Dough Products

Dough products are the most common consumer goods in the world. Fried dough, bread and pastries, pasta and noodles are consumed in daily bases. The best dough has a good elasticity, plasticity, tensile strength, moisture and fat retention, and oil absorption.

Donuts

Nothing better than eating donuts done right. The soft fried dough with crispy texture outside, is hard to resist. The most important attributes of making donuts is the softness of dough, moisture retention and oil absorption.

ColloidTek will create a network to retain moisture in the dough to make it softer longer therefore increases shelf-life. ColloidTek will also reduce oil absorption by more than 15% making donuts crispier, less oily, and absent of rancidity.

Dough Improver, Food Stabilzier for Bread, Cake, Bakery and Pastries

Bakery & Patisseries

Bread, pastries, donuts, cakes, and cookies. They are the best snacks to accompany our coffee and tea. But sometimes they are too dry, with too rough of a texture, too oily, and too easily crumble.

ColloidTek BI series may add smooth mouth-feel and and texture while retaining moisture longer. Not only it will make your product healthier, but it will prolong your product shelf-life to remain moist and absent of rancidity. It is recommended to add about 0.25% - 0.5% of ColloidTek BI series in your bakery products.

Pasta and Noodles

Making pasta and noodle is not an easy task. The wrong compositions and parameters can result unwanted texture, and taste, as well as giving lack of body for the noodle. Brittleness, elasticity and plasticity are some of the important attributes of making a great noodle.

ColloidTek offers rheological benefits in noodles by forming an extensive networks binding and stabilizing flour, water, and other ingredients. Those networks also prevents overcooked pasta and noodle to become soggy and reduces fat absorption during deep-frying, therefore increases the shelf-life of the product while enhancing its crispiness and texture in instant noodle products. ColloidTek prevents sogginess and stickiness of pasta and noodles if overcooked.

Fun Facts

Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. It takes 9 seconds for a combine to harvest enough wheat to make about 70 loaves of bread.

Italy produces 1,432,990 tons of pasta a year. In Greek mythology, it is believed that the God Vulcan invented a device that made strings of dough. This was the earliest reference to a pasta maker. There are over 600 types of pasta, and some have over 1300 names.

The first Noodle was made 4000 years ago in China. Made from millet, a type of cereal grain in China, the first noodle dates back all the way to 2000 B.C. It’s polite to slurp your noodles in Japan. What’s considered poor etiquette in Western culture to eat or chew loudly, it’s considered an appreciation for your meal.

Elizabeth Gregory, mother of 19th-century ship captain Hanson Gregory, would famously make fried dough pastries for her son and his crew to take on their voyages. Though the elder Gregory may have been an early doughnut innovator (she packed the pastries with nuts, and flavored them with cinnamon and nutmeg), it was Captain Hanson Gregory who claimed to have invented the actual doughnut hole, calling it "the first doughnut hole ever seen by mortal eyes."

Did you know?

ColloidTek Stabilizing System stabilizes ingredients in other food product such as sauces and dressings, beverages, dairy system, ice cream and gelato, sauces and dressings, processed meat and deep-fried products .