Gels in baking

Prenzel’s food gels are based on a traditional French technology. The addition of a plant-derived, gelling agent to a culinary concentrate results in a valuable new resource for bakers and food processors.
 
As the baking mix is heated, the gelling agent hardens the cell walls of aerated products such as sponges. As the cell walls become less permeable, more of the flavour of the concentrate is retained. At the same time any volume shrinkage at the end of the baking process is reduced.

The net result is an item with more flavour, a firmer mouth-feel and increased moisture retention.  Furthermore, this is all achieved without any significant modifications to existing recipes and procedures.
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These gels are available in six of the most popular of Prenzel's standard culinary flavours: Brandy; Clear Orange; Grand Orange; Gin; Kirsch and Rum. On client request, the distiller will make up Gels based on any of the other culinary concentrates in the Prenzel range.

For more information, please contact our friendly Foodservice team.

 
Barbara Thorpe, barbara@prenzel.co.nz
Shelley Bedingfield, shelley@prenzel.co.nz
 
Phone 0800 773 693 ext 1


 
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