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Bakels goes vegetarian with gelatine-free range.

British Bakels has launched a new gelatine-free range to allow bakers to produce goods that are suitable for vegetarians.

Bakels No Gelatine range has been developed using a blend of gums and stabilisers as an alternative to gelatine. Bakels offers two cheesecake mixes within this range that bakers can use to produce tasty hand held Snacks for vegetarians.

Bakels Cheesecake Mix--No Gelatine is a complete mix in powder form, needing only the addition of cold water to produce mouth watering American style cheesecakes with a delicious, creamy lemon flavour.

Bakels Continental Cheesecake Mix--No Gelatine is a complete mix containing both cheese and yoghurt powder. When cold water is added it produces a light eating continental style cheesecake with a zesty lemon flavour.

Both mixes produce cheesecakes with a good texture, which cut cleanly and can be frozen. Bakers simply add the mixture to prepared single portion bases pre-lined with either Bakels Digestive Biscuit Crumb or Bakels Sponge Mix to make delicious snacks for cafes, tearooms or takeaways. The two no gelatine cheesecake mixes are available in 12.5kg bags.

To decorate the finished cheesecakes, fresh or tinned fruit can he placed on top and then covered with Bakels Superglaze or Instant Superglaze. Alternatively, the cheesecake can he left plain and finished with Diamond Glaze from Bakels for top quality sheen.

Other products in the No Gelatine range include Choco Mousse and Fond Suisse.

Contact Bakels on tel: 01869 322440 or visit:
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Title Annotation:ingredients
Publication:Food Trade Review
Article Type:Brief Article
Geographic Code:4EUUK
Date:Feb 1, 2004
Previous Article:Statistical Quality Control for the Food Industry.
Next Article:New culinary concept.

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