Matcha and Cherry Cake
This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture…
Formato
700g
Formato
12,5kg
Trehalose is an ingredient 100% derived from tapioca starch, with 95% solids and moderate sweetening power (POD 45%). It acts as a multifunctional bulking agent that protects membranes and proteins against desiccation in freezing processes. In addition, it creates an anti-humidity barrier, ideal for maintaining the texture of foods such as yogurts with crunchy inclusions.
Use Trehalose in a range of 10% to 30% to replace common sugar in various preparations. In specific preparations such as dry meringues, it is possible to replace up to 100% of the sugar, achieving a lighter and more stable texture. Incorporate directly cold or hot according to the recipe, taking advantage of its protective properties against drying and its capacity to form anti-humidity barriers.
Trehalose stands out for its remarkable water retention capacity, which makes it an ideal ingredient to improve the texture and juiciness of various preparations. In addition, its cryoprotective action is especially useful in the preparation of ice cream, as it prevents the formation of crystals and the appearance of syneresis during the freezing process. Another outstanding property of trehalose is its ability to enhance flavors, while protecting against oxidation of fruits and vegetables.On the other hand, in dry products such as candies, caramelized nuts, cookies, sables and meringues, trehalose acts as a moisture repellent agent, helping to maintain their freshness and consistency for a longer time.
Trehalose is ideal for frozen ice cream and mousse recipes, improving their stability upon thawing. In mixed products such as yogurts with cookies, it prevents crunchy inclusions from becoming moist. It is also useful in ganaches, truffles and baked products where precise moisture control is required.
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