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 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.
Are you looking for a cost-efficient alternative to rice starch?
Lory® Starch Iris is a hot-swelling starch characterized by an exceptionally high amount of starch particles—approximately 10 times more than conventional wheat starch. This unique feature makes it comparable to rice starch and allows it to serve as an excellent alternative to rice starch in various applications.
Are you looking for a visual highlight for your baked goods?
Colouring Crumbs are vibrant wheat crumbs in pink, yellow, orange, and green, made with natural food colourants. They are perfect for creative applications without sugar!
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:
- Hydrolyzed wheat protein
- Very high protein content of >82 % dry mass (Nx6,25)
- Very high solubility (>60 % at pH 6,2) and easy to disperse
- No viscoelastic properties
- Ideal for protein enrichment
- Perfect for dough optimization: Increases dough extensibility, reduces the tenacity
- No gelling or agglomeration properties
- pH and heat stable
- Hydrolyzed protein
- Very high protein content of >82 % dry mass (Nx6,25)
- Low viscoelastic properties
- High solubility in an acidic environment (>85% at pH 3-4)
- Ideal for protein enriching sourdough and rye breads, honey bread and pancakes
- Good emulsifying capacity and foam formation (e.g. stabilization of vegan cream or fat cream fillings, fruit fillings)
- Good sensory properties
Discover your possibilities here:
Discover your possibilities here:
- Denaturated wheat protein
- High protein content of >82% dry mass (Nx6.25, Kjeldahl)
- In combination with Lory® Starch Elara ideal for carbohydrate reduction (lower carb products)
- Low influence on the dough properties, low water binding capacity
- No foaming, no gelling and no agglomeration
- pH and heat stable
- Neutral taste
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
Discover your possibilities here:
- Lory® Starch Elara is a specially modified starch in the form of phosphated distarch phosphate, which is largely indigestible for humans
- High fiber wheat starch
- Dietary fiber content: +90 % (AOAC Methode 991.43/ ASU L00.00-18)
- Ideal for health and wellness focused food
- No gelling properties
- Clean flavor, smooth texture, white appearance
- Wheat flour can be replaced partially by Lory® Starch Elara and wheat gluten
Lory® Starch Solaris – modified pre-gelatinized starch
- Pre-gelatinized modified all purpose wheat starch
- Ideal for a targeted viscosity adjustment of masses and doughs
- Avoids retrogradation – especially in frozen products
- Process stability (shear, heat, acid)
- Freeze/ thaw stability
- Native wheat starches
- Cold swelling clean label starches with an enhanced cold water binding capacity
- Lory® Starch Ruby is a pre-gelatinized A-starch
- Lory® Starch Diamond is a pre-gelatinized B-starch
- Ideal for specific viscosity adjustment of masses and doughs
- Modified wheat starch
- Structure enhancement (body) in creams and fillings
- Form stability of fillings, e.g. apple and cherry pie, cheesecake
- Crumb and pore optimization, especially in choux pastries
- Optimization of crumb texture and freshness
- Improvement of mouthfeel
- Degraded starch
- EU: clean label starch
- Low viscosity at high temperatures
- Properties like amylose-rich starches (e.g. from peas, legume family)
- Consistency of baking fillings can be actively influenced during baking process, particularly ideal for hard waffle batters
- Reduces viscosity increase in cakes with a high cocoa dosage
- Modified wheat starch
- Emulsifying wheat starch
- Stabilised O/W emulsions by increasing the viscosity at the droplet interface
- Water-friendly HLB value of about 19
- Improves crumb structure and freshness
- Supports the whipping properties and stability of fillings (e.g. butter or cream fillings)
- For vegan applications as well as reduction of egg yolk
- pre-gelatinized starch
- Cold water swelling starch with post-swelling properties at high temperatures (> 100°C)
- Stabilises in particular the outer structure and fine contours of baked goods
- Ideal for baked and deep-fried choux pastry (cream puffs, Eclairs, Churros, and much more)
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® 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
- Native wheat starch which contains a particularly large number of small particles (<10 μm)
- It has a 10 times higher amount of starch particles than conventional wheat starch; comparable to rice starch
- Lory® Starch Iris can be used as an alternative to rice starch in many applications
- Carrier in baking improvers or dispersing agent for dry premixes
- Wheat-based
- Natural food colourants: Crumbs in pink, yellow, orange and green
- For creative applications without sugar
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:
- Hydrolyzed wheat protein
- Very high protein content of >82 % dry mass (Nx6,25)
- Very high solubility (>60 % at pH 6,2) and easy to disperse
- No viscoelastic properties
- Ideal for protein enrichment
- Perfect for dough optimization: Increases dough extensibility, reduces the tenacity
- No gelling or agglomeration properties
- pH and heat stable
- Denaturated wheat protein
- High protein content of >82% dry mass (Nx6.25, Kjeldahl)
- In combination with Lory® Starch Elara ideal for carbohydrate reduction (lower carb products)
- Low influence on the dough properties, low water binding capacity
- No foaming, no gelling and no agglomeration
- pH and heat stable
- Neutral taste
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
- High fiber wheat starch
- Lory® Starch Elara is a specially modified starch in the form of phosphated distarch phosphate, which is largely indigestible for humans
- Dietary fibre content: +90 % (AOAC Methode 991.43/ ASU L00.00-18)
- Ideal for health and wellness focused food
- No gelling properties
- Clean flavor, smooth texture, white appearance
- Wheat flour can be replaced partially by Lory® Starch Elara and wheat gluten
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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