Bakery Ingredients

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. A lot of preparation is required in making these tantalizing edibles, and thereby the importance of bakery ingredients.

Companies manufacture and distribute a wide range of ingredients, some of which are tailor made for industrial bakeries while others are developed specifically for the craft sector. Products are formulated to suit each bakery sector and many companies have well-established sales and technical teams focused on serving either the industrial or craft bakery sectors. The industrial teams in the larger companies are even more specialised with separate industrial bread bakery, pastry or cake and confectionery service teams in place. Bakery ingredients include - baking powders, glazes, bakers custards, egg alternatives, complete bakery mixes (cakes, scones, muffins). Specialty ingredients in baked products are in the form of emulsifiers, preservatives, enzymes, hydrocolloids, antioxidants, flavours, sugar substitutes, colours, and nutritional ingredients.

Serving specific market sector requirements does not stop at product development. Packaging (from small packs to road tankers) and equipment to support product application are also tailored to ensure that whatever size our customers are, whatever products they are producing, companies can supply appropriate products and support.