The Different Flavor Profiles of Cheese Powder Lactosan for the manufacture of biscuits, goes beyond providing authentic cheese aroma and taste.
They are rich in protein and original milk fats.
Its proteins and free fatty acids can replace emulsifiers in cookie formulations, due to hydrophilic and hydrophobic characteristics.
This way, are capable of producing even more stable emulsions over time, ensuring better quality of products and processes.
More efficient process
Dairy proteins can contribute to the Maillard reaction in the development of the color of cookies during baking.
The smallest cheese powder dosages, what 3% (flour base) in cookie formulations, allow the temperature and/or time in the last zone of continuous ovens to be reduced by more than 10%.
This contributes to lower energy consumption in production, generating savings.
Greater crunchiness and better production yield
“Checking” is a common phenomenon in the manufacture of cracker cookies and consists of micro-breaks in the cookies after baking..
These breaks are caused by tensions created by moisture gradients during cooking that deepen with cooling., Postage and packaging.
The addition of cheese powder improves the distribution of moisture and fat in the dough, minimizing internal tensions and, therefore, prevents and/or reduces these micro-breaks in the final product, resulting in higher productive yields.
Crispness is one of the most important attributes for the sensory analysis of cookies, both sweet and savory, being an indicator of the freshness of the product.
A soft texture is responsible for consumer rejection, with powdered cheese Lactosan in the formulation, biscuits are obtained with greater resistance to breaking and, like this, more crunchy.
In sweet cookies, powdered cheese, with milder flavor profiles, like cottage cheese, mozzarella and cream, achieve these results with smaller amounts of 2% (flour base).
Em reduced sodium cookies, cheese powder can mask salt substitutes.
Natural and clean label products
In vegetable fat-based fillings, such as wafers or other sweet filled cookies, powdered cheese Lactosan allow claiming the use of cheese on the label as, for example, in tiramisu or cheese-cake flavors.
Controlling water activity is crucial to prevent water from migrating from the filling to the dough., ensuring greater crunchiness of the cookies.
The moisture content and water activity of powdered cheeses Lactosan is much smaller than those of most solid ingredients used in the manufacture of fillings.
Its emulsifying effect eliminates the need to use additives in fillings. As top notes of natural or artificial flavors used in the fillings will be fixed with the use of cheese powder.
Powdered cheese Lactosan will give your products an irresistible flavor, with an excellent filling sensation in the mouth and an irresistible texture.
Its functional properties will help improve your product claims, replacing additives or other ingredients in your formulation, allowing a product clean label and aligned with market trends.
Get in touch with Tovani Benzaquen and create a new experience in cookie and cracker flavors with powdered cheese Lactosan!
Image and text provided by Lactosan (lactosan.com.uy/portugues/).