Bakery and pastry

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.

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