GPI 9140 is a hydrocolloid blend specifically designed for donut manufacturers to optimize their product from processing to the final delectable treat. GPI 9140 reduces oil pick-up during frying, and creates evenly distributed air cells, leading to consistent and high-quality donuts every time.
GPI 9140 offers benefits by optimizing the donut batter for the entire donut production process. By increasing batter viscosity, it allows for greater volume and improved air cell distribution. During frying, the increased viscosity reduces oil permeability while the gelling properties form a physical barrier, minimizing oil uptake and usage, thereby lowering the donuts’ fat content. As the donuts cool, GPI 9140 retains the air cell structure, ensuring size and volume are maintained.
Elevate your donuts with GPI 9140! Ideal for all types of donuts, including cake donuts, old-fashioned classics, and egg-based batter donuts, this blend ensures a soft and fluffy texture in every bite. Reduce manufacturing costs and enhance product quality with GPI 9140.
Looking to inhibit mold growth in donuts and other pastries? See our clean label GPI ECCO 4.8 and GPI Ecco Plus DV.
