Specific ingredients bringing texture, taste and economical interest to your Bakery products

Dairy ingredients are mainly used in bakery products for these primary reasons:

• Reinforcement of the sensory properties
• Recipe costs optimization while keeping the taste authenticity

Our answer to the Bakery market

PROCAKE^® ingredients used in formulations help improve the texture of the biscuits, control the rheological behaviour of the fat fillings and reduce recipe costs.

• Taste and color enrichment
• Texture and foaming properties control
• Recipe costs optimisation by replacing milk powder
• Water and fat retention enhancement

The PROCAKE^® range for the Bakery

The PROCAKE^® range is composed of non-fat dairy based preparations.

These ingredients are available on a milk fat or vegetable fat basis. They allow an adaptation and optimization of the texture and aroma during the process.

Applications

• Soft bread
• Biscuits
• Brioches