Charging agents are the solution to many problems that we can encounter in different preparations: solids that do not integrate into liquids, ice creams that do not freeze properly, recipes that are too sweet, preparations that are too liquid, doughs without structure, pieces without volume... if we know them well, we can overcome many difficulties and obtain better results.
The two charging agents we have selected are Psylium (a fibre that has made a triumphant entry into gluten-free bakery and with an incredible potential to be discovered) and Malto, derived from tapioca, an essential ingredient for making the stunning pure fat powders and “Polvorones”.
