputs
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  • Aglufiber FA

    in starch free bake stable fruit filling

  • Aglupectin LA-S07

    in post oven fruit fillings

  • Aglupectin LA-SX1672

    in post oven cream fillings

  • Aglupectin LA-SX5144

    in bake stable fruit fillings for tarts

  • Aglupectin LC-S18XH

    in high bake stable fruit fillings

  • Aglutex FB115

    in starch free bake stable fruit fillings

  • Aglutex FB733

    in bake stable neutral fillings

  • Aglutex FB733

    in creamy bake stable fruit fillings

  • Aglutex J1271M

    in no added sugar bake stable fruit fillings

  • Aglutex J693

    in fillings for chocolate pralines

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