Trehalose powder - 800gr.
Trea is a monosaccharide carbohydrate obtained from tapioca starch.
Trehalose powder - 800gr.
Ref: 40414006
Trea is a monosaccharide carbohydrate obtained from tapioca starch.
For kitchen
For ice cream
For pastry
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Shipment
Standard 2-4 day express shipping. Free warehouse pickup.
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Description
IMPORTANT:
.Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in buying from another location please write to info@100x100ingredients.com
.Apply to recipes with the rest of the sugars, or when these would be applied.
Apply to recipes with the rest of the sugars, or when these would be applied.
Basically used as a bulking agent, although it provides a high sweetening power, reducing the use of sucrose in multiple applications, but with an essential advantage, it is anti-humectant, so it forms a protective barrier against humidity with other products with higher humidity, keeping the product crispier even after freezing.
In addition to this advantage, it is booming in the industry due to its multiple properties when added to a recipe, with stability, juiciness and preservation being its three strongest aspects. Trea prevents desiccation and oxidation and enhances flavours, and even after long preservation processes it is able to eliminate existing aftertaste. It has a great capacity for preservation It has a great capacity to absorb water and reduce its activity, so it is very useful in the control of syneresis in freezing-thawing processes, avoiding the formation of crystals in ice creams and in any elaboration process that goes through negative temperature. It has a great capacity to absorb water and reduce its activity, so it is very useful in the control of syneresis in freezing-thawing processes, avoiding the formation of crystals in ice creams and in any elaboration process that goes through negative temperature.
Prevents moisture and keeps all dry textures crunchy (biscuits, crocants, meringues, ...), while retaining moisture in whipped doughs, where in addition to maintaining juiciness, it increases their volume (delaying the retrogradation of starch). It prevents the formation of crystals in ice creams and in any processing process that goes through negative temperature. It prevents the formation of crystals in ice creams and in any processing process that goes through negative temperature.
Delays the coagulation of proteins and starches, thus improving any creamy texture where they intervene and obtaining a more elastic, creamier and longer lasting result.
PAC 100% POD 45% Solids 95% SOLIDS 95% Powder presentation, neutral and sweet smell and taste. Applications Any possible use, the most important ones being the following: preserves the crunchiness of biscuits, crackers and tea biscuits. Powdered biscuits Crisp biscuits Crisp biscuits, crackers and tea biscuits.
More moist and fluffy biscuits. More moist and fluffy biscuits. More moist and fluffy biscuits.
Extends the shelf life of foods, prevents them from drying out or going rancid. It can be used as a baking agent.
It can be used as a 1:1 sugar substitute (dry meringues) but a maximum of 33% substitution is recommended. At a rate of 2 gr / Kg, it improves the crunchiness and volume of flaky doughs .
Features
Easy to apply and dissolve.
It is very easy to apply and dissolve.
DOSE
100 - 300 gr / Kg
Technical sheet
Capacity:
800 gr.
Units per box:
1
Downloadable
IMPORTANT:
.Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in buying from another location please write to info@100x100ingredients.com
.Apply to recipes with the rest of the sugars, or when these would be applied.
Apply to recipes with the rest of the sugars, or when these would be applied.
Basically used as a bulking agent, although it provides a high sweetening power, reducing the use of sucrose in multiple applications, but with an essential advantage, it is anti-humectant, so it forms a protective barrier against humidity with other products with higher humidity, keeping the product crispier even after freezing.
In addition to this advantage, it is booming in the industry due to its multiple properties when added to a recipe, with stability, juiciness and preservation being its three strongest aspects. Trea prevents desiccation and oxidation and enhances flavours, and even after long preservation processes it is able to eliminate existing aftertaste. It has a great capacity for preservation It has a great capacity to absorb water and reduce its activity, so it is very useful in the control of syneresis in freezing-thawing processes, avoiding the formation of crystals in ice creams and in any elaboration process that goes through negative temperature. It has a great capacity to absorb water and reduce its activity, so it is very useful in the control of syneresis in freezing-thawing processes, avoiding the formation of crystals in ice creams and in any elaboration process that goes through negative temperature.
Prevents moisture and keeps all dry textures crunchy (biscuits, crocants, meringues, ...), while retaining moisture in whipped doughs, where in addition to maintaining juiciness, it increases their volume (delaying the retrogradation of starch). It prevents the formation of crystals in ice creams and in any processing process that goes through negative temperature. It prevents the formation of crystals in ice creams and in any processing process that goes through negative temperature.
Delays the coagulation of proteins and starches, thus improving any creamy texture where they intervene and obtaining a more elastic, creamier and longer lasting result.
PAC 100% POD 45% Solids 95% SOLIDS 95% Powder presentation, neutral and sweet smell and taste. Applications Any possible use, the most important ones being the following: preserves the crunchiness of biscuits, crackers and tea biscuits. Powdered biscuits Crisp biscuits Crisp biscuits, crackers and tea biscuits.
More moist and fluffy biscuits. More moist and fluffy biscuits. More moist and fluffy biscuits.
Extends the shelf life of foods, prevents them from drying out or going rancid. It can be used as a baking agent.
It can be used as a 1:1 sugar substitute (dry meringues) but a maximum of 33% substitution is recommended. At a rate of 2 gr / Kg, it improves the crunchiness and volume of flaky doughs .
Features
Easy to apply and dissolve.
It is very easy to apply and dissolve.
DOSE
100 - 300 gr / Kg
Capacity:
800 gr.
Units per box:
1
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Trea is a monosaccharide carbohydrate obtained from tapioca starch.
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Trehalose powder - 800gr.
