Baked Goods
Bakery manufacturers from across the globe turn to Agropur Ingredients for quality baked goods ingredients. Customized to meet nearly any bakery application need, we strive to help you to produce quality, cost-effective baked goods that exceed consumer expectations for flavor, texture, appearance and shelf-life.
Cost Savings and Function
Agropur offers state-of-the-art ingredient technologies to assure product integrity and quality, while maintaining low costs.
- Crino Permeate, deproteinized whey: Contributes to desirable browning, moisture retention and crumb tenderness.
- Crino Sweet Dairy Whey, dairy solids replacement: Can replace whole milk powder and other dairy solids.
Egg Replacement
Agropur offers economical egg alternatives that are easier to handle than liquid whole eggs, eliminate egg allergens, and virtually replicate their baking characteristics. Whole egg and egg white alternatives can be used in formulation to reduce egg usage 25-100%.
- BiPRO 9500, ion exchange whey protein isolate: Excellent alternative for replacing egg whites.
- ISO Chill 8000, whey protein concentrate: Desirable baking characteristics when used to replace whole egg and egg whites.
- ISO Chill 6000, whey protein concentrate: 60% protein on dry basis, useful as a cost effective egg replacement.
Protein Fortification
Agropur ingredients can be added to baked goods to add nutritional value. High quality whey protein isolates and concentrates are offered to contribute to increased protein claims.
- BiPRO 9500, ion exchange whey protein isolate: Contains 95% protein dry basis, with very low fat and lactose
- ISO Chill 9000, membrane filtration whey protein isolate: Contains more than 90% protein dry basis.
- ISO Chill 8000, whey protein concentrate: Contains more than 80% protein dry basis.