Bakery & Pastry
Industrial bakeries, pastry producers and bakery contract manufacturers buy a base (flour, sugar, salt, yeast), a fat system, an egg and dairy line, and the functional ingredients that control dough, leavening, texture and shelf life. Everything here is quoted per enquiry.
Bakery base ingredients
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Bakery fats & oils
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Anhydrous Milk Fat (AMF) & Butteroil
Chocolate and confectionery
Dough systems & leavening
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Sodium Bicarbonate (Baking Soda · NaHCO3)
Alkali / pH control — bakery, biscuit and confectionery leavening
Calcium Propionate
Yeast-leavened bread and bun production
Tartaric Acid
Organic acid / acidulant — bakery leavening systems
Glyceryl Monostearate (GMS)
Lubricant and flow aid — bread and cake crumb softening
Vital Wheat Gluten
Bread, buns and high-fibre bakery products
Sodium Acid Pyrophosphate (SAPP)
Chemically leavened bakery products, cakes and pastry
Tetrasodium Pyrophosphate (TSPP)
Supplied to bakeries, pastry producers and bakery manufacturers where a food grade specification is confirmed for the enquiry.
Monocalcium Phosphate
Supplied to bakeries, pastry producers and bakery manufacturers where a food grade specification is confirmed for the enquiry.
Skim Milk Powder (SMP)
Bakery and biscuit production
Mono- & Diglycerides
Bakery and margarine systems
Ammonium Bicarbonate
Alkali / pH control — biscuit, cracker and cookie manufacturing
Chocolate & cocoa
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Carrageenan
Rheology modifier and thickener — supplied to bakeries, pastry producers and bakery manufacturers where a food grade specification is confirmed for the enquiry.
Pectin
Rheology modifier and thickener — bakery fillings and glazes
Sunflower Lecithin
Bakery doughs and release systems
Polydextrose
Sugar-reduced confectionery and chocolate
Gellan Gum
Rheology modifier and thickener — nutritional beverages with minerals or cocoa in suspension
Gum Arabic / Acacia Gum
Bakery glazes and coatings
Whole Milk Powder (WMP)
Chocolate and confectionery
Anhydrous Milk Fat (AMF) & Butteroil
Chocolate and confectionery
Starches, sweeteners & shelf life
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Xanthan Gum
Rheology modifier and thickener — gluten-free bakery and confectionery
Guar Gum Powder
Rheology modifier and thickener — bakery and gluten-free formulations
CMC (Carboxymethyl Cellulose)
Rheology modifier and thickener — bakery products and doughs
Sorbitol
Humectant — supplied to bakeries, pastry producers and bakery manufacturers where a food grade specification is confirmed for the enquiry.
Potassium Sorbate
Preservative — supplied to bakeries, pastry producers and bakery manufacturers where a food grade specification is confirmed for the enquiry.
Powdered Cellulose
Fibre enrichment of baked goods
Microcrystalline Cellulose (MCC)
Frozen desserts and bakery fillings
Maltodextrin
Bakery, confectionery and coating systems
Dextrose Monohydrate
Bakery doughs and yeast-fermented products
Pea Starch
Gelled confectionery and jelly products
Pregelatinized Starch
Instant bakery mixes and doughnut systems
Sorbic Acid
Preservative — bakery and packaged food systems
Related knowledge for Bakery & Pastry
Knowledge CenterEngineering and purchasing guides written for this sector.
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