Ingredients for bread, cakes, pastries and more
Among the wide variety of modifiers, stabilizers and texturizers on the market, our citrus fibre is one of the most attractive solutions—not only for being clean label, but also for its high water absorption capacity and ease of use. Reducing fat or egg in pastries, increasing the resistance of fragile products such as crackers or cookies, avoiding crystal formation or stickiness in frozen doughs, or improving the texture of challenging gluten-free breads is achievable with our citrus fibre.
We also offer nature-based products for heat-stable and smooth bakery creams, and heat-reversible and spreadable glazes, tailored to each manufacturer’s requirements.
For industrial baking, tailor-made emulsifiers help the dough resist the stress exerted by machinery and keep it as standardised as possible for a continuous process. Shelf-life is prolonged, and finished products show minimal variation in shape, colour and taste. Emulsifiers also support volume increase, homogeneous dispersion of gas bubbles and starch granules, hydration of proteins, and improved workability and rheology—helping to reduce mixing time and guarantee homogeneous dispersion. The crumb structure of bread and cakes stays regular.
Cake gels and hydrated emulsifiers allow manufacturers of sponge cakes, Swiss rolls, pound cakes and similar products to reduce egg content, mix all ingredients simultaneously in an all-in process, reduce mixing time, maximise and homogenise air incorporation and stabilise the batter—obtaining more spongy and larger products.