Our consultant team including local technical bakers and also bakery advisory team of Bakels Aromatic Sweden consists of highly qualified bakery technicians long manufacturing experience from both industrial and artisan production and technical education from studies in Europe and the United States, offer the with following services :
- inspiration to new applications
- recipe optimization
- recipe formulation
- common problem solving
Our products are your solution - ask for our guidance.
Cocoa Powder
Cocoa powder is the fine ground brown powder obtained from the partially or completely defatted portion of cocoa liquor or mass of fermented cocoa beans. Commonly used in baking, cocoa powder adds chocolate flavor and a brownish to red color. Commercially, it’s available as regular, alkaline or dutch cocoa.
K2000 Lemon
A liquid uncolored freshness enhancer with Propylene glycol and lemon flavour, for use in layer cakes, Swiss rolls and all types of sponge cakes. The product prevents mould growth and binds moisture so that the cake remains moist and soft for a longer time.
Glycerin
Glycerin is used in confections to maintain the initial level of crystallization of the soft sugar. It also helps prevent ice crystal formation in frozen batter and dough.
High-speed cake making has historically relied on the addition of glycerin and other polyols (e.g. propylene glycol) to obtain aw values as low as 0,85 to 0.80. In such applications, glycerin helps extend the microbial stability and keep a tender and moist mouthfeel in, batter cakes, cake and many other sweet baked goods. Glycerin is also used in non-aerated icings.
Premium whipping emulsifier, the most concentrated product in our selection. Suitable for chemically aerated goods, is particularly good for industrial users in hot climates. Jilk 60 also fulfills the alcohol requirements of the Muslim world. Suitable for all types of cakes.
Cocoa butter substitute
High capacity and flexibility on your production line CEBES™ MC and SILKO
If you really want your compound to express premium quality, CEBES™ MC is the cocoa butter substitute for you. Use it in biscuit or wafer coatings and moulded products, and you will quickly appreciate the outstanding snap, texture and flavour release, which are very similar to those of chocolate. High bloom resistance ensures an excellent glossy appearance throughout shelf life, giving your products long-lasting appeal. At the same time, compounds are hard and stable at room temperature and non-greasy to the touch. Lauric-based CEBES™ MC requires no tempering and, due to its low viscosity, gives cost-efficient coating and moulding. SILKO™ provides coatings with fast crystallisation and a nice melt-down.