Soft sliced brioche bakery application

Milk Proteins for Bread, Cakes & Pastries

Health concerns have increased demand for bread, cakes and pastry products with higher nutritional quality. Our range of ingredients can help enhance the texture of recipes as well as reduce production costs. We offer Clean Label ingredients to satisfy natural reformulation requirements.

Our functional solutions for Bread, Cakes & Pastries

Ingredients to suit each bakery application

Our milk and whey proteins, such as whey powder, have unique functional and organoleptic properties which offer benefits for a range of finished products:

  • Brioches and Madeleines: an airy texture and increased volume
  • Biscuits and Cookies: a crisp pastry and a golden colouring
  • Cakes: a soft, melt-in-the-mouth texture and dairy taste.

Learn more ways to enhance your recipes using our concepts.

Optimise your costs without compromise

The ever-rising cost of raw materials in the Bread, Cakes & Pastries industry presents a challenge for manufacturers. How can you stick to your production budget without compromising on the functional and nutritional qualities of the product, or the end consumer’s enjoyment?

Our ingredients, such as our whey powder from cheese-making, allow you to optimise your costs.

Healthy snack products for bakeries

Recent years have seen growing consumer demand for healthier snack foods.  They are looking for:

  • Snack products fortified with proteins and calcium for optimum nutritional intake
  • Recipes without eggs (for people allergic to egg protein)
  • Products that are lower in saturated fatty acid
  • Natural ingredients that are 100% dairy and Clean Label
Interested in any of our products ?

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