Our functional solutions for the Bread, Cakes & Pastries industry
Ingredients adapted to the concepts
Our milk and whey proteins, such as whey powder, have unique functional and organoleptic properties. The impact is direct at the quality level, on the 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.
Learn more about our Classic range.
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)
- Natural ingredients that are 100% dairy and Clean Label
Discover the products for Milk Proteins for Bread, Cakes & Pastries
Classic
Milk permeate powder is the by-product of the membrane ultrafiltration of fresh milk.
Classic
Whey powder is the result of drying the whey from casein manufacture.
