Ingredients for confectionery products

Baking powder is one of the main types of raw materials for baking and confectionery production, used to give dough products a porous structure. Products made from loosened dough bake well, have a pleasant appearance, aroma, taste and better digestibility.

Citric acid is used in food preservation. She may be involved in unpleasant activities that affect the freshness of canned food. In addition, it is used in soda, tea, jelly, puddings, mayonnaise, processed cheese and other products. In cooking, it is used to impart a sour taste to the work surface; rotation with goods to extend shelf life; to add tenderness to meat. Citric acid is often used in marinades. It directly affects the taste, making the meat more tender and melting in the mouth. At the same time, the period that the product can stand in optimal conditions also increases.

Food gelatin is used in the production of jellies, jellied jellies, blancmange, and some types of desserts (cakes, candied fruits, candies); in the food industry it is used in the production of yoghurts, chewing gum, etc. The most common thickener in home cooking.

Biological dough leavening agent. They are used mainly in bakery for preparing dough from wheat flour and dough from a mixture of wheat and rye flour, as well as for baking certain types of confectionery products, for example, muffins from rich yeast dough.

Pectin is a gelling agent, stabilizer, thickener, and moisture-retaining agent. It is used in the production of preserves, jams, confitures, marmalade, etc.

Vanilla sugar is a necessary ingredient for every housewife!

Vanillin crystalline flavoring always proviges an excellent result!