Shortcrust pastry application

A range of dairy based preparations specially intended for shortcrust pastry application

By rigorously selecting ingredients with technical and functional properties and that may be rich in milk proteins, lactose, whey, caseins…we can provide on request any possible formulation with various functional properties: gelling, emulsifying, thickening, whipping, stabilizing properties, with optimal organoleptic qualities and adjustable protein content.

Significant benefits  for your recipes

Besides enabling cost adjustment by the development of cost-effective solutions, our dairy based preparations also optimize your recipes with new specific functionalities such as: sensory profile, texture, fluidity, moisture, taste or rheology improvement.

Fitmix for shortcrust pastry may be used as a total or partial substitute for milk powder. 

Product information

A complete range of milk replacers for shortcrust applications

FIT provides a complete range of custom-made solutions for shortcrust applications with adjustable protein and fat contents.  

We offer you custom-made blends according to your requests.

For example, we can offer you:

• Fitmix 21.1: a milk replacer with a protein rate of 21%, composed of sweet and demineralised whey, milk powder, whey protein concentrate and caseinates. This specific formulation particularly enables the improvement of the dough texture and offers better resistance to finished products. 25 kg bag.

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