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How to reduce costs in bakery products

Some raw materials are inherently exposed to price fluctuations due to their very nature. Often, these ingredients are crucial in the composition of certain products, compromising the sustainability of the final product if price variations are significant.

Minimising the dependence and weight of certain ingredients in formulations is a challenge for development teams as they are key elements in the formulation and organoleptic quality of the final product.

These are some of the handicaps the industry faces when trying to replace or reduce the weight of key ingredients in a recipe. There are key ingredients that could solve this challenge in a number of applications:

HANDICAPS

  • Alteration in texture and consistency.
  • Difficulty in incorporating air.
  • Alteration in fermentation times.
  • Instability during baking or cooking.
  • Loss of organoleptic quality and shelf life.

SOLUTIONS

  • Egg reduction enzyme solution that increases the functionality of the egg by reducing its dose by up to 20 %.
  • Fat reduction | combination of heat-treated flours, fibres and enzymes for fat reduction in baking applications.
  • Gluten reduction . enzyme solution for reducing 100 % of added gluten in baking formulations.
  • Cocoa reduction| flavouring solutions for cocoa reduction in various bakery products.
  • Increased hydration| combination of functional ingredients to increase hydration in bakery products.

If you are interested in reducing costs in your industrial bakery and pastry products, contact our team and we will advise you on everything you need.

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