Baked goods are no longer a straightforward indulgence or simple everyday staple. Manufacturers are challenged to adapt to today’s sophisticated tastes. With health a major focus, fat reduction, a clean label and added fibre are key to differentiation. A satisfying texture is also crucial to meeting consumers’ expectations.
Manufacturers need ingredients that help them deliver these benefits, but not at the expense of processing performance. As recipes become more complex, functionality, ease of use and shelf life help bakers remain competitive. Plus, environmental concerns make reducing waste a priority.
Our diverse portfolio of bakery-specific starches makes it possible to meet the needs of bakers and consumers. We offer a choice of solutions to overcome all your bakery challenges. Our technical team will guide you through the process of improving your products. We’ll help perfect your recipes for maximum consumer appeal.
Whether you’re looking for viscosity, texture, adhesion, or nutrition, our unique ingredient portfolio has something to offer.
For better-for-you baked goods, National Starch Food Innovation’s easy-to-use HI-MAIZE® resistant starch provides substantiated fibre-rich benefits for health-conscious consumers. Hi-maize helps to control blood sugar highs by improving glycemic response and strengthen digestive defences, by promoting a healthy digestive system and delivering prebiotic activities. HI-MAIZE® boosts the nutritional credentials of bread, cookies, muffins and more.
Combine added fibre with up to 95% fat reduction to tap into the trend for guilt-free indulgence. For an all-round healthier profile, N-DULGE™ FR co-texturiser cuts the saturated fat content of cakes, while other solutions are available for icings and toppings without compromising eating enjoyment. Plus, N-DULGE™ FR helps baked goods feel fresh for longer, extending shelf life and reducing waste.
The move towards reducing egg content in bakery products brings with it cholesterol-reducing benefits, cost consistency and security of supply. To recreate the functionality of egg in cakes, we offer reliable starch solutions including PURITY GUM™ 25ER starch. In glazes, egg can be replaced completely with VERSA SHEEN® or CRYSTAL-TEX. The exact level of shine can be tailored to your requirements.
Texture adds essential character to a wide range of baked goods. We’ve developed the textural tools to give cakes, wafers, biscuits and pastries the sensory profile consumers crave. Whether it’s softness in cakes or crispiness in wafers, we have the solution. We can also help you create creamy fillings and toppings. Consult our N-CREAMER, N-DULGE™ and ULTRA-TEX® ranges for glossier, creamier or more indulgent dairy and fruit fillings. Perfect performance in demanding processing and storage conditions comes as standard.
If baking from scratch or bakery premixes are your speciality, our instant starches such as Instant PURE-FLO® F offer the option to increase batter viscosity, moisture retention and volume in bread and cakes.
For vital finishing touches, we offer innovative adhesion starches so you can add seeds, chocolate curls, sugar strands and more to bread, cakes and pastries without using icing.
For the shelf appeal of an organic or additive-free label, we’ve developed effective alternatives to many essential bakery ingredients.
• Bread, rolls and morning goods
• Cakes, muffins and premixes
• Viennoiserie and pastries
• Wafers, biscuits and cookies
• Fruit and cream fillings
• Glazes, frostings, icing and toppings
• Scones, buns and brownies
• Tortillas and pittas
Challenges • Fibre enrichment without affecting flavour or processing
• Additive-free or organic labelling
• Textural differentiation
• Fat and egg replacement
• Cost-effective texturisers, viscosifiers and gelling agents
• Optimum viscosity and process stability
• Dispersion for cold processing or dry blends