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30.05.14

H&F Pectins for Bread Improvement

Pectins are well-known especially as gelling agent in jams or confectionery. However, it is possible to use them by far more versatile. High ester pectins such as Pectin Classic CB 202 which is developed for this application, are very well suited as an  alternative to common bread improvers. With the addition of these pectins the doughs become softer and smoother. As a consequence of the improved tolerance of the dough it is possible to manufacture breads with higher volume. This effect also supports improving the freeze-thaw stability of dough pieces.

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