Luxara 800 Series - Stabilisers For The Bakery Industry
	This range of stabiliser systems is widely used in the Bakery Industry. The 800 series of commodity gums and blends is used to stabilise and enhance a wide range of products to fulfill many different roles: Gelatine replacement in hot - and cold-prepared jellies and desserts. Gelling cold-prepared fruit fillings. Gelling slow-set nappage. Gelling rapid-set icing. Thickening cold-prepared instant custard. Thickening reworkable instant custard. Partial replacement of Starch to improve flavour, texture and stability. Providing gloss and improved handling properties in icing. Stabiliser for meringue topping.
	Other products from our range for bakery applications include:-
	800 SYLLABUB STABILISER
	LUXARA 800 is available in three forms; each a cold-soluble gelling system for whipped cream/water mixtures. Each type of LUXARA 800 is designed for different levels of acidity (neutral, mildly acidic and acidic). The whipped cream mixture (with added flavour) is placed in a refrigerator after depositing and allowed to set.
	810 NAPPAGE GELLING AGENT
	LUXARA 810 is an Agar based gelling system (hot prepared from water or water/fruit juice mixes) which can be kept liquid for prolonged periods of mild heating and will quickly gel on depositing and cooling. It can be used to enhance the appearance of fruit flans and tarts.
	822 FLAN JELLY
	LUXARA 822 is a vegetable based gelling agent with excellent clarity and texture which will set without refrigeration. LUXARA 822 is ideal when a jelly is required with a short preparation time. Excessive heating at low pH should be avoided.
	830 BAKEFAST BAKERY FILLING CREAM STABILISER
	LUXARA 830 is an Alginate based Bakery Filling Cream (Crème Patissière) stabiliser with excellent texture and resistance to melting once set. It can be reworked for piping prior to baking. A typical formulation would contain 0.25% LUXARA 830 in conjunction with Starch, Milk Powder, Colours and Flavours.
	832 BAKERY FILLING CREAM STABILISER
	LUXARA 832 is a Carrageenan based Bakery Filling Cream (Crème Patissière) stabiliser which produces a somewhat lighter textured product than LUXARA 830. A typical formulation would contain 1.1% LUXARA 832 in conjunction with Starch, Milk Powder, Colours and Flavours.
	833 BAKERY FILLING CREAM STABILISER
	LUXARA 833 Bakery Filling Cream (Crème Patissière) stabiliser produces a similar product texture to LUXARA 832 although the viscosity after initial mixing is higher. The choice between LUXARA 832 and LUXARA 833 will often depend on their relative performance with the particular milk powder used. Sometimes a 1:1 mixture of 832 and 833 can be beneficial.
	835 BAKEFAST FRUIT FILLING STABILISER
	LUXARA 835 is an Alginate based gelling system which allows the cold preparation of fruit fillings (low sugar if required). This avoids the textural, taste and colour disadvantages of extended cooking. The fruit/water mix is left to gel (preferably overnight) before reworking and depositing the resultant fruit paste. Boil-out is inhibited and flavour release is better than in pure Starch systems. LUXARA 835 can be used to produce a gel with a minimum pH of 3.6 and can be used in sugar-free products.
	842 WHIPPING CREAM STABILISER
	LUXARA 842 is used in whipping cream to stiffen the foam and prevent syneresis and cracking after freezing and thawing. LUXARA 842 is normally predissolved in water prior to use.
	848 WHIPPING CREAM STABILISER
	LUXARA 848 is an Alginate based whipping cream stabiliser which is added as a dry powder immediately prior to whipping. It increases foam stiffness and reduces syneresis.
	855 ICING STABILISER
	LUXARA 855 is a high quality Tragacanth Gum powder which is used as a thickener and plasticiser in icing. It avoids the stringiness which can occur with the other thickeners in the presence of high concentrations of sugar.
	859 FUDGE ICING STABILISER
	LUXARA 859 is an Agar based blend which is used to produce an icing which can be maintained for prolonged periods as a warm liquid but will rapidly set after depositing and cooling. It is used typically to apply icing to cakes.
	886 SAVOURY GLAZE (no added colour)
	LUXARA 886 is a savoury glaze which is either brushed or sprayed onto the product to produce a light brown glaze with a good sheen after baking. LUXARA 886 contains no added colours and can be used to replace egg washes which are expensive and more prone to bacterial proliferation. Microwaveable versions are available.
	887 SAVOURY GLAZE
	LUXARA 887 is a savoury glaze which replaces egg and milk. LUXARA 887 contains natural colour and is prepared hot as a 25% by weight solution which after cooling is sprayed onto the pastry prior to baking. LUXARA 887 produces a glaze with a high gloss and natural colour which is resistant to cracking.
	888 SAVOURY GLAZE
	LUXARA 888 is a cold soluble version of Luxara 887 with enhanced browning action. LUXARA 888 is suitable for brushing and spinning disc applications.
	898 GELATINE SUBSTITUTE
	LUXARA 898 is a Carrageenan based alternative to Gelatine (suitable for vegetarians) which does not require refrigeration to set. It produces a gel with excellent clarity. As with other Carrageenan based gels a soluble solids level above 60% can be difficult to process satisfactorily and prolonged heating at low pH should be avoided.