Consumers have a clear picture of how they want baked goods to look, smell, taste and feel. While sandwich breads are expected to be very soft, baguettes need to come with a crispy crust; croissants need distinct layers inside and yeast donuts should come in good shape and large volume. Moreover, baked goods are expected to have their typical browning, a pleasant texture and a good overall appearance.
We offer our customers a wide range of easy-to-use solutions such as enzymes, emulsifiers and emulsifier compounds to improve the quality characteristics of baked goods, from biscuits to cakes to yeast-raised products. Our products simplify production processes and ensure the reliable high quality of baked goods.
Single emulsifiers such as Lamemul®, Nutrisoft® and Lametop® stabilize dough systems, slow staling and improve the crumb softness and volume of yeast-raised baked goods. Used in biscuits and cookies they enhance shape, structure, texture, mouth feel and crispiness. Moreover, emulsifiers ensure better dough machinability.
Nutrilife®, our range of bakery enzymes, increases volume and reduces the stickiness of the dough. To generate excellent cake structure and appearance we offer performance ingredients such as our aerating emulsifier range Spongolit®.
With more than 150 years experience in the food industry we are one of the key partners for the bakery industry. We support our customers and partners with technical application services and product developments as well as tailor-made training in our eight globally linked Application Labs.
Disclaimer: Specific regulations in the respective countries on the ingredients used, for the intended use and claims made on the final product have to be observed.