FARAMIX FV 106
In the bakery sector,appearance is a fundamental factor that must be considered because it can have a decisive impact on the purchasing experience.
As operators in the industry well know, a golden, shiny surface is immediately synonymous with fragrance, freshness and quality.
In traditional recipes, browning and shine are achieved with eggs, brushed onto the surface of the products just before baking.
However, this technique does not consider egg intolerances and the needs of those increasing consumers who do not wish to consume foods of animal origin.
It is estimated that by 2027 the market for plant-based foods will be worth $74.2 billion, with a CAGR of 11.9% from 2020 to 2027 (source Meticolus Research®). The sector is growing rapidly everywhere in the world and in Europe from 2018 to 2020 the value of sales increased by 49% (source Smart Protein Project).
FARAMIX FV 106 vegan and versatile polish
The Faravelli Functional Systems Division proposes several specific ingredients for the surface treatment of bakery products, able to give them those characteristics that make them inviting and appetising.
FARAMIX FV-106 is a functional system of the FARA® line formulated by Faravelli's Food Application Laboratory.
FARAMIX FV-106 is ideal for vegan products because it is formulated without eggs.
Based on modified starch, it is is an excellent polish and glue. It can be applied to both sweet and savoury bakery products as it does not affect the taste of the finished product, while making it shiny and golden.
FARAMIX FV-106 is also excellent to decorate the surface of products with seeds, grains or coconut flakes.
FARAMIX FV-106 can be used, diluted, directly on the surface of products.
It is also suitable as a preparatory treatment for filling and freezing processes.
To request more information, please contact us.
Faravelli Functional Systems Division: firstname.lastname@example.org