Bakery ingredients for industrial and craft bakeries
Improvers, emulsifiers, fats, sweeteners and packaging for bread, biscuit and cake production.
What we supply to bakery producers
Bakery producers need consistency above everything: the same crumb, the same shelf life, the same yield every batch. We supply the improver systems, emulsifiers, enzymes, fats and sweeteners that make that repeatable, in packaging sizes that suit both industrial plants and growing craft bakeries.
We also supply the finishing side of the line — glazes, fillings, cocoa powder and printed flexible packaging — so a single order covers the whole process.
Key materials for this sector
Bread improvers & enzymes
Dough conditioners and enzyme systems for volume and shelf life.
Emulsifiers
Mono- and diglycerides, DATEM, SSL and lecithin.
Specialty fats & shortenings
Bakery margarines, laminating fats and shortenings.
Glucose & sweeteners
Glucose syrup, dextrose, invert syrup and sugar alternatives.
Cocoa & chocolate
Cocoa powder, compound coatings and chocolate drops.
Packaging materials
Printed films, laminates and cartons for finished goods.
Bakery — common questions
Can you supply small volumes for a growing bakery?
Do you supply printed packaging too?
Materials and answers for Bakery
Jump straight to the categories this industry buys most, or read the questions other manufacturers ask us.