Nutrilac® for pastry can improve both production methods and your pastry products. Our proteins will improve the lamination properties of your pastry and thereby provide a nice and flaky structure. Our functional milk proteins will enhance the sweetness of the product with its soft and milky flavor profile.
Besides being easy to add in your production, one of the great functionalities of Nutrilac® is that it ensures good lamination properties even when eggs have been removed from your pastry recipe.
- Dough handling
See also our egg free and gluten free solutions.