The best sensory experience for the consumer is to buy products with an attractive visual appearance, a good taste and a characteristic texture.
The combination of different textures in pastry products is one of the main preferences of more than 30 % of consumers.*
Spongy, laminated, chewy, dense, creamy, crumbly or sandy are some of the textures with which we can adapt the doughs of our products to make them unique and characteristic, but there are topping and inclusion ingredients that allow us to create new sensory experiences based on the contrast of textures.
There are different typologies and formats for these complementary ingredients and the intended use and objective will define the choice of one typology or another.
It is important to consider the handicaps faced by the industry when using inclusions and coatings, as well as the key ingredients that could address these challenges in different applications:
HANDICAPS
- Inconsistent visual appearance of inclusions and coatings at the end of the final product's shelf life.
- Loss of texture, flavour and colour of inclusions and toppings.
- Little variety of formats.
- Problems of caking of inclusions and coatings prior to use.
- Unwanted colour migrations.
SOLUTIONS
- Inclusions and toppings of coverage with technology vacuum belt, freeze dried o spray dried | consistency in shape, colour, crunchiness, taste and in multiple formats (whole fruit, granular, glass). Fruit 100 %, partial fruit content or only visual effect and flavour. Low hygroscopicity and thermoplasticity. Traceability control from the origin of the fruit.
- "Bakery Bits solid pellets which are melted during baking for
give a soft, jam-like texture and a unique optical appearance. No caking. A solution with a unique cost-performance ratio.
*Kantar Profiles / Mintel, Fieldwork: October 2023.