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Makrofix®
Makrofix® replaces the previously necessary roasting of the macaroon mass, which brought cohesion through partial coagulation of the protein. Makrofix regulates the water binding and viscosity and thus achieves this smooth cohesion. The heating only serves to dissolve the sugar, all other components are stirred into the sugar solution and worked through without further heating.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Texture & Consistency
- Starches & Thickeners
Food Ingredients — Whole Foods, Extracts & Premixes
- Food Premixes
Other characteristics
- Brand
- Makrofix
- Features
- Improved Water Binding, Improved viscosity
- Functions
- Premix, Viscosity Modifier
- Ingredient Name
- Bakery Mix
- Markets
- Food & Nutrition
- Advantages
Less work; Good dressing properties even after longer standing times; No liquid deposits during the baking process; Shapely baked goods; Improvement in the color and shine of the baked goods; The use of glucose or sorbitol syrup can delay the drying out of the crumb for months.
- Technology
- Food Ingredients
- Food Ingredients Features
- Improved Water Binding
- Improved viscosity
- Food Ingredients Functions
- Premix
- Viscosity Modifier
- Recipe Ideas
- Coffee Slices
- Coconut Duchesse
- Elisen Lebkuchen
- Gingerbread Slices
- Coconut Macaroons
- Fruit Slices
- Coconut Cherry Tarts
- Princess Macaroons
- Food and Nutrition Applications
- Macaroon
