Kampffmeyer Food Innovation is presenting the latest addition to its portfolio of functional flours: Purafarin HydroSoft – providing baked goods with high volume, extended freshness and a soft texture.
The product is suitable for use in a variety of application fields, including fine baked goods, puff pastries, white breads and pizzas. It is especially suitable for Clean Label products as it can replace additives such as emulsifiers, thickeners and technical enzymes.
Furthermore, it helps to reduce cost intensive raw materials like oil and butter.
Purafarin HydroSoft can be used like conventional wheat flour and is labeled as "wheat flour". It reduces starch retrogradation after baking and provides baked goods with improved and longer-lasting freshness. The required dosage varies between two and ten percent – depending on the application and the recipe.
The functional flour is an all-rounder: It is suitable for versatile applications ranging from fine baked goods to pizza. Every application has its own quality characteristics, and all can be achieved with Kampffmeyer Food Innovation’s new flour.
White breads gain a high dough volume and a soft and juicy crumb, while using Purafarin HydroSoft in pizza doughs produces a short bite. In general, the higher the dosage, the larger the pores. A high dosage, for example, provides Deep Pan Pizza with its characteristic texture. The functional flour also supports the rising of yeast in frozen pizzas.
Purafarin HydroSoft also ensures that the texture of end products is maintained even after several months of refrigerated storage.
With laminated doughs such as puff pastries, the flour scores particularly highly from a time point of view. Purafarin HydroSoft enables manufacturers to produce products without the usual gluten relaxation resting times during processing, thus reducing overall production times.
