REINERT Products for Sweets and Dairy Products
As snack or as the final highlight of a dinner: delicious desserts and refreshing junkets and yoghurt, jellybabies and ice-cream are synonymous like joy of living and pleasure for many people. The Reinert Gruppe can offer high grade additives for those products, too, like the well-known MONZINGER GELATINE or various flavours.
1. MONZINGER GELATIN® for...
Confectionary
MONZINGER GELATIN® gives the necessary flexibility to confectionaries like jellybabies, licorice or marshmellows and the soft-creamy consistency, good foam-forming and the specific "bite". The high quality standard and characteristics of MONZINGER GELATIN® allow optimal usage
- as binding agent
- as emulsifier
- for building of foam and jelly
- for foam-stabilisation
- for textures
For Bakery
Notable bakeries and chocolate manufacturers are firm believers in MONZINGER GELATIN®, as it stabilises and jellies eminently for use as/ in
- stuffings/ fillings
- whipped cream
Milk Products and Desserts
European brands in the dairy industry benefit from MONZINGER GELATIN®. The wide rangs of gelatin types from Monzingen offers ideal production properties
- with view to optimal texture
- to avoid syneresis
- to create any desired consistency
- as protective colloid
- for intermediate products
- for the improvment of melting behaviour and the spreading property
2. Heat- and freeze-stable flavours, especially suited for pastries
- Alcamo-Lemón (lemon)
- Port Louis (vanilla)
- Kingston (with genuine Jamaica-Rum)
3. Well rounded flavours, for desserts, milk shakes and ice cream
- Vanilla
- Strawberry
- Chocolate
