Bakery

Product Category

Representative Products

Functions & Benefits

Bakery Enzymes

Fungal Alpha-Amylase; Maltogenic Amylase; Xylanase; Lipase; Glucose Oxidase

Improve dough handling, loaf volume, softness and freshness.

Emulsifiers

Distilled Monoglycerides (DMG); Sodium Stearoyl Lactylate (SSL); DATEM; Polyglycerol Esters (PGE)

Improve dough stability, volume, crumb fineness and softness.

Preservatives

Calcium Propionate; Sodium Propionate; Potassium Sorbate; Sodium Diacetate; Natamycin

Help control mold and yeast and extend shelf life.

Hydrocolloids

Xanthan Gum; Guar Gum; Cellulose Gum (CMC); Hydroxypropyl Methylcellulose (HPMC)

Improve moisture retention, batter stability and gluten-free structure.

Starches

Modified Starch; Pregelatinized Starch; Maltodextrin

Improve filling viscosity, texture, structure and water retention.

Leavening Systems

Sodium Bicarbonate; Ammonium Bicarbonate; Sodium Acid Pyrophosphate (SAPP)

Control leavening rate and improve product volume and internal structure.

Sweeteners

Sorbitol; Maltitol; Erythritol; Sucralose; Steviol Glycosides

Provide sweetness, humectancy and sugar-reduction options.

Humectants

Glycerol; Sorbitol; Maltitol Syrup

Maintain softness and help delay drying and staling.

Antioxidants

Ascorbic Acid; Mixed Tocopherols

Support dough performance or delay fat oxidation.