PGPR in Bakery: Improving the Quality of Fillings and Icings

Date: 2025-12-23

Visits: 267

Beyond chocolate, PGPR is a powerful tool in bakery. It stabilizes fat-based fillings and icings, preventing oil migration into dough or cake layers. This maintains defined layers, desired texture, and overall product integrity in pastries, doughnuts, and coated snacks.

Enhance the quality and stability of your bakery products.
Explore PGPR for bakery applications:
John Yan | Email: johnyan@zzhonest.com | Phone/WhatsApp/WeChat: +86 18039978321

#Bakery #Fillings #Icings #SnackFood

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