Bakery

Glazes, fillings, and toppings enhance bakery products by improving their taste, texture, and visual appeal, turning simple baked goods into premium creations. With expertise in stabilisers, texturisers, and other rheology modifiers, we help formulators develop innovative, high-performance bakery products with exceptional quality, mouthfeel, and appearance.

Bakery fillings

Fillings are key ingredients for many delicious bakery products, impacting colour, taste, and texture of a variety of mouthwatering desserts such as custard creams, fruit-based fillings, vanilla and chocolate based fillings, and many more.

Bake-stable fillings include a wide range of products with varying levels of heat resistance, from simple fillings to high-solids formulations for demanding baking applications. Ingredients such as pectin play a key role in fruit-based fillings, providing the texture, consistency, and bake stability needed to withstand processing.

Glazes

Glaze trends gravitate towards vegan, high shine finishes and plant-based alternatives. There is also a growing interest in functional glazes enriched with vitamins, minerals, or antioxidants, and sugar-reduced versions, all while experimenting with varied textures.

Thermo-reversible glazes are made by melting a concentrated gel, diluting it with water, and allowing it to set on baked goods. Low methoxyl amidated pectins (LMA) and carrageenan provide a gelatine-free, reversible gel structure, while a low gelling temperature enables easy application and rapid setting, ensuring an attractive finish without affecting product quality.

Toppings

Bakery toppings are evolving to emphasize health, with a rise in whole food ingredients like seeds and nuts, and sustainable, ethically sourced choices. Flavours inspired by global cuisines, vegan-friendly options and visually striking are also trending, catering to diverse dietary preferences.

Acidic fruit toppings combine whole fruits or fruit pieces in a glossy, non-dripping gel, delivering attractive appearance and balanced flavour. Low methoxyl pectin (LM) provides thixotropic properties, improved mouthfeel, and a pumpable texture, while conventional LM pectin (LMC) is recommended for organic applications.

Doughs and batters

Doughs and batters are shifting towards gluten free and plantbased options, rediscovering ancient grains and incorporating alternative sweeteners. Furthermore, the increasing use of functional ingredients and vegan egg replacers is becoming prominent in contemporary baking.

Hydrocolloids, such as tara gum, pectin, xanthan gum and guar gum, are increasingly used in doughs and batters to enhance texture, moisture retention, stability and shelf life, particularly in gluten free and specialty baking formulations. They also contribute to reducing fat content while improving freeze-thaw stability.

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