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Bakery
Fat is a key ingredient in many bakery products delivering, for example, aeration, texture, flavour, shortness and shelf life. Fat content typically ranges from a few percentages in bread, to around 30% in puff pastry and filling creams.
We understand however, the challenges you are under to produce healthier options to meet Government targets, whilst maintaining taste and eating quality. At the same time, concern for the environment is fuelling the demand for sustainably sourced solutions, and the popularity of plant-based options continues to rise.
How we can support
The choice of fats is wide, but we can help you to find the right one to deliver the performance and quality you need for your baked product. Our experienced and creative Customer Innovation team of development bakers, food technicians and engineers are ready to help. Based at our purpose-built customer Innovation Centre, they are ready to discuss your project with you and work together to find the perfect, value adding solution.
We can help you with:
- New product development
- Cutting calories
- Reducing fat and saturated fat
- Improving nutritional value
- Reducing carbon footprint
- Sustainably sourced solutions
- Producing vegetarian or vegan options
- Processing oils and application equipment