GIIOFINE FOR BAKERY & CONFECTIONERY
Effortless Mixing • Improved Texture • Enhanced Shelf Life
Bakery and confectionery formulations with high fat or high protein content often face issues such as poor mixing, fat separation, uneven texture, and faster staling. GIIOFINE optimizes fat and water interaction, ensuring uniform fat dispersion and consistent texture across baked and confectionery products. It improves dough handling, crumb softness, flakiness, mouthfeel, and shelf life — helping manufacturers create premium-quality products with greater process efficiency.
Typical Applications:
- Cake Mixes & Sponge Cakes
- Croissants
- Chocolate
- Pastries & Danis
- Ice Cream
- Waffle/Pan cakes
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Bakery Applications
Cakes & Sponges
"Lighter, softer cakes — made easy."
GIIOFINE stabilizes emulsions in cake batters, ensuring that fats, liquids, and dry ingredients blend evenly. This improves aeration during mixing and baking, resulting in light, airy cakes with a fine crumb structure. It also helps cakes retain moisture and softness, extending shelf life and improving eating quality over time.
Croissants
"Light, crisp layers and a perfect flaky bite."
In laminated doughs such as croissants, GIIOFINE improves fat distribution and supports consistent lamination. It enhances dough extensibility, reduces tearing, and helps create uniform, well-defined layers. This results in lighter, flakier pastries with crisp outer layers and a tender interior.
Chocolate
"Effortless & Smoother Conching for Chocolate."
GIIOFINE optimizes fat dispersion during the conching process, helping to reduce viscosity and improve flow properties. It enhances particle coating and refines texture, resulting in smoother, silkier chocolate. By supporting more efficient conching, GIIOFINE helps shorten processing time while delivering superior mouthfeel and gloss in the finished product.
Pastries & Danish
"Beautifully flaky pastries with lasting freshness and texture."
GIIOFINE optimizes fat dispersion and improves dough handling during sheeting and shaping. It helps maintain even layering in pastries, enhancing flakiness and bite. GIIOBAKE also supports extended shelf life by improving moisture control, ensuring that pastries remain fresh and appealing.
Ice Cream
"Creamier texture with improved stability and melt."
GIIOFINE improves fat dispersion and supports better emulsion stability in ice cream. It enhances mouthfeel, promotes a smoother, creamier texture, and helps control ice crystal formation for consistent quality. GIIOFINE also improves overrun and contributes to better melt resistance, ensuring ice cream stays rich and indulgent from first scoop to last.
Waffle/Pan Cakes
"Lighter, fluffier waffles and pancakes with improved texture."
GIIOFINE enhances batter stability and improves fat dispersion, helping to create waffles and pancakes with a lighter, fluffier texture and more even browning. It supports consistent aeration and volume, while also improving moisture retention — ensuring products stay soft, tender, and delicious for longer.