CLEAN LABEL SOLUTIONS FOR COOKIES AND BISCUITS
Cookies and biscuits have always been gourmet pleasures, often prepared with butter.
Economic constraints have pushed some manufacturers to reduce or eliminate butter in recipes.
Our team of researchers and industrialists have discovered the benefits of durum wheat in crispy, shortbread or soft cookies and biscuits and developed the ranges Gem, Pépite and Perle.
- Co-extruded biscuits
- Plain biscuits
- Shortbread biscuits
- Digestive biscuits
Our team of researchers and industrialists have discovered the benefits of durum wheat in cookies and biscuits and developed the Gem, Pépite and Perle ranges.
The sensory benefits of our solutions vary according to the amount of product used, the recipe and the process. However, the following global characteristics stand out:
Taste: Malted cereals, caramel and nutty butter notes
Colour Light or golden cream
Texture: light texture and meltingly soft without being pasty in the mouth
For co-extruded biscuits, plain biscuits, digestive or shortbread biscuits, a shortbread sensation is present depending on the amount and the product used.
For madeleines, a softness sensation depending on the amount and the product used.
Increased the amount of product manufactured by a kneading machine thanks to a high capacity of hydration that is preserved after cooking.
When using dusting flour, the absence of sticking reduces the line cleaning time.
A large number of Mediterranean products traditionally use durum wheat.
Certain diets, coupled with their art of living, give this region a strong legitimacy to promote many products.
Validated by various equipment manufacturers, our products can be used at 100% or in combination, keeping high performance indicators.
Formulation with fewer eggs
Containing Beta Carotene and source of protein, our solutions can reduce or eliminate eggs in different recipes.
Formulation with fewer artificial colours
Containing Beta Carotene, our solutions eliminate the use of certain artificial colours.
High water retention
The native properties of durum wheat give it a strong hydration capacity that is well preserved after cooking.
Our products, of different grain sizes, give a shortbread or soft appearance which meet market expectations.