Bakery
In today’s increasingly health-conscious market, consumers are demanding higher standards from their baked goods. Driven by these demands, our portfolio of hydrocolloid ingredients has been developed to support the bakery industry and its changing needs.
We know it’s important to deliver a premium product, whilst providing healthier options, a clean label profile, and allergen reformulations.
With the constant pressure to reduce salt, sugar, and cater to different dietary requirements, the need for a trusted supplier with extensive ingredient knowledge is crucial.
Our HI ranges are suitable for a variety of applications, enables product stability; the right shape, the right bite, and the right texture.
We’re here to assist you from concept through to realisation, ensuring every step meets your vision and exceeds expectations; by making bespoke product recommendations based on your individual recipes and production processes.
Our focus is providing a secure but flexible supply chain, that works for your business’ needs.
Looking for help with a specific application? Contact us
How can our products help?
Improving dough handling and texture, moisture retention and dough consistency: HISTAB GG3 guar gum, HISTAB XG3 xanthan gum, HISTAB 0704 citrus fibre and HISTAB 0481 locust bean gum enhance moisture retention and texture in dough, and improve elasticity and viscosity, especially in gluten-free baking.
Enhanced Stability: HISTAB 0704 citrus fibre can enhance stability in gluten-free baking by preventing dough separation and collapse. They help maintain moisture, contributing to a longer shelf life.
Stabilising Fillings and Creams: HIP pectin, HIA2 agar, HISTAB 0704 citrus fibre, alginate and HIGEL gelatine all can help in the texture and stability of fillings and creams, both pre-bake and post-bake. Pectin is especially effective for fruit-based fillings.
Reducing Sugar and Fat in Baked Goods: HISTAB 0704 citrus fibre and HISTAB XG3 xanthan gum compensates for reduced fat in low-fat or fat-free baked goods and sugar in low-sugar applications by improving texture and moisture retention.
Enhancing Shelf Life and Freshness: HISTAB GG3 Guar gum and HISTAB XG3 xanthan gum are known for their ability to slow down the staling process, which is critical for commercial bakeries. HISTAB 0704 citrus fibre is a great clean-label option.
Customisation and Clean Labelling: As consumer demand for clean-label products continues to rise, producers are increasingly using natural alternatives to synthetic stabilisers and thickeners. Pectin (HIP) is widely considered clean-label, as consumers recognise it as a cupboard ingredient, and citrus fibre (HISTAB 0704) is an excellent, multi-functional ingredient that can be used in a wide variety of bakery applications.
Bakery Application |
Our Ingredient Suggestion |
Providing Solutions |
|---|---|---|
|
Fruit Fillings & Toppings |
Pectin |
Application Versatility |
|
Cakes, Muffins, Cookies |
Citrus Fibre |
Addressing Fat Reduction |
|
Cakes |
Citrus Fibre |
For Egg Reduction |
|
Vegan Muffins |
Citrus Fibre |
Textural Stability |
|
Gluten-free Bakery Items |
Citrus Fibre |
Clean-label suitability |
|
Instant & Pre-Baked Creams |
Alginate |
Gelling |
|
Post-Baked Creams |
Carrageenan |
To achive desired textures |
Related Items
Confectionery
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