Pastry
At Gelymar, we’ve developed a range of innovative solutions to provide texture and stability to various pastry products, allowing for the creation of desserts that delight the senses and exceed expectations, with no limit to imagination.
Our functional products are designed to be easy to integrate into formulations, simplifying processes. They are versatile because they can be used in diverse applications, optimizing costs, delivering ideal textures, superior stability, and an unparalleled consumer experience.
Main Applications
Pastry Glaze
Our Carragel PBK Line offers a wide variety of glazes for cold application with a brush or hot pouring. They improve the ability to adhere uniformly to the surface of cakes and tarts without running, ensuring that they maintain their consistency, shine, and transparency throughout their shelf life. Our products help achieve a surface that doesn't feel excessively sticky to the touch, enhancing the consumer experience.
Custard Cream
Our wide range of products allows for the creation of custard creams for cold application or for baking without losing their shape. In freezing, they prevent the growth of ice crystals, so upon thawing, they maintain their highly creamy texture and prevent liquid release. As a filling for pies, tarts, and breads, the structural contribution of our carrageenans and alginates ensures that the cream doesn't deform when these products are cut.
Bavarian Creams or Mousse-Type Fillings
Our products allow for achieving the desired level of aeration, providing the structure that prevents Bavarian cream from collapsing when supporting other cake or filling layers, maintaining its airy texture stable during storage, despite undesirable temperature changes. Gelymar products provide a soft, light, highly creamy texture that melts quickly in the mouth, taking this dessert to another level.
Crème Anglaise
In this emulsion, Gelymar products estabilice milk proteins during heat treatment, ensuring the cream's smooth and homogeneous appearance. They provide the appropriate viscosity so that the cream has the ideal thickness for pouring over a dessert or for use as a base. Throughout its shelf life, they prevent phase separation, delivering a silky, highly creamy texture that easily coats the mouth, perfectly releasing its delicate vanilla flavor.
Chantilly Cream
Our products stabilize milk protein during heat treatment, yielding highly homogeneous products. They strengthen the three-dimensional protein and fat network, preventing phase separation during storage, even under extreme temperature conditions. During whipping, they contribute to retaining and stabilizing air, resulting in an extremely creamy, high-yield cream that doesn't collapse or release liquid when piped. They maintain the characteristic fresh appearance of cream, delivering a soft, light, and silky texture to the palate.
Bake-Stable Jams
Our alginate-based products are crucial for the jam to maintain its consistency during baking, preventing "boiling out" or explosion and loss of the filling. Our products help prevent moisture migration from the jam to the dough, helping to maintain its crispy texture. They maintain a glossy appearance, delivering a soft and palatable texture despite having been subjected to high temperatures.
What You Can Achieve with Our Products
We provide benefits that make a real difference in bakery applications.
Volume
Structure
Firmness
Stability
Freshness
Softness
Cost reduction and performance improvement
Contact
Consult our team about the benefits for your bakery products! We have tailor-made solutions!