5 steps to get the most out of fibers in pastry making

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Fibers in pastry making has become an indispensable ingredient. Not only does it allow us to considerably reduce the amount of sugar and fat in pastry making, but it also brings many benefits to our organism. We can improve our desserts considerably by introducing fiber as a base.

Use of fibers in pastry making

By exploring the processing technique, we can gain a better understanding of the use of fibers in pastry making. The fibers play a crucial role especially when emulsifying. Emulsifying is a technical function where two elements are blended together: fat and water; in which the ingredients are thoroughly combined to achieve an optimal texture that delights by its freshness and excellence, ultimately offering total stability.

By incorporating fibers among the base ingredients, we can significantly reduce the excessive amounts of sugars and fats traditionally used in pastry making. In this way, fibers acts as a substitute alternative, allowing us to enjoy a surprising texture. Nowadays, it is difficult to do without it due to its multiple benefits.

Among its advantages is the relief of knowing that we are consuming a healthier and therefore lighter product, as well as helping us to better highlight the ingredients, such as nuts and fruit in general.

Fibers has several functions in our pastries. On the one hand, it provides greater elasticity, especially when we stretch the dough to handle it, thus preventing it from breaking easily. When we use the fiber in the preparation of creams, we increase their density and thickness.

Of course, the fiber facilitates the emulsion of the rest of the ingredients, as it allows a better union between them, making the dough more compact, especially if we use it to make that biscuit base that many pastries have.

In case we want to keep our desserts frozen and then defrost them for later consumption, the fiber allows them to keep their fresh texture, as if they were freshly made.

Although they replace fats, fibers offer us that creamy sensation on our palate, as well as a sweet taste, being an alternative to sugars. We have many options to choose from, depending on the problems we are looking to solve when creating a pastry when creating a cake. Each type of fiber allows us to get the most out of our productions.

The steps to improve our pastry making

The most common problems in pastry making can be solved by following 5 fundamental steps. These are centred on choosing the most suitable fibers for each problem that may come up in the kitchen. To do this, we have the products offered by the Sosa Ingredients brand, which always offers the best quality for pastry making, thanks to the technological studies it has carried out to satisfy pastry makers and chefs.

1. Fat reduction

One of the problems we are all most concerned about is fat ingestion. With the right fiber we can achieve this goal. In this case, we will use Inulin in hot form, offered by Sosa Ingredients. This product is perfect for use in mousses, creams and ice creams.

Hot Inulin manages to maintain the maximum creaminess, as fat would do, but offering us a healthy food, of vegetable origin.

2. Sugar reduction

We can use two products, depending on our preferences when it comes to reducing sugar or replacing it completely. On the one hand, Cold Inulin, in addition to adding creaminess, enhances the sweetness of our desserts, allowing us to reduce the amount of sugar that is usually used. For this reason, it is also very suitable for acidic flavours, being a special reference in the preparation of sorbets.

On the other hand, Oligofruct makes it easier to forget about sugar, as it provides the sweetness that we like so much in desserts. It is also of vegetable origin.

3. Avoid syneresis

Syneresis refers to the loss of moisture that, in this case, a cake can suffer during the freezing and thawing process. To avoid this, we can use Flaxfiber, which also allows us to achieve a better texture. This product is made from golden and brown flax.

Flaxfiber facilitates the emulsification and stabilisation of the dough to be used in the pastry. With this fiber we can also thicken the creams and offer a great satisfaction to the taste senses.

4. Improve emulsion

If what we are looking for is a solution for emulsion, we already know one option, such as Flaxfiber from Sosa Ingredients. Another alternative from the same brand is Natur Emul, which is perfect for glazes, mousses, creams and ice creams. 

5. Create gluten free cakes

To achieve gluten-free pastry making, wheat flours must be replaced by a combination of fibers, such as Flaxfiber and Psyllium. The latter fiber comes from ovata plant, a plant that gives pastries elasticity, texture and a spongy feel.

If you want to know more about fibers in pastry making and become a pastry making expert, we invite you to download the Manual of Fibers in collaboration between Sosa Ingredientes and the World Champion in pastry making Jordi Bordas.

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