Air Process

Aeration consists in the process of introducing a gas, such as Air, CO2, 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.)