Sugar replacement in sweet bakery
Sugar is a key ingredient in biscuits and cakes. Apart from its sweet taste, it allows controlling the gelling point of starch, contributing to the texture and visual aspect. Replacing sugars should affect neither dough behaviour during the manufacturing process, nor shelf life. Based on its long time expertise in sweet bakery products formulation, Tereos Syral application centre has developed reduced sugars and no added sugars formulations using Maltilite® maltitol and Actilight® fructo-oligosaccharides, keeping in mind that consumers won’t compromise on pleasure even when choosing sugar reduced products.