Aeration consists in the process of introducing a gas, such as Air, CO2, Nitrogen, etc., into a liquid or viscous mixture giving the end Food Product more volume and a lighter consistency (key features in baked goods). It makes possible decreasing  the quantity of rising agents, emphasizing taste and aroma and enhancing stability of the product during time.

• Extraordinary improvement in quality (organoleptic properties – shelf life)
• Measurable Results (up to 30% of air or gas incorporated)
• Versatility (traditional and gluten free industry)
• Compact Design (suitable for small laboratories or R&D department).

Pastry (sponge cakes, meringues, plum cakes, muffins, mousse, chocolate, ice cream, etc.)

Sauces and savoury products (mayonnaise, sauces, emulsions, jelly, etc.)

Baked goods (pizza, bread, crackers, sour dough, etc.)

\”CLEAN LABEL IS THE NEW REVOLUTION\”

REDUCTION or ELIMINATION OF CHEMICAL ADDITIVES

(through aeration which acts as a leavening agent)

HEALTHY BENEFITS

SOLUTION FOR GLUTEN-FREE INDUSTRY

EMPHASIZED ORGANOLEPTIC PROPERTIES

LONGER SHELF-LIFE

LOWER COST OF PRODUCTION