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SUMMARY TABLE: PROBLEMS AND SOLUTIONS<br />
PATISSERIE / BAKERY<br />
Problem Recommended products Solution<br />
I want to reduce fat<br />
INULIN HOT<br />
Replacement <strong>of</strong> some or all <strong>of</strong><br />
the fat with Inul<strong>in</strong> Hot<br />
I want to reduce sweetness<br />
OLIGOFRUCT OR<br />
INULIN COLD<br />
Substitute part <strong>of</strong> the sugar<br />
(Inul<strong>in</strong> Cold) or all (Olig<strong>of</strong>ruct)<br />
I want to improve the texture<br />
when defrost<strong>in</strong>g or solve the<br />
syneresis problem.<br />
FLAXFIBER<br />
Add Flaxfiber (or substitute<br />
Xanthan if already used <strong>in</strong> the<br />
recipe).<br />
I want to improve the emulsion or<br />
replace emulsify<strong>in</strong>g agent<br />
NATUR EMUL<br />
AND FLAXFIBER<br />
Substitute egg yolk or another<br />
emulsifier<br />
I want to replace gluten<br />
PSYLLIUM<br />
AND FLAXFIBER<br />
Substitution <strong>of</strong> wheat flour<br />
by Psyllium <strong>in</strong> comb<strong>in</strong>ation<br />
with gluten-free starches and<br />
Flaxfiber<br />
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