Zeelandia presents its technological innovations and new ingredients for bakery and pastry products at Alimentaria

Baking technology and tradition

At Alimentaria, Zeelandia will share its knowledge and solutions with its in-house bakery and pastry technology, which includes specific innovative techniques to better understand how ingredients interact and to optimise processes. It will also present new launches of fruit creams, versatile ingredients for pastries and pastry decoration, and new processes for the production of trendy products.

Innovations will include Silkgrain, a clean label preparation combining seeds and whole grains, blanched and macerated with inactive sourdough to produce a bread with great texture and a soft, flavourful crumb.
Zeelandia will also present its Panettone mixes, made with the finest Italian flour for maximum robustness during production. They contain freeze-dried sourdough, contributing to the flavour’s perfect balance; and also incorporate BIT technology, which gives the product an extra soft and moist crumb.

Bread Improvement Technologies (BIT) are one of the main innovations that Zeelandia has developed with a view to improving its fermented products. It combines all its bread-related knowledge, accumulated over a century of operations, together with the most cutting-edge technologies. BIT has been successfully applied to bakery products such as Fibractive, Panomix Fibre, Panomix Soy, and pastry lines such as Panovite Brioche and Panettone mixes.

Another new release available at Alimentaria will be its Origen Masa Madre, an active wheat sourdough starter in powder format with a 2.5-month shelf life at room temperature, not requiring refrigeration.

The Zeelandia stand will feature a bakery space showcasing the transformation of products resulting from the application of innovation and new tech processes developed by its R+D+I area.

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