Combined with other ingredients such as flour, sugar, oil, water and flavourings, the concentrate can be used to make all types of vegan dough. The result is a viscous mass into which ingredients such as chocolate chunks or fruit can be easily incorporated. The wheat-based mix is neutral in smell and taste, which allows for individual recipes and a wide range of applications, including American muffins, sponge cakes, cake bases, lava and cupcakes, all of which perfectly meet the growing demand for plant-based bakery products. The stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins, for example.
Norbert Klein, Head of Research and Development at Loryma, says: “The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of non-vegan products. Thanks to the balanced cost-benefit ratio, Lory® Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal.”
