Baking
From dough to filling to icing
Baking is a major area of the food industry covering such diverse products as breads, cakes, wafers, pastries, croissants, snacks, noodles and cereals. Formulation, ingredients, production and processes vary greatly not only from region to region, but also between industrial, in-store and artisan applications. New customer trends such as healthy eating, indulgence and convenience are placing greater demands on manufacturers. Common requirements include improved softness, extended shelf-life, processing ease, anti-stick properties, reduced egg, fat or sugar, wholegrain, gluten intolerance and authentic flavors.
Cargill’s texturizing products are also providing new process solutions for Asian bakery staples: noodles and nems. By innovatively combining hydrocolloids and emulsifiers, improvements are made to dough handling in automated environments, producing superior quality over a longer shelf life.
Our complete range of products comprises a wide variety of options offering solutions for all stages of bakery products from dough to fillings, glazes, icings, bakery and cream. Texturizers, stabilizers and emulsifiers from Cargill provide many different functional answers to issues concerning production, the actual baking process, stayfresh properties and frozen products.
Main applications:
Grain-based goods
Freeze/thaw stability, volume, softness, shape, shelf life
Cakes, biscuits, pastry
Volume, softness, texture, ingredient substitution
Glazes, Icings
Sheen, freeze/thaw stability, foam stability, shelf life
Creams and Fillings
Texture, ease of use, freeze/thaw stability, thermal stability
Noodles and Nems
Dough improvement, flour quality regulation, water absorption control, freeze/thaw stability, improved machinability