Solutions for the baked goods, pizza & pasta industry
The baked goods, pizza & pasta industry is characterised by a wide variety of dough types and products with specific properties. Wheat-based proteins and starches are designed to fulfil the technological and nutritional properties of the desired applications.
Baked Goods | Bakery solutions: tasty and just right in texture
Pasta & Pizza Industry | Innovative ingredients to increase the fibre and protein content in pizza & pasta
Ensure perfect consistency and optimal nutritional value in baked goods with our specialised starches. They offer versatility and quality in industrial production. High-protein products are in demand. Protein-rich and plant-based alternatives are popular, with hydrolysed and extruded proteins enhancing dough or boosting protein content.
Improve with our functional solutions the nutritional value of pasta & pizza and various other indulgent baked goods. Lory® Starch Elara, a fibre-rich wheat starch, increases fibre content in products, while the wheat-based Lory® Protein range further boosts protein levels. Thanks to their unique technological properties, these ingredients can also optimise taste and texture, and ensure a smooth production process.
Revolutionise Your Recipes: Unlock High-Protein and Innovative Baking Solutions
We can help you offer high-protein bakery products with great taste and texture.
Use Lory® Protein and Lory® Tex to enhance your bakery goods with high-protein content. Our products will positively adjust dough and product properties, ensuring delicious, high-protein baked goods.
Do you want to make lower-carb, lower-calorie baked goods and increase the fibre content simultaneously?
By partially replacing flour or semolina, manufacturers can produce high-fibre baked goods such as muffins and toast with a lower carbohydrate content. As fibre has a low calorie value compared to carbohydrates, overall calorie count can be significantly reduced using Lory® Starch Elara.
Do you need to enhance the functionality and process stability of your baked goods?
Our range of Lory® Starch specialities and Lory® Flour PX 16, improve process stability, water retention, viscosity, freshness, dough yield, and more.
Do you want to produce an egg-free bakery product that matches the flavour, texture, freshness, and mouthfeel of those containing eggs?
The gelling process with our stabilisation system Lory® Stab during heating is analogous to that of eggs and our plant-based ingredients with emulsifying properties ensure your bakery products remain delicious and consistent.
Do you need to ensure that seeds and decorations stick to your bakery products throughout the industrial value chain?
Lory® Starch Opal is the solution for easily adhering seeds, grains, and decorations to dough pieces. Apply a starch suspension before and, if necessary, after adding seeds for optimal adherence.
Dedicated portfolio for every need
With our wheat-based solutions and our expertise, a whole new world of individual product designs opens up to you.
Discover your possibilities here:
Lory® Protein H11 is a hydrolised wheat protein and a high-quality source of nutrients.
- High protein content of >82 % DM (N x 6.25. Kjeldahl) with low functionality
- Ideal for protein enrichment without changing the product properties
- High solubility (>60% at pH 6.2) and good dispersibility
- Increased dough extensibility
- Low foaming
- No gelling and no agglomeration
- Lory® Protein H11 is pH and heat stable
Lory® Protein D11 is an extruded wheat protein.
- Denatured wheat protein with a high-protein content of >82 % DM (N x 6.25, Kjeldahl)
- Ideal for protein enrichment
- No influence on the dough properties
- No foaming, no gelling and no agglomeration
- Neutral taste
- Lory® Protein D11 is pH and heat stable
Discover your possibilities here:
Discover your possibilities here:
Lory® Tex Powder is a texturised wheat protein.
- With a high-protein content of >60% DM (N x 6.25, Kjeldahl)
- Ideal for protein enrichment without affecting dough rheology
- In combination with Lory® Starch Elara ideal for carbohydrate reduction (lower-carb products)
- Texturising properties (water binding capacity: approx. 1:2)
- Provides structure
- Neutral taste
The resistant wheat starch Lory® Starch Elara – is a specially modified starch in the form of phosphatised distarch phosphate
- Increases the fibre content and simultaneously decreases the carbohydrate content
- Ideal for Low(er) carb products
- In combination with Lory® Protein perfect for high fibre products
- Reduces calorie content by replacing normal wheat flour
- No (negative) effect on baking process or properties
Lory® Starch Solaris is a modified swelling starch.
- Optimises the dough and the product properties of i.e. muffins, sponge cakes
- Targeted viscosity adjustment of pastries, masses and doughs
- Body for creams and fillings, also with whipping
- Improves the moisture absorption of frozen products
- Ideal for muffins, sponge and sponge cakes, cold cream applications, juice binders
- High process stability (shear, heat, acid)
- Freeze/thaw stable
Lory® Starch Ruby is pre-gelatinised native starch
- Ideal for specific viscosity adjustment of masses and doughs
- For longer freshness and shelf life
- Can enhance the body for creams and fillings
- Ensures high moisture absorption (e.g. juice binder)
- Prevents the settling of lumpy ingredients in sponge or sand cakes
- High cold water binding capacity
Lory® Starch Emerald is a thickening modified wheat starch.
- High swelling power in hot water
- Provides mouthfeel and body for creams and fillings
- Ensures process and form stability of fillings, e.g. apple and cherry pie, cheesecake
- Has a high process stability (shear, heat, acid)
- Freeze/ thaw stable
Lory® Flour PX16
Lory® Flour PX16 is an extruded pregelatinised flour
- Ideal for increasing the dough yield of bread and biscuits
- Maintains freshness, especially for baked goods from direct dough processing
- Optimisation of dough consistency
- Ideal for all-in-one doughs
Lory® Stab
Lory® Stab is a stabilising compound with a leavening function that can replace egg in baked goods.
- Ensures ideal dough stability as well as an airy texture, light crumb and consistent pore structure in baked goods
- Ideal for plant-based muffins, sponge cakes, cake bases and waffles
- Ensures an elastic crumb structure
- Neutral concentrate
- Simple handling, no change to the production process necessary
Lory® Starch Opal is a modified pre-gelatinised wheat starch for a perfect adhesion of toppings (decorations, seeds etc. ) and glossy surface
- Ideal as a seed adhesive for bread and pastries
- Strong adhesion properties
- Good sprayability due to low viscosity
- Provides a silky, transparent shine
- Freeze/thaw stable
Lory® Starch Diamond is pregelatinised and thus it shows an enhanced cold water binding capacity
- Ideal for specific viscosity adjustment of masses and doughs
- For increasing the dough yield
- Ensures high moisture absorption (e.g. juice binder)
- Can be used as a carrier for enzyme- and malt-base baking agents.
Delight Your Customers with Tasty, Nutritious Innovations
We can help you offer high doughs with great taste and texture.
Use Lory® Protein and Lory® Tex to enhance your doughs with high protein content. Our proteins will positively adjust dough properties, ensuring delicious, high-protein products.
Do you want to make lower-carb, lower-calorie products and increase the fibre content simultaneously?
By partially replacing flour or semolina, manufacturers can produce high-fibre baked goods such as pizza, as well as pasta products with a lower carbohydrate content. As fibre has a low calorie value compared to carbohydrates, overall calorie count can be significantly reduced using Lory® Starch Elara.
Dedicated portfolio for every need
With our wheat-based solutions and our expertise, a whole new world of individual product designs opens up to you.
Discover your possibilities here:
Lory® Protein H11 is a hydrolised wheat protein and a high-quality source of nutrients.
- High protein content of >82 % DM (N x 6.25. Kjeldahl) with low functionality
- Ideal for protein enrichment without changing the product properties
- High solubility (>60% at pH 6.2) and good dispersibility
- Increased dough extensibility
- Low foaming
- No gelling and no agglomeration
- Lory® Protein H11 is pH and heat stable
Lory® Protein D11 is an extruded wheat protein.
- Denatured wheat protein with a high-protein content of >82 % DM (N x 6.25, Kjeldahl)
- Ideal for protein enrichment
- No influence on the dough properties
- No foaming, no gelling and no agglomeration
- Neutral taste
- Lory® Protein D11 is pH and heat stable
Discover your possibilities here:
Discover your possibilities here:
Lory® Tex Powder is a texturised wheat protein.
- With a high-protein content of >60% DM (N x 6.25, Kjeldahl)
- Ideal for protein enrichment without affecting dough rheology
- In combination with Lory® Starch Elara ideal for carbohydrate reduction (lower-carb products)
- Texturising properties (water binding capacity: approx. 1:2)
- Provides structure
- Neutral taste
The resistant wheat starch Lory® Starch Elara – is a specially modified starch in the form of phosphatised distarch phosphate
- Increases the fibre content and simultaneously decreases the carbohydrate content
- Ideal for Low(er) carb products
- In combination with Lory® Protein perfect for high fibre products
- Reduces calorie content by replacing normal wheat flour
- No (negative) effect on baking process or properties
Innovation, expertise and process reliability from a single source.
With extensive knowledge of industrial processes and deep expertise in our raw material, wheat, we are a reliable and secure partner for all your needs.
Our R&D supports customer product development.
Loryma is part of Crespel & Deiters Group. Our groupwide value chain offers everything from a single source, ensuring seamless integration and superior quality.
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