Instant bakery cream with a perfectly creamy texture from Emwaxy®

A bakery cream must fulfill many requirements, such as high baking stability, good freeze thaw stability and at the same time it should be creamy and tasty.

A common solution is a combination of modified potato starch and alginate. Unfortunately, alginate has a negative effect on the texture of the baking cream, especially after freezing and thawing. This can lead to unpleasant sand-like gelling, unsmooth texture and water separation (syneresis). The solution is Emwaxy® starch.