Introducing 4 great new product launches to bakeries across the country. Cake texture is a way to differentiate your cake offering by making it more surprising and indulgent.

As such, Chipkins Puratos is building on an already strong portfolio of cake textures with the addition of Blanco Satin Cream cake mix, as well as Castella cake mix.

Blanco brings the much loved moist, soft and dense cake texture in a premium looking white crumb with hints of vanilla. Add colour to your bakery with this mix which is perfect for bold layer cakes. Castella is a popular Japanese style cake that is traditionally sold in long boxes as loaf cakes. It is said that it was offered as a recipe to Japan in the 16^th century by Portuguese missionaries in exchange for permission to spread their ideology. It brings a unique eating experienced to bakeries with its perfectly fine, aerated texture and chewy mouthfeel.

Adding to the two new cake textures is the Chocolate flavoured Ambiante, a plant based, whipping cream. Made sustainably with cocoa from our cocoa trace program, this UHT cream delivers on a malty chocolate taste with a soft mousse like texture. Plus, it has no artificial colours or flavours in it. A win for a flavour that still leads in the sweet baked goods space.

Lastly, Chipkins Puratos brings an American style chewy cookie to the baking table. Texture is the new taste and through our Taste Tomorrow insights platform, we can see that globally, and in South Africa, people have been searching for texture mashups. This crispy on the outside, chewy on the inside cookie is bang on trend.

Puratos: Dedicated to bakers, pastry chefs and chocolatiers

This email address is being protected from spambots. You need JavaScript enabled to view it.

For further information, visit www.puratos.com.

e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Whatsapp