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For
our clients, Alimentos de la Granjais
more than a provider of top quality products. We
know that we play an important part in ongoing improvement
and constant innovation of their products. Our Research and
Development Department has created a new line of products with
enhanced functionality especially for this purpose, called
LA GRANJA PREMIUM, with three sub-divisions:
La
Granja Premium for high density baking and fermented
doughs
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La
Granja Premium for low density baking
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La
Granja Premium for mayonnaises and dressings.
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La Granja
Premium para panificación de alta densidad y masas fermentadas
A product line specially designed for preparation of sponge
cakes, muffins, biscuits, sweet breads, fermented and/or frozen
sweet doughs, buns, Danishes, puff pastry, croissants, and
cookies, which offers considerable advantages:
- Improved functionality, improving product
appearance.
- Adds strength and improves performance
of finished product structure and increases volume and height.
- Reduced the quantity of egg ingredients
needed in recipes and generates cost savings.
| Premium
liquid egg TH |
| Description |
Whole egg in which the
protein structure is modified through the disaccharide
mix and the fat-protein ratio. |
| Premium
dried egg TH |
| Description |
Dried whole egg in which
the protein structure is modified through the disaccharide
mix and the fat-protein ratio. |
| Premium
dried egg EWE |
| Description |
Dried whole egg in which
the lipoprotein structure is modified by means of thermal
processes and emulsive properties are enhanced. |
| Premium
dried egg MIX |
| Description |
Dried whole egg modified
in the emulsive properties of its components. |
La Granja Premium for low density
baking products
A product line designed specially for use in cakes, cookies
and crackers, and doughnuts. Offers the following benefits:
- Intensifies baking functionality.
- Increases freshness and shelf life.
- Reduces the quantity of egg ingredients
needed in recipes and generates cost savings.
- Replaces liquid egg products, optimizing
storage and transport space and eliminating the need for
refrigeration.
- Better suited to the process of preparing
cakes and doughnuts.
| Premium
dried egg BD |
| Description |
Dried whole egg with added
carbohydrates. |
| Premium
dried yolk ARP |
| Description |
Dried yolks subjected to
an enzymatic process to enhance emulsive capacity in products,
prepared flours, or mixtures for baking. |
La Granja Premium for mayonnaises and dressings
This line, created especially for use in emulsions such as mayonnaises
and dressings, offers the following advantages:
- Improves emulsification properties.
- Replaces liquid egg and/or yolk products.
- Improves stability of sauces, mayonnaises,
and dressings in heat.
- Reduces the quantity of yolk needed in
recipes and generates cost savings.
| Premium
dried yolk ARA |
| Description |
Dried yolk subjected to an
enzymatic process to increase emulsive capacity. |
| Uses |
For preparation of mayonnaises, sauces,
and dressings. |
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