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OUR APPLICATIONS
Bakery and pastry
Bakery is a broad market that can be split into three main segments: cakes and pastries, biscuits, and croissants. Indulgence and on-the-go are two primary means of characterizing bakery consumption. Croissants, cakes or other pastries are often out-of-home impulse purchases, synonymous with pleasure and gratification. Innovation, marketing claims, and image are big levers that prompt sales and contribute to consumer satisfaction.
Dairy ingredients, especially butter, are highly valuable in the bakery industry. They bring taste, texture, and a nice colour to many products such as biscuits, cakes, and croissants. Strongly associated with a natural image, dairy ingredients also can be used as claims on packaging to better valorise baked goods products.
Market overview
Highly dynamic all over the world, bakery is experiencing growing demand in Asia, the Middle East and South Africa, while Europe and USA remain large and steady mature markets. All regions are profiting from innovation driven by five main trends:
- Naturalness and freshness: fresh butter, fresh milk, fresh eggs, organic, etc.
- Authenticity: ingredients, know-how, historical recipe, origin
- Healthy: whole grain, complete flour, natural flavours
- Originality: crispy texture, creative flavours…
- Convenience: most bakery goods are consumed out-of-home
Our quality ingredients for bakery products
Our range for biscuits, cakes and pastries
Pastry is a complex balance between an adapted texture, an accurate golden colour, a buttery taste and a competitive price. LACTALIS Ingredients places particular emphasis on developing tasty dairy solutions while bringing optimal functionalities.
We offer a wide range of ingredients for this application:
- Butter and concentrated butter with an adapted texture to bring creaminess and a buttery taste
- Lactose, sweet whey powder and whey permeate as cost-competitive filler and browning agents
- WPC35 as a source of functional and competitive solids
- WPC80 for protein enrichment
- Skimmed and whole milk powders
- Buttermilk to give a soft texture and extended shelf life.
Our range for puff pastries and croissants
In bakery and especially in puff pastries, butter is central to the process management and product quality. Because of our decades of experience in the industry, we know that many parameters are key for croissants or laminated dough manufacturers: layering capacity, flavours enhancement, browning control, and shelf life extension, among others. For these requirements, LACTALIS Ingredients has developed its expertise to propose dairy solutions with functional properties, including:
- Butter 82% to enhance mouthfeel while bringing buttery taste
- Butter 82 VN texturised butter or high melting point concentrated butter for layering quality optimisation
- Lactose, sweet whey powder and whey permeate as browning agents
- WPC35 or WPC80 to preserve a homogeneous and aerated dough
- Skimmed milk powder
- Buttermilk to give a soft texture and extend shelf life
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