Low-Aerated Desserts with a Consistent Texture
Consumers expect low-aerated desserts to have a superior taste in combination with a pleasant consistency. We support our customers in producing excellent low-aerated desserts including our performance ingredients to achieve the optimal texture and an enjoyable mouth feel.
In contrast to high-aerated desserts such as mousses, low-aerated desserts and creams are expected to be softer, creamier and moister. Their texture is smooth and velvety, which makes them easily melt in your mouth.
We offer Lamequick® whipping base as a superior solution for the production of low-aerated desserts. By adding Lamequick® our customers manufacture desserts with a creamy mouthfeel, excellent stability and texture, superior melting properties and very fine air bubble distribution.
The Lamequick range is typically applied as part of a premix. In addition to its convenient use in instant powder blends for homemade applications and in catering service, Lamequick and Lamegin® also meet the production needs of ready to eat low-aerated desserts.
- We have more than 150 years experience in the human nutrition industry and have developed a broad portfolio of food performance ingredients for all kinds of desserts.
- We extend our portfolio with forward-looking products, formulations and concepts based on global trends and regional specifications.
- We support our customers and partners with technical application services and product development as well as tailor-made training in our eight globally linked Application Labs.
Disclaimer: Specific regulations in the respective countries on the ingredients used, for the intended use and claims made on the final product have to be observed.