Bakery and pastry

Pastry is a balance between an adapted texture, an accurate golden colour, a buttery taste and a competitive price. LACTALIS Ingredients places particular emphasis on developing adapted dairy solutions with optimal functionalities.

We offer a wide range of ingredients for this application:

• Butter and concentrated butter with an adapted texture to bring creaminess and an authentic 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.

In bakery and especially in puff pastries, butter can be considered as a central ingredient. Thanks to 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