Texture & bake stability
Industrial bakery cream filling is often produced by addition of water to a mix of texturizers and milk powders. Traditionally, modified potato starch is used for this application because of the special texture and creamy mouthfeel. The challenge for bakery cream is that next to texture and mouthfeel the products should also have good bake and freeze-thaw stability. For a good bake stability, other ingredients such as alginate are used with a potential negative effect on texture and mouthfeel after freezing and thawing.
Next to our golden standard Emjel® EP 820 C, Emsland Group has also developed an instant modified starch based on waxy potato starch, Emwaxy® JEL 300. This product stands out in viscosity and texture and has an improved bake stability. This offers the opportunity to reduce the amount of alginate that has a positive effect on the texture of the bakery cream, especially after freezing and thawing!