After a 2-year break, the Oktoberfest in Munich will finally take place again this year. On this occasion, we will once again be able to enjoy all kinds of Bavarian specialities.

With the help of our MEGGLE Food Ingredients, you can improve your applications and benefit from maximum functionality:

Do you want to reduce the sodium level and benefit from a higher baking volume, better crumb structure and lower energy input at the same time? Or are you looking for the right protein to enrich your seasonal products in autumn and winter?

 

Find out about the fantastic possibilities of Fondolac® SL H in pretzels and learn all about the benefits of Globulal® and Megglosat® HP ME as a protein kick in spreads or even in gingerbread.

 

Fondolac® SL H in pretzels and other baked goods:

☘️ Good dough properties

☘️ High fermentation tolerance

☘️ Shortened baking time

☘️ Stable fine crumb structures

☘️ Good pastry volume

☘️ Reduction of sodium content

 

Here you can get all information about Fondolac® SL H

 

Globulal® in spreads like the Bavarian cheese preparation “Obatzda”:

☘️ Improvement of the fat-fine distribution

☘️ Improvement of creaminess and mouthfeel

☘️ Increased water binding properties

☘️ Improved adhesion of the spread to bread/pretzels

☘️ “Obatzda” recipe specifications of the PGI (Protected Geographical Indication) are fulfilled

☘️ Prolongation of the shelf life of the end product

 

Here you can get all information about our Globulal®

 

Megglosat® HP ME in gingerbread applications:

☘️ Good processing

☘️ Protein enrichment

☘️ Fluffy structure

☘️ Increased water binding properties

☘️ Uniform and fine-pored surface

☘️ Egg-free application

 

Here you can find all details about Megglosat® HP ME