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How to bind cereals and nuts effectively

Consumers are increasingly interested in biscuits and biscuits. crackers that contain healthy ingredients.

49 % of Spanish adults look for biscuits with health-promoting components. *

The importance of health to consumers is driving biscuit and biscuit brands to crackers to not only develop recipes with ingredients known to be healthy (such as nuts, cereals, fruits and vegetables), but also to highlight these ingredients on the packaging of their products.

To create such products based on an agglomerate of solid ingredients, different components are traditionally used to prepare a solution with binding properties. However, this process is often inefficient from a production point of view, where the aim is to simplify handling, reduce production times and minimise losses.

These are some of the handicaps the industry faces when using binder solutions and the key ingredients that could solve this challenge in different applications:

HANDICAPS

  • Pre-preparation time for multi-ingredient binding solutions.
  • Over-effort in traceability and control of all ingredients.
  • Low shelf life of the crisp effect in the final product.

SOLUTIONS

A single binding system:

  • No prior preparation process.
  • Ready-to-use | immediately ready for baking.
  • Easy dosing | the crystalline structure of the powder allows easy dosing.
  • High efficiency | crisp effect until the end of the product's shelf life.
  • Wide range of blends in different flavours and formulations | vegan, organic.

If you are interested in binding cereals and nuts effectively in your industrial bakery and pastry products, contact our team and we will advise you on everything you need.

*FMCG, 2023

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