Baked Goods
The baked goods segment is one of the fastest growing segments of the food industry in the region and includes producers of bread, biscuits, cookies, cakes, pastries, muffins, doughnuts and cereals.
The group combines development, application and marketing expertise to creatively develop innovative product solutions in close cooperation with our clients. By selecting suitable products from our comprehensive portfolio of ingredients, customers from across the bakery industry are able to enhance and develop the functionality and taste of their consumer products:
- Specialty starches, hydrocolloids, emulsifiers offer process stability, help control viscosity and hydration in order to extend shelf-life, add freshness and preserve freeze/thaw stability in a range of applications
- Enzymes are natures very own high-performance alternatives to chemicals and additives used in the bakery industry and offer a variety of functionalities from improving dough’s handling properties, dough stability and proofing tolerances. Enzymes keep bread fresh for longer and can significantly reduce the amount of stale bread returns.
- By selecting products from our comprehensive portfolio of liquid and dry sweeteners, customers from across the bakery industry are able to enhance and develop the functionality and taste of their consumer products. Liquid sweeteners vary according to differing levels of dry solids content, dextrose equivalent (DE), and sugar composition (fructose, maltose, higher sugar content), enabling us to offer a wide range of flavours, structures and textures. Functionalities include energy source, sweetness and flavour boosting capabilities; they can also help control freezing/boiling points, viscosity, hydration and moisture levels as well as osmotic pressure. dry sweeteners are widely used in bakery applications. Our range includes dried glucose/corn syrup, maltodextrins, crystalline dextrose, crystalline fructose and polydextrose; these highly functional ingredients deliver sweetness, texture and flavour; and can add nutritional value and fibre, or remove carbohydrates and fat. Dry sweeteners help products ferment, cookies brown, and liquids crystallize; in addition they can help control viscosity, hydration and moisture levels, as well as regulate humectancy and osmotic pressure.
- Non nutritive sweeteners are low/no-calorie, high intensity sweeteners, that taste like sugar but offer additional health benefits, and posses process stability at high temperatures.
- Tailor-made and a wide variety of standard flavours allow us to develop innovative product solutions in close cooperation with our clients. Our flavour concepts translate consumer needs and market insights into custom-made and forward-looking products.
- Our range of acidulants have been used for years as preservatives to delay or even completely stop bacteria, yeast and mould growth.
- Natural food colours are dyes obtained from a vegetable, animal, or mineral, source that is capable of colouring food; for example seeds, fruits & vegetables, leaves, algae and insects. Depending on the application, a suitable natural food color can be achieved by keeping in mind important factors such as pH, processing temperature, light, storage, and other affecting elements.
- Highly functional ingredients (egg products, prebiotic fibres, vitamins & minerals) help customers achieve their individual goals by providing whipping or binding functionality for baking applications (in case of egg powders), or by helping manufacturers add more fibre to baked products and snacks with no impact on taste or texture (in case of prebiotic fibres). Vitamins and Minerals are widely used today to fortify a variety of consumer products