- Enhances Palatability
- Controls Crumb pH
- Controls Crumb Color
- Increases Formulation Tolerance over Yeast Products
- Enhances shape of the finished bakery product
Delice offers a range of customized phosphates for bakery processing requirements for various applications and have been developed for large scale as well as small scale commercial bakeries. As the use of Delice helps regulate the rate of reaction, it gives rise to a wide range of effects in the finished baked product, suitable for any and every day occasion and awe inspiring.
Delice is specially formulated for specialty breads, sponge cakes, batter mixes and doughnuts
In Sponge Cakes, the délice range as it provides good raising properties across a wide range of sponge conditions. Products have been formulated that are suitable for a wide range of bakery conditions and sizes.
Specialty Breads, can require a baking powder that reacts in two stages, to structure the dough and give an extra rise during baking. Délice21 has been formulated especially to meet these criteria.
Batter mixes are extremely variable, depending upon the size of the batch to be made up, the handling conditions and the hold time before its use. For larger batches, or more vigorous mixing conditions, a slower acting raising agent and higher strength baking powder is required. délice has been formulated to meet the speciﬁc requirements that will give the right raising properties to the batter mix.
Doughnuts require a rapid evolution of carbon dioxide as soon as they hit the hot oil. The short cooking time makes it essential that the acidulant reacts quickly with the bicarbonate. We have developed the délice range to meet the requirements of doughnut applications. If the doughnut batter is to be used over a long period of time, délice can ensure that there is still enough rise left in the mix at the end of its storage to provide correct texture to the product.