Bakery & Confectionary
Using Our Products in Bakery & Confectionery
For producing high-quality bakery and confectionery products, the following ingredients we produce are commonly utilized due to their beneficial properties:
Acid Casein
Purpose: Used for texture improvement and as a protein fortifier.
Micellar Casein
Purpose: Provides slow-digesting protein which can be beneficial for enhancing the protein content of baked goods.
Calcium Caseinate
Purpose: Improves texture, enhances protein content, and acts as an emulsifier.
Sodium Caseinate
Purpose: Acts as an emulsifier, stabilizer, and texture enhancer.
Lactose
Purpose: Used as a sweetener, browning agent, and to enhance flavor.
Milk Protein Concentrate
Purpose: Used to increase the protein content, improve texture, and enhance nutritional value.
Whey Protein Concentrate
Purpose: Enhances protein content, improves texture, and provides functional properties such as emulsification.
Whey Protein Isolate
Purpose: Provides high protein content with minimal lactose and fat, used for protein enrichment and texture improvement.
Milk Powder
Purpose: Enhances texture, flavor, and nutritional content in baked goods and confectionery products.
Skimmed Milk Powder
Purpose: Used for texture, flavor, and nutritional enhancement.
Full Cream Milk Powder
Purpose: Provides a rich, creamy texture and flavor, improving the taste and mouthfeel of baked goods and confectionery.
Whey Powder
Purpose: Adds protein and improves texture, while also acting as a browning agent in bakery products.
Sweet Whey Powder
Purpose: Used as a natural sweetener, enhancing flavor and texture in confectionery and bakery products.
Permeate
Purpose: Used for its lactose content which acts as a sweetener and browning agent in baked goods.
These high-quality ingredients, produced by us, ensure that your bakery and confectionery products have the perfect texture, taste, and nutritional benefits. Trust our expertise to deliver the best components for your baked goods and confectionery formulations.
