Nougats
Bianbel®
Bianbel® is a specialized range of high protein blends, especially used for the replacement of egg white for foaming properties. Proteins in Bianbel® NG facilitate an homogeneous incorporation of the air in the mixes and stabilize the air bubble network.
Description
Dry application – Nougats are confectionary products in which cooked sugar is incorporated in a foam.
Indicative process
- Reconstitution of powders in water (10mn)
- Whipping (3mn)
- Cooking sugars and water (130-140°C)
- Mixing syrup and foam at 113°C
Benefits
- Heat stability in the usual processes
- Replacement of liquid or powdered Egg White
- Better microbiology control
- High whipping properties (volume and shape retention), even when incorporation of particles
- Fitted for egg allergy
- Nice and neutral taste
- Good mouthfeel
- Cost savings and less volatility versus egg white powders
