Bakery

Applications overview

When you are looking for a dairy product/ingredient to use in your final application, either for food or feed, this overview will help you. Below you will see examples of food and feed applications in which our dairy ingredients have been applied. You can see what kind of products are used for which specific application. For further information about these dairy ingredients we kindly refer to the “products” tab of this website.

If you have further questions or requests, please contact our product specialists, we are happy to assist

Bakery

Butter

The application of butter in bakery has several functions: giving flavor, providing the desired mouthfeel and texture, leavening and shelf life. The texture and flavor of butter are influenced by the season of the year, the type of processing applied, the storage conditions and the type of starter culture used. Butter can prevent gluten development in baked goods, which is the key to tenderness.

Butter is used in laminated doughs like croissants, puff and Danish pastries, to create flakiness. In cookies, breads and cakes it provides a nice spongy or crusty texture.

• Perfecta offers the following types of butter:
• Sweet cream salted butter 80% & 82% fat
• Sweet cream unsalted butter 80% & 82% fat
• Recombined Butter 82% fat
• Lactic butter 82 % fat
• Whey Butter
• AMF

Powders

The application of powders in bakery has, same as butter, several functions: cost effective filler, protein enhancer, browning agent (via the Maillard reaction), providing texture and shelf life.

• Numidia offers the following types of dairy powders:
• Non-Fat Dry milk and Skimmed milk powder for structure, stability, improving the texture and aroma profile of baked goods;
• Lactose, Whey permeate and Sweet Whey powder can be added as browning agents;
• Buttermilk powder can improve the functional, sensorial and nutritional properties of baked goods giving a soft texture and extended shelf life.