Improve your baked goods with these product solutions
Bakery
With our wide portfolio of native starches, functional starches, starch saccharification products, plant-based proteins and potato products, such as potato fiber and potato flakes we can help to improve bakery products and create final baked products with enhanced texture and stability. They will also find their application in bakery fruit fillings to improve texture and stability and can add a range of health benefits, like low carb, added protein and fiber, fat-/sugar-reduced as well as follow the vegan trend. Furthermore our products are perfect ingredients to succeed in shelf-life and textural challenges in regards to gluten-free bakery products.
Your Checklist
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Improve your baked goods with these distinctive ingredients
Starches improve the texture, binding, and structure of baked goods like bread, cakes, and cookies. They enhance moisture retention, extending shelf life and ensuring a soft crumb. Starches are often used to thicken fillings and stabilize batters.
Potato fiber is added to bakery products to increase water absorption and improve dough elasticity, resulting in softer and more voluminous products. It enhances the fiber content, making baked goods more appealing to health-conscious consumers. Potato fiber also helps reduce fat and calorie content without compromising texture.
Yeast is essential in bakery applications for fermentation, producing carbon dioxide that causes dough to rise and gives bread its characteristic texture. It contributes to flavor development and creates a light, airy structure in baked goods. Nutritional yeast may also be used to enrich products with B vitamins and proteins.
Proteins, such as whey, soy, or gluten, are used in bakery formulations to improve dough strength and elasticity. They enhance the nutritional profile and contribute to the browning and crust formation during baking. Proteins also help retain moisture, extending product freshness.
Lecithin acts as an emulsifier in baked goods, improving the blending of fats and liquids for consistent dough and batter textures. It enhances crumb softness, volume, and shelf life while reducing stickiness during processing. Lecithin also improves the release of baked products from molds and pans.
Maltodextrin is used as a bulking agent, providing structure and improving the texture of baked goods. It enhances the sweetness profile without adding too much sugar and stabilizes fillings and frostings. Additionally, it improves moisture retention, keeping baked products fresh for longer.
Sweeteners like sugar, stevia, or monk fruit are used in bakery products to provide sweetness and contribute to browning and caramelization. Non-caloric sweeteners are used to create healthier, reduced-sugar options without sacrificing flavor. Sweeteners also impact texture and moisture retention in baked goods.
Potato flakes are added to bakery recipes to improve dough hydration and create a softer texture in bread, rolls, and flatbreads. They act as a natural thickener in fillings and enhance the shelf life of baked goods by retaining moisture. Their neutral flavor and versatility make them ideal for a variety of bakery applications.