date:Nov 12, 2018
ed at the end of 2017 and is made using porcine or bovine gelatin grades. Since then, Rousselot has worked on advancing its gelatin-based solution for starchless molding by testing it in an application in collaboration with British engineering company Baker Perkins, which offers process systems and equipment to the global confectionery and bakery industry.
Starchless molding is becoming increasingly popular as its a clean and hygienic option, considerably speeding up the gelation process compar