Cakes

Sweet dough

For sweet dough, taste, structure and handling is very essential. With Nutrilac® for sweet dough you can create a more moist and better structured dough. Our proteins can make dough handling easier as well as improve your mixing tolerance.
Nutrilac® also secures stable volumes and a sweet natural taste in your sweet dough bakeries.

Our Nutrilac® proteins can be used both for egg replacement as well as skim milk replacement in sweet dough applications. It allows you to replace up to 100% of the skimmed milk powder in your recipes, while the quality of your final product will be unchanged or even improved.

Benefits

  • Dough handling
  • Crumb structure
  • Elasticity
  • Freshness
  • Softness
  • Shelf life
  • Bite
  • Egg reduction