GENU FREEZE

GENU TYPE FREEZE is a food grade hydrocolloid mixture used in the food industry. It is a high ester pectin extracted from citrus peel, bakery enzymes and standardized by addition of sucrose. GENU TYPE FREEZE is commonly used as a dough strengthening agent at 0.6-1.5% based on flour. It helps improve the structure and texture of baked goods. GENU TYPE FREEZE allows products to retain moisture for longer shelf life and helps extend thaw-and-sell window in frozen dough applications. Being derived from natural sources, GENU TYPE FREEZE is a clean label ingredient solution for the food industry.