Text size: A A

Danisco's bakery team provides solid competencies within the following major areas:

• flour characterisation and optimisation
• yeast-raised bread systems
• fine bakery such as cakes, donuts and biscuits
• other applications like tortilla, pasta and noodles

Besides core application competencies, the team has strong industry focus and knows how to absorb and use market information and trends.

Application expertise

We have an extensive bakery toolbox, ranging from knowledge of raw materials, processes and production to a deep understanding of how different ingredients interact with each other, raw materials and flour components.

This toolbox allows us to

• choose the optimal solution and ingredients that fit the specific formulation and process
• help in troubleshooting
• design formulations and concepts
• suggest alternative processes and process parameters

Flour

Expertise	Technical development and know-how
Flour characterisation Flour optimisation	Flour analysis and characterisation Flour optimisation Upgrading of flour quality Dough rheology Process rheology

Yeast-raised bread systems

Expertise	Technical development and know-how
Wheat bread, sponge & dough, pan bread, soft and crusty rolls, French bread, sweet bread Retarded dough, frozen dough, par-baked bread, Rye bread, mischbrot Laminated dough Steamed bread	Manufacturing of different yeast-raised bread systems Influence of process parameters Influence of different raw materials Improved dough handling Texture profiles Variation in crumb structure and crust Extended shelf life Health/nutrition concepts - low fat, low sugar, low-carb etc. Flavour profiling

 

Fine bakery

Expertise

Technical development and know-how

Low, medium and high ratio cakes, muffins, donuts, fried products Biscuits, cookies, crackers Wafers, waffles Bakery fillings such as - fruit filling - fat filling - fruit glazes etc.

Manufacturing of different cake and biscuit/cracker systems Influence of process parameters Influence of different raw materials Aeration Control batter viscosity Dough texture Lamination properties Texture profiles Variation in crumb structure Crispines Extended shelf life Egg reduction Sugar and fat reduction Health/nutrition concepts - low-carb, reduction of glycaemic load Heat stability of bakery fillings Flavour profiling Sweeteners