Asymptote sugar bloom

Asymptote has developed a solution to the manufacturing problem of sugar bloom spoiling batches of frozen cakes and doughnuts.

During long term frozen storage white specs appear on icing or within sugar-rich dough. The specs remain in the thawed product and are aesthetically displeasing and commercially very damaging.

We have carried out extensive investigations into sugar bloom and have developed a ‘Sugar Bloom Control Process’ which (i) identifies the key steps in manufacturing which causes sugar bloom to occur and (ii) identifies the changes required to remove the problem successfully.

We offer a manual to food manufacturers that details the Sugar Bloom Control Process. The manufacturer follows the action plan in the manual with technical support from us.

For further information please contact info@asymptote.co.uk. The Gallery includes images of sugar bloom.