The additives and auxiliary products used in the confectionery sector are fundamental elements that directly affect both the taste and the quality of the product. These products are frequently preferred in the production of sponge cakes, layer cakes, roulades, frozen desserts, and various types of pastries.
Creams, Whipped Toppings, and Jellies
Powdered whipped toppings (chantilly creams) and cream-based products used in confectionery stand out due to their practicality. They are designed to be easy to prepare, have suitable storage conditions, and yield the same result with every use. Jelly varieties are preferred for decorating and glazing cakes; they prevent cracking, provide a glossy appearance, and add visual appeal to the dessert.
Fillings, Sauces, and Syrups
Fillings used in cakes and pastries enhance the product's flavor by contributing taste and moisture. Sauces and coating products are widely used in desserts like éclairs and profiteroles. Syrups are preferred both to maintain moisture balance and to add extra aroma to the product.
Sectoral Additives
Pastry additives and auxiliary products offer ease of production, standardized quality, and time savings for confectioners. Furthermore, they provide solutions for different needs thanks to product diversity: ranging from spongy cake bases to glossy jelly coatings, from rich creams to decorative chocolate products.
Hi-Solutions Stabilizer Systems
We are always with you in your sustainable production goals with our reliable stabilizer solutions.
Pastry Products
One of the most enjoyable aspects of confectionery is being able to use your creativity.