Acerola in Bakery
Boost Your Bakes!
Acerola - the power fruit for baking
Whether as a natural alternative to ascorbic acid or as a vitamin C booster in fillings and creams - our acerola powder is the all-rounder in your bakery. It stabilizes doughs, ensures fluffy results and brings fruity freshness to every recipe. Natural, effective and perfect for creative bakers who want to get more out of their baked goods!
Discover versatile application possibilities
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Sandwich cookie with acerola cream
Sandwich cookie with acerola cream
Consumers want innovative and healthier ingredients that impress with their taste and appearance.
The acerola cherry is ideal for use in fine baked goods. In our sandwich cookie, its fruity, tart powder is gently incorporated into the cream filling and not only provides a surprisingly fresh note, but also a natural vitamin C kick.
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Sourdough bread with acerola powder
Sourdough bread with acerola powder
Acerola - natural process aid with added value.
Acerola powder is a functional alternative to synthetic ascorbic acid in bread production. As a natural source of vitamin C, it has a dough-stabilizing effect and helps to improve volume, porosity and freshness.
Acerola can also help to optimize the dough structure in the sourdough area - without changing the character of the artisan bread.
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Protein bar with acerola powder
Protein bar with acerola powder
More than protein - functional, fruity, natural.
Acerola powder brings new impetus to the development of modern protein bars. As a natural source of vitamin C, it not only supports the nutritional balance, but also complements the sensory profile with a fine, fruity-sour note and keeps the bar fresh in a natural way.
In combination with vegetable or animal proteins, the result is a bar that combines performance, taste and naturalness.
Here you will find the diverse qualities of acerola.
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