Whey ingredients for the final touch
The emulsifying and textural functionalities of Nutrilac® are perfect for bakery custards and glazes.
Your custards gain a rich taste, creamy texture and milky flavour that consumers will love. Nutrilac® also improves baking stability, resulting in a homogeneous final product.
Used in glazes, Nutrilac® can replace the egg that adds the final finish to your croissants and pastries. Bakery products gain a long-lasting shine that enhances their golden and appealing appearance.
Benefits
Custard:
- Good air incorporation
- High creaminess
- Baking stability
- Reduced stickiness
Glaze:
- 100% egg-free
- Even golden colour
- Long-lasting shine
