Bakery custard

Details Bakery custard Bakery custard

A - Human Necessities

23

C

A23C 9/154 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23L 1/187 (2006.01)

Patent

CA 2142892

The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt.% of a fat emulsion, 0.01-20 wt.% of a sweetener, 2-10 wt.% of a UHT-stable starch, 1-5 wt.% of a gelatin, 0.01-5 wt.% of a UHT stable hydrocolloid and has a pH = 6.5-7.5, Stevens hardness of the product is 50-250 and viscosity at 50 s-1 ranges from 3,000-20,000 mPa.s.

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