Bakery

In most bakery applications, ingredient functionality is of critical importance. The microstructure of milk fat is modified to ensure an optimal lamination process. At the same time, milk fat provides a significant contribution to the final product in taste and texture.

Our products are used for the production of pastries, biscuits and in various types of laminated doughs. We offer butter and AMF with specific melting profiles.

Our creams and toppings are used as aerated creams for fillings and decorations. Our creams are developed for maximum firmness to facilitate the required whipping properties and stability.

For the bakery market we advise the following ingredietns:

·  Butter
Especially type: Winter, TX 3200 and TX 3400

·  AMF
Especially type: Patissier, 4/4, Pandoro, Feuilletage FAD, Croissant, Millefuille

·  Cream


Please contact us directly with any specific questions.