Address: Westbahstrasse 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Adding world class quality
In cakes Hanit xanthan gum provides recipe tolerance, an increase in volume, moisture retention and relevant combinations.
By adding Hanit CMC the volume of cake increases and the quality improves; it can trap air bubbles, help the batter retain air for volume and fine grain. Our CMC controls the rheological properties of the batter, which is an important matter in large-scale manufacture, where mixing, pumping, and filling stages are happening. The even hydration of the dry ingredients is facilitated and it helps to retain moisture for improved texture and extended shelf-life.
Hanit carrageenan is easy to work with and gives a transparent gloss to cakes which result in creating a delicious appeal to consumers. The moisture loss is also minimized to a point where prolonged storage is achieved.
In cakes, muffins and soft cookies Hanit modified starches are important for stabilizing water and maintaining softness. They reduce water migration and improve moisture retention. These benefits are pretty obvious in cakes intended for long frozen shelf life.