Our Innovation

Air Process

Aeration consists in the process of introducing a gas, such as AirCO2, Nitrogen, etc., into a liquid or viscous mixture giving the end Food Product more volume and a lighter consistency (key features in baked goods). It makes possible decreasing  the quantity of rising agents, emphasizing taste and aroma and enhancing stability of the product during time.

Benefits

  • Extraordinary improvement in quality (organoleptic properties – shelf life)
  • Measurable Results (up to 30% of air or gas incorporated)
  • Versatility (traditional and gluten free industry)
  • Compact Design (suitable for small laboratories or R&D department).

Applications

Pastry (sponge cakes, meringues, plum cakes, muffins, mousse, chocolate, ice cream, etc.)

Sauces and savoury products (mayonnaise, sauces, emulsions, jelly, etc.)

Baked goods (pizza, bread, crackers, sour dough, etc.)

„CLEAN LABEL IS THE NEW REVOLUTION“

 

REDUCTION or ELIMINATION OF CHEMICAL ADDITIVES

(through aeration which acts as a leavening agent)

 

HEALTHY BENEFITS

 

SOLUTION FOR GLUTEN-FREE INDUSTRY

 

EMPHASIZED ORGANOLEPTIC PROPERTIES

 

LONGER SHELF-LIFE

 

LOWER COST OF PRODUCTION

Nello NalessoINNOVATION