Bread are one of the cornerstones of the bakery business and consist of many varieties ranging from flatbreads to pan breads and everything in between. Working on breads we focus on creating:
– Our own bread improver system
– Baking without improver system
– Changing costs
– Extending shelf life
– Using different grains and pseudo-cereals
– Trying different fermentation techniques for various purposes
– Improving nutritional profile by protein enrichment or fibre enrichment

Where crackers used to be a variant of bread and predominantly unfermented, today it is so much more. Crackers have either a plain or a more savoury profile and can be both fermented as unfermented.
Techniques like laminating, sheet-and-cut and occasionally extruding are used here on creating relatively thin and dry products. Both the fermented (either yeast or enzyme) as unfermented (plain or with additives) can be found in our bakery product database. We transfer a lot of renowned products to local ingredients and production lines: famous products in new markets.

As breads, several different kind of biscuits have been brought to market. Where the predominant technique here rotary moulding is, also sheet-and-cut is applied a lot. Both techniques have their own restrictions towards the consistency of the dough. Biscuits lend themselves very well to be sandwiched with a cream or marshmallow filling and chocolate. The Wagonwheels, Oreo, Petit Beurre, Maria and Digestive biscuits are probably the most famous and imitated ones our product development consultants are asked to transfer to local ingredients and recipes.

Although pastry is also used as a collective for several bakery products we intend here the puff pastry, filo types together with the pies (shortcrust, pound/inlay and crumble). Some products, considered to be sweet crusts, can be ranged under cookies or cakes (e.g. mooncakes) as well, but are often placed into the pastry category. The principle of the pastry product is that the filling(s) will make that the product becomes savoury or sweet, the dough itself is quite neutral tasting.
Especially processing, techniques and control are a central key into creating good products and the feeling and passion for this are often only transferred by applying the master-apprentice principle. Our bakery research here focusses on controlling moisture migration by changing minor ingredients and process development for taste and texture control.

Wafers can be rolled, flat or hollow. Thin and crisp or slightly thicker and strong, most of the time filled with a cream or a low moisture filling. Each shape and equipment need adaptation on formulation in combination with the available ingredients. The baking times are short and special flours and starches are used in order to prevent gluten lumps in the batter.

Creating more crispier products or look critical to the material costs are some of the challenges we often undertake here, were interactions of ingredients and fillings are a key focus. Special attention we have here for creating wafers with different nutritional profiles, such as high protein wafers or reduced carbohydrate (or sugar) products.

Depending on the availability or supply some industrial bakeries need to develop their own fillings, coatings, toppings, etc. Our bakery consultants have worked and adapted several: based on fat, water or fruit. Processing is here often as important as the choice of the raw materials and can when in own hand be perfectly designed for taste and shelf for the final product where it is applied in or on.