Dairy ingredients are important for the manufacturing of bakery products and pastries. LACTALIS Ingredients offers a wide range of products with halal and kosher certifications, with the following benefits:
Biscuits, Cakes and Pastries
Pastry is a complex balance between an adapted texture, an accurate golden colour, a buttery taste and a competitive price.
However, baked goods remain indulgent products.
That is why LACTALIS Ingredients pays particular attention to develop tasty dairy solutions while bringing optimal functionalities.
Buttery and dairy taste
Browning control
Creaminess and softness
Sugar reduction
Egg replacement
Cost savings
We offer a wide range of ingredients for this application:
- Butter and concentrated butter with an adapted texture to bring creaminess and a typical 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 extend shelf life
Puff pastries and Croissants
In bakery and especially in puff pastries, butter is central to the process management and product quality.
Layering quality optimisation
Flavour enhancement
Browning control
Shelf life extension
Cost savings
LACTALIS Ingredients offers a complete range of specific ingredients especially butters with key functional properties:
- 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
Tailored to meet the stresses of puff pastries manufacturing
Butter 82 VN remains stable under high pressure conditions (extrusion, rolling step…). To guarantee a consistent quality, a regular monitoring based on different tests has been set up to assess texture, appearance, plasticity and resistance.
With its cohesive and homogeneous texture, butter 82 VN is ideal for well aerated and crunchy layering.
KEY BENEFITS:
Cohesive
Homogeneous
No water release
Regular texture
Consistent
Butter 82 VN brings crispiness to puff pastries.
| Butter 82% for biscuits | Flavour enhancement | |||
| Butter 82 VN – texturised butter 82% for puff pastry | Layering quality | |||
| Concentrated butter for croissant | Layering quality | |||
| Lactose for cookies | Browning crust | |||
| FloWhey® sweet whey powder for cookies | Browning crust | |||
| WPC 35 for cakes | Texture enhancement |