binder for fruchtfluessigkeiten and milk or fettcremes in pastry to devious means

摘要

Binder for thickening fruit juices and fillings and milk or cream-fats in cold-process pastry consists of a powdered mixt. of (1) specially treated, hydrolysed maize swelling starch, which does not sour quickly and (2) purified guar flour in a 75-85:25-15 (esp. 80:20) (1):(2) ratio. Compsns resist cutting, freezing and enzyme activity. Backing is improved, without raising thickener amt. Uses included biscuits with fruit-fillings.