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.
- Dough handling
- Crumb structure
- Shelf life
- Egg reduction