Innovation for people who bake globally
Universal mix for long shelf life curd muffins, cupcakes, sheet cakes
Muffinking Curd
Muffinking Curd
Technological aspects
- Has a moist, soft texture.
- Does not crumble during storage.
- Has a “short bite.”
- Can be used in factories that use manual labor.
- Can be used on all types of batching equipment, including metering pumps.
- Suitable for all types of ovens.
- The dough semifinished product holds inclusions, fillings and fillings (frozen berries, canned fruit, etc.) both inside and on the surface.
- Universal as a stand-alone assortment base and as a replacement for existing mixes and leavening agents in production.
- Keeps the structure and consistency of the product (softness, moisture) as close to “fresh” as possible for several months.
- Combines and is mutually complementary with industrially used freshness extenders such as invert syrup, molasses, glycerin.
- There is no need to apply various low-dose monocomponents with uncontrolled activity and high risks of application error.
Marketing aspects
Muffiking Curd is an effective economic solution for creating a wide range of flour pastry products of long shelf life with the flavor and aroma of cottage cheese in industrial conditions.
Please contact our specialists for recipes and technological support.