Zierikzee – 16 August 2018. Zeelandia invites bakers to come explore the world of bakery during the IBA 2018 fair. We are proud to present a number of remarkable opportunities for bread and pastry. Zeelandia helps to create bakery success for both artisan and industrial bakers. Our passionate team is ready to inspire visitors with more remarkable opportunities during IBA in Munich from September 15-20, 2018. Come explore with us in Hall A2, stand 331.
Some examples to experience at the all-new Zeelandia exhibit are:
Our product developers took fudge, which is usually consumed as a sweet and reworked it into a creamy, thick coating which gives pastry like cake, muffins and donuts a unique structure and fancy appearance. Compared to traditional coatings, fudge better avoids cracking and sticking, even when defrosted.
Grains and seeds in bread add flavor and texture, but these can drain away the moisture in bread. Zeelandia found a remarkable solution by allowing grain and seeds to infuse in liquid sourdough. The result is our Silkgrain moisturizer, which keeps the bread hydrated and adds delicious bite and texture.
A crispy crust is an essential sign for consumers to judge the freshness and quality of bread. To help our customers enhance crustiness, our researchers developed a unique testing method to analyze – the Zeelandia Crustitest which measures by force and sound; similar to squeezing bread by hand.
As consumers become more global citizens there is growing demand for new and remarkable flavors. As a global company we explore flavors around the world which we bring to our smooth, ready-to-use fillings. These can be further enriched with textures like tiny pieces of fruit, seeds and nuts and offer unlimited combinations for bakers to create with – like a Mojito cupcake with orange peel.
