TOPSWEET FOR PASTRY GOODS
FUNCTIONAL SYSTEMS FOR PASTRY GOODS OF ALL KINDS
TopSweet for pastry goods
With the TopSweet product range we offer individual baking improvers and premixes that meet a wide diversity of requirements in the production of pastry goods. For instance, they take country-specific climatic or hygiene conditions into account. But we also find practical solutions to raw material problems such as a shortage of fresh eggs, dairy products or emulsifiers. By pastry goods we mean products that contain at least 10 parts of fat and/or sugar to 90 parts of ground cereal.
Yeast-raised pastry goods
Most companies use their own raw materials for the production of yeast-raised pastry goods. Most suitable for the production of yeast doughs, doughnuts & Co., are our baking concentrates and premixes that greatly increase the volume, stability and shelf-life of such yeast-raised goods.
Pastes and batters
A basic range or individual, customized recipes: we supply mixes and integrated compounds for pastes and batters, with or without whipping. Use TopSweet Sponge to conjure up fluffy sponge bases, or tempt customers to buy with succulent choux pastries made from TopSweet Choux Paste Mix. Production is simple, reliable and efficient.
Doughs containing large amounts of fat and sugar present a special challenge to enzyme-based flour treatment; nevertheless, with osmotolerant enzymes it is possible to improve the shelf-life and succulence of the crumb even in sugar-rich products. For plain or Madeira cake and heavy doughs our TopBake Fresh products are the best choice.
Fillings and toppings
Fresh eggs and dairy products are important ingredients of many recipes for pastry goods, but in some countries the use of these raw materials is fraught with imponderabilities and restrictions. Examples are shortages, price fluctuations or insufficient refrigeration capacity. For our customers we design tailor-made integrated compounds and premixes that ensure less dependence on local circumstances and permit consistent quality of the finished products.
Creams and fresh cream stabilizers
Cooked vanilla cream, cold-whipped chocolate mousse or quark fillings with high freeze-thaw stability: our wide choice of creams and fresh cream stabilizers leaves plenty of room for your own creativity. Set an individual note by enhancing your creams with fresh fruit, citrus peel pastes or flavourings.