Bakery Solutions
Delivering ingredient solutions to improve dough performance, product quality, freshness, and processing efficiency across a wide range of bakery applications.
Applications
- Pan Bread
- Toast Bread
- Burger & Hot Dog Buns
- Arabic Bread
- Baguette
- Croissants & Viennoiserie
- Frozen Dough
- Pizza Dough
- Tortillas
Common Challenges
- Low Loaf Volume
- Weak Dough Structure
- Poor Dough Handling
- Dry Texture
- Rapid Staling
- Short Shelf Life
Ingredients Solutions
Hydrocolloids
Improve dough stability, water retention and crumb softness.
- Xanthan Gum (E415)
- Guar Gum (E412)
- Carboxymethyl Cellulose – CMC (E466)
… More
Leavening Systems
Provide consistent volume and balanced crumb structure.
- Sodium Bicarbonate (E500)
- Ammonium Bicarbonate (E503)
- Sodium Acid Pyrophosphate – SAPP (E450)
- Monocalcium Phosphate – MCP (E341i)
- Dicalcium Phosphate – DCP (E341ii)
… More
Emulsifiers
Improve dough tolerance, gas retention and loaf volume.
- Mono & Diglycerides (E471)
- DATEM (E472e)
- Sodium Stearoyl Lactylate – SSL (E481)
- Calcium Stearoyl Lactylate – CSL (E482)
- Lecithin (E322)
… More
Modified & Native Starch
Improve crumb softness, moisture retention, texture, optimize processing stability and formulation cost.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
- Corn Starch
- Potato Starch
- Tapioca Starch
… More
Preservatives
Extend freshness and inhibit mold growth.
- Calcium Propionate (E282)
… More
Antioxidante
Improve dough performance and strengthen gluten network.
- Ascorbic Acid (E300)
… More
Benefits
✔ Improved Dough Stability
✔ Better Dough Handling
✔ Higher Loaf Volume
✔ Softer Crumb Structure
✔ Extended Freshness
✔ Longer Shelf Life
✔ Consistent Product Quality