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Makrofix® replaces the previously necessary roasting of the macaroon mass, which brought cohesion through partial coagulation of the protein. Makrofix regulates the water binding and viscosity and thus achieves this smooth cohesion. The heating only serves to dissolve the sugar, all other components are stirred into the sugar solution and worked through without further heating.

Ingredient Name: Bakery Mix

Functions: Premix, Viscosity Modifier

Features: Improved Water Binding, Improved viscosity

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Identification & Functionality

Ingredient Name
Food Ingredients Functions
Technologies

Features & Benefits

Advantages
  • Less work
  • Good dressing properties even after longer standing times
  • No liquid deposits during the baking process
  • Shapely baked goods
  • Improvement in the color and shine of the baked goods
  • The use of glucose or sorbitol syrup can delay the drying out of the crumb for months.

Applications & Uses

Food & Nutrition Applications
Recipe Ideas with Makrofix
  • Coffee Slices
  • Coconut Duchesse
  • Elisen Lebkuchen
  • Gingerbread Slices
  • Coconut Macaroons
  • Fruit Slices
  • Coconut Cherry Tarts
  • Princess Macaroons
  • Coconut Coins
  • Amarettini
  • Nut Tarts
  • Crunchy Mix for Sprinkles on Sheet Cakes
  • Macaroon Cake
  • Macaroon Mass
  • Coconut Wedges
  • Linzer tarts
  • Bee sting mixture
  • Florentine
  • Nut filling
  • Persipan filling
  • Gingerbread plate for dominoes
  • Oatmeal macaroons
  • Coconut wedges
  • Avena spice slices
  • Nut slices
  • Nut wedges