Producers are aware that the main reason their fine bakery products are purchased is for their taste and texture, both of which are key to eating pleasure. 

NUTRIOSE^® provides producers with an invaluable opportunity to develop healthier versions of these products because it allows their sugars and/or fat to be replaced without compromising either of these qualities.

 

• Nutritional
• Sensory
• Technical
• Applications

Nutritional Benefits

• Outstanding sugars substitution potential (up to 30%, with no process changes).
• Fat reduction that does not compromise textures and volume (a reduction of up to 25-35% in fine bakery, such as muffins).

 

>> Calorie management 

The incorporation of NUTRIOSE^® delivers a high level of fiber enrichment thanks to its outstanding tolerance.

>> Extended energy release

A source of slow carbs, NUTRIOSE^® makes it possible to develop bakery solutions based on exploiting the extended energy release that encourages a balanced food intake.

Sensory properties

Technical properties

• Highly stable, NUTRIOSE^® is well adapted to industrial processing and is easy to handle on traditional baking equipment.
• The solubility and dispersibility of NUTRIOSE^® allows it to be incorporated in both solid supplements and those to be rehydrated.
• NUTRIOSE^® has slight or no impact on dough behavior. Minor adjustments may be needed depending on the formula. Roquette support is available.

Applications

• Rich-in-fiber biscuits associated with sugar reduction for healthy sweet snacks.
• Rich-in-fiber and delicious low fat biscuits for weight-conscious consumer.
• Healthy and delicious biscuits for the whole family thanks to NUTRIOSE^® and MALTITOL^®.
• Associating reduction in sugar and enrichment in fiber for a great pound cake.
• Reducing calories for better health and taste in a pound cake that is low in fat and rich in fiber.

 

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