date:Jul 04, 2013
pastries, the flour scores particularly highly from a time point of view. Purafarin HydroSoft enables manufacturers to produce products without the usual gluten relaxation resting times during processing, thus reducing overall production times.
Test recipes for fine baked goods such as muffins and cookies show that it is possible to use up to 30 percent less fat by adding the functional flour. The texture and crumb consistency of baked goods, however, remain the same.