Features
Very easy to apply and dissolve.
Trea prevents drying and oxidation and enhances flavors (even after long preservation processes it also eliminates the existing aftertaste).
It has a great capacity to absorb water and reduce its activity, so it is very useful in the control of syneresis in freeze-thaw processes, also avoiding the formation of crystals in ice cream and in any elaboration process that undergoes negative temperature.
It prevents humidity and keeps all dry textures crispy (cookies, crocants, meringues, …), while retaining moisture in cakes and doughs, where in addition to maintaining juiciness, it increases the final volume (by delaying the retrogradation of starch).
As it delays the coagulation of proteins and starches, it also improves any creamy texture made with them; resulting in a more elastic, creamier texture that will be preserved for longer.
PAC 100%
POD 45%
Solids 95%
Presentation in powder form, of neutral smell and plain sweet taste.
Applications
It preserves the crispiness in cookies, crackers, sablés, tarts and any crunchy dried or baked elaboration.
It also provides more moist and fluffy cakes and doughs.
It lengthens the shelf life of food, preventing it from drying out or becoming rancid.
Curiosities
Being an anti-wetting sugar, it prevents moisture in dry elaborations (candies, caramelized, crunchy and cookies) and delays drying in wet elaborations. In addition to this advantage, it stands out for its antioxidant and stabilizing properties (especially in gummies, meringues, creams and mousses).
Dosage
100 – 300 gr / Kg
It can be used as a substitute for sugar 1:1 (dried meringues) but it is commonly recommended (as for the rest of polyols and tec sugars) to use as a replacement for maximum 33% of the sugar with no further changes. At the low rate of 2 gr / Kg, it improves the crunchiness and volume of puff pastry.
