| Use | Product | Function |
|---|---|---|
| Cheese for bakeries and confectionaries | ALGEL 216 CARRAGEL 218 |
Prevents the product form getting “floury” and “sandy”, prevents curd mass from melting during baking, increases the content of dry mass. |
| Bakery fruit fillings | KONJEL 100 ALGEL series PEKTOCEL series |
Ensures the proper thermal-steady consistency, prevents the fruit mass from melting during baking. |
Stabilising and thickening systems for bakery products
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