Emulsified sugar binds inclusions
A new liquid binding agent produced by Unifine Food and Bake Ingredients uses new technology for the enhancement of biscuit production and extruded lines.
The emulsified sugar product with a neutral flavour binds seeds, nuts, fruit and other inclusions into a mix which can then be machine extruded and cut for the manufacture of biscuits and similar lines.
New to the UK, this binder has already been launched in Germany and presents a raft of opportunities for larger scale biscuit and cookie manufacturers, according to Unifine.
Unifine Food & Bake Ingredients is part of the Dutch Royal Cosun Group and is a European specialist in food ingredients. Its portfolio covers everything from flavours, compounds and pastry mixes to fillings, decorative products and chocolate.
Unifine also produces a range of fruit fillings, glazes and bake-stable jams.
