Bakery - Pastry

Benefits of our whey compounds

EUROSERUM has developed a range of milk ingredients from selected raw materials, to bring the functional properties necessary to the pastry, biscuit and bakery industries.


 
  • SicaBake® is made from ingredients designed to replace partially or totally milk in bakery, pastry or biscuit applications.
  • SicaShine® is 100% made from milk ingredients designed to replace totally egg as bakery glaze in biscuit and pastry applications.
 

Range and functionalities

- SicaBake 111P: Brings roundness, smoothness and binding property.

- SicaBake 302: Binding and texturing properties, limitation of the syneresis.

- SicaBake 121: Brings softness and lightness to the dough.

- SicaShine 711: Optimal brightness and orange colour in pastry application. 

- SicaShine 306: Control over the colour and the satin appearance in biscuit application.

Benefit of SicaBake 111P:

  • SicaBake 111P can be used for replacing milk and oil in pancakes.
  • Formulation example:


Ingredients
Traditional
Pan Cakes
Pan cakes
SicaBake 111P
 
  Flour 250g 250g
 Whole Milk
 500g -
 Water - 440g
 SicaBake 111P
 - 60g
 Egg 3 3
 Sugar
 40g 40g
 Oil
 30g -
 Salt
 1g 1g
 Vanilla Sugar
 5g 5g



SicaBake 111P brings smoothness, elasticity and roundness to your pancakes or waffles by replacing full fat milk and vegetable oil.

Eurosérum
BP 17
70170 Port-sur-Saône
France

Tél. +33 (0)3 84 96 11 11
Fax +33 (0)3 84 96 11 10

Contact