Baking

Muffins are a traditional bakery product in Latin America. Muffins are very popular in countries like the United States, Canada, New Zealand, and Australia, and in recent years, they have gained relevance in the Latin American market. That's why ADDIMENTUM S.A.S has developed a line of microencapsulated products that align with the new market trends, contributing to improving the performance and yield of these pastry products.

SYSTEMKAP^®, microencapsulated fumaric acid, is a dual-action compound with a percentage of non-microencapsulated fumaric acid and another microencapsulated percentage. The non-microencapsulated fumaric acid acts as a texture enhancer in the batter thanks to its unique reducing properties, breaking the disulfide bridges of proteins, making the batter smoother and more malleable, improving its texture and reducing energy consumption during the mixing process.

SYSTEMKAP^®, allows for pH control in batters and products, increasing the shelf life of the finished product.

SYSTEMKAP and/or fumaric acid replace all or part of the acids used in conventional baking powders, allowing for a reduction of up to 30% in sodium bicarbonate in formulations and leavening acid since it has a higher neutralization value than other compounds commonly used, such as pyrophosphates or phosphates.

 SYSTEMKAP^®, is released in a controlled manner during the batter preparation and baking phase, contributing to achieving products with better color, softness, and homogeneity.

SYSTEMKAP^®increases the specific volume of the final product, as well as its softness and firmness, allowing these properties to endure for a longer time.