Laminated dough
Laminated doughs comprise Danish pastry, puff pastry, crossaints, etc. Here, the key goals are the volume obtainable by the lamination, the crispness of the end product, and finally the shelf life of the product.
Contact our specialists
Kristian Hansen
Area Sales Manager
Alsiano A/S
Blokken 21
Birker?d
3460
Danmark
WorkT: +45 82 30 00 12
HomeM: +45 22 70 10 03
FaxT: +xx xxxx xxxx
Latest news
- 15.4.2012 Alsiano Food Seminar 2012
- 29.2.2012 Meet Alsiano at Foodexpo 2012
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Binder
- Agar-agar
- Carrageenan
- Caseinate
- Egg powder, albumen
- Egg powder, whole
- Egg powder, yolk
- Fibres, carrot
- Fibres, cereal
- Fibres, legumnous
- Fibres, soluble - maize, wheat
- Flour, functional
- Flour, rice
- Gelatine
- Germ - wheat, maize
- Glucose syrups
- Gum, guar
- Gum, Konjac
- Gum, locust bean (LBG)
- Gum, tara
- Gum, xanthan
- Inulin
- Maltodextrins
- Milk powders
- Milk protein concentrates
- Milk proteins, functional
- Protein, pea
- Skimmed milk powder
- Starch, modified - maize, potato, wheat, pea
- Starch, modified - rice
- Starch, native - maize, waxy maize, potato, wheat, high amylose, pea
- Starch, native - rice
- Wheat plant isolates
- Whey proteins, native