5 Steps to get the most out of Fibers in Pastry Making

Fibers in pastry making have become an indispensable ingredient. Not only does it allow us to considerably reduce the amounts of sugar and fat in cakes, but it also provides many benefits to our body. We can improve our desserts considerably by introducing fiber as a base.

The Use of Fibers in Pastry Making

By exploring the elaboration technique, we will be able to acquire a greater understanding of the use of fibers in pastry making. These play a crucial role, especially when it comes to emulsifying. Emulsifying is a technical function where two elements are joined: fat and water; in which the ingredients are combined meticulously to achieve an optimal texture that delights with its freshness and excellence, ultimately offering total stability.

By incorporating fiber among the base ingredients, we can significantly reduce the excessive amounts of sugars and fats that were traditionally used in pastry preparation. In this way, the fiber acts as a substitute alternative, allowing us to enjoy a surprising texture. Nowadays, it is difficult to do without it due to its multiple benefits.

Among its advantages is the peace of mind of knowing that we are consuming a healthier and, therefore, lighter product, in addition to helping us to better highlight the ingredients, such as nuts and fruit in general.

Fiber fulfills several functions in our cakes. On the one hand, it provides greater elasticity, especially when we stretch the dough, to manipulate it, thus preventing it from breaking easily. When we use fiber in the preparation of creams, we achieve an increase in their density and thickness.

Of course, fiber facilitates the emulsion of the rest of the ingredients, by enabling a better union between them, making the dough more compact, especially if we use it to make that cookie base that many cakes have.

In the event that we seek to keep our desserts frozen, to then thaw them for consumption, the fiber allows them to maintain their fresh texture, as if they were freshly made.

Although they replace fats, fibers offer us that creamy sensation on our palate, as well as a sweet taste, being an alternative to sugars. We have many options that we can choose, depending on the problems we seek to solve when creating a cake. Each type of fiber allows us to get the most out of our productions.

The Steps to Improve our Cakes

The most common problems in pastry find their solution if we follow 5 fundamental steps. These focus on choosing the most suitable fibers for each problem that may arise in the kitchen. For this, we have the products offered by the Sosa Ingredients brand, which always offers the best quality for pastry, thanks to the technological studies it has carried out to satisfy pastry shops and cooks.

1. Fat Reduction

One of the problems that worries us all the most, which has to do with health, is fat intake. With the right fiber we can achieve this goal. In this case, we will use Hot Inulin, which Sosa Ingredients offers us. This product is perfect for use in mousses, creams and ice creams.

Hot Inulin manages to maintain the maximum creaminess, as fat would, but offering us a healthy food, of vegetable origin.

2. Sugar Reduction

We can resort to two products, depending on the preferences we have when reducing sugar or replacing it completely. On the one hand, Cold Inulin, in addition to providing creaminess, highlights the sweetness of our desserts, allowing us to reduce the amount of sugar that is usually used. For this reason, it is also very suitable for acidic flavors, being a special reference in the preparation of sorbets.

On the other hand, Oligofruct makes it easy to forget about sugar, because it provides that part of the sweetness that we like so much in desserts. It is also of vegetable origin and, therefore, healthier.

3. Avoid Syneresis

Syneresis refers to the loss of moisture that, in this case, a cake can suffer during the freezing and thawing process. To avoid this, we can resort to Flaxfiber which, in addition, allows us to achieve a better texture. This product has been made from golden and brown flax.

Flaxfiber facilitates the emulsion and stabilization of the dough that we will use in the cake. With this fiber we can also thicken creams and offer great satisfaction on the palates.

4. Improve the Emulsion

If what we are looking for is a solution for the emulsion, we already know an option, such as Flaxfiber, from Sosa Ingredients. Another alternative from this same brand is Natur Emul, which is perfect for glazes, mousses, creams and ice creams.

5. Create Gluten-Free Cakes

To get a gluten-free cake, it is necessary to replace wheat flours with a combination of fibers, such as Flaxfiber and Psyllium. This last fiber comes from Plantago ovata, a plant that provides elasticity, texture and a spongy sensation to pastries.

If you want to know more about fibers in pastry making and become an expert in pastry, we invite you to download the Fiber Use Manual in collaboration between Sosa Ingredients and the Pastry World Champion Jordi Bordas.