Dairy, desserts, pastries

When it comes to eating dairy desserts and pastries, texture is as important as taste, as texture is a key to invoke a perception of pleasure, which goes hand in hand with the consumer’s enjoyment.

Weishardt offers the STABI range of texturizing solutions for dairy desserts & pastry applications:

STABI usage in dairy & desserts

Whipped cream

Stabilizing agents for formulating a whipped cream that will hold decoration longer

Jelly

Gelling agents for jelly desserts

Mousse

Stabilizing and gelling agents for refrigerated and frozen mousses, as well as Bavarian cream

Panna cotta

Thickeners for Panna Cotta

tart glaze

Powder preparations to be used in tart glaze

Dairy products

Texturizing and stabilizing agents, which bring firmness and syneresis control

Choose Weishardt’s STABI blends for dairy desserts and pastries to guarantee an excellent eating experience every time.