Puratos claims its latest creation is unlike any other inclusion currently on the market, bringing ‘more flavours, more fruits, more texture and more creativity’ to baked goods like cakes.
Up the creative ante
The concept of Smoobees has its origins in molecular gastronomy – where chefs capture different flavours in spheres to offer new sensorial experiences for diners. Puratos was able to adapt the idea to the needs of patisserie producers, making it easy for them to use in their production process.
The soft, plant-based beads allow bakers to add a creamy texture to cakes without injection equipment, and gives them licence to play around with various flavour palates.
Moreover, while other inclusions – like dried fruits and chocolate chunks – tend to dry out a bakery product over time, Smoobees will add moist pockets to every bite of cake.
“One trend that emerged from [Puratos’ Taste Tomorrow] survey was the growing importance of texture,” said Daniel Malcorps, Puratos’ CEO.
“For consumers, texture is now the new taste.
“We have transformed this trend into a real-world innovation that can easily be used in a professional baking environment.”
Available in a three natural flavours – Lemon, Blueberry and Caramel – with up to 30% fruit and no artificial ingredients (NAFNAC), the ready-to-use inclusion is mixed in at the end of the batter mixing process.
The beads are mix and bake stable, and can be used for all types of cake applications, including frozen and fresh offerings that have a short to medium shelf life.
Smoobees – launched across various European countries this month – are packed in a recyclable packaging (both label and bag).
“Existing inclusions often fail to deliver the desired flavour intensity or the wanted natural flavour profile pâtissiers are looking for,” added Boris Willo, head of pâtisserie at Puratos.
“With Smoobees, we can now imagine including any kind of flavour inside cakes, opening the creative potential for new creations.”