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 baking operations?
Our range of Lory® Starch specialities and Lory® Flour PX 16, improve process stability, water retention, viscosity, freshness, dough yield, and more, all while keeping costs low and maintaining clean label standards.
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.
