Solutions for the baked goods industry
Do you want to make an informed, sustainable choice when selecting ingredients for your products? Wheat-based proteins and starches are the key to economical, nutritious and sustainable production.
Baked goods: Tasty and just right in texture
Ensure the optimum consistency of your baked goods with our special starches! Due to their high functionality, they are used in baked goods for thickening and stabilizing properties which make them the ideal ingredient under special production stress. In the industrial production, our solutions score with application diversity and quality.
High protein is a growing trend. For instance: Protein-rich baked goods as well as nutritionally optimised plant-based alternatives are in high demand among health-conscious consumers. Many applications allow for the use of hydrolyzed and extruded proteins as an additional source of protein and/or a dough optimizer.
We provide the right solution for all your end consumer products!
From egg-free delights to high protein and low carb options
Do you want to produce an egg-free bakery product that matches the flavor, texture, freshness, and mouthfeel of those containing eggs?
The gelling process with our stabilization system Lory® Stab during heating is analogous to that of eggs and our plant-based ingredients with emulsifying properties ensure your bakery products remain delicious and consistent.
Do you need to ensure that seeds and decorations stick to your bakery products throughout the industrial value chain?
Lory® Starch Opal is the solution for easily adhering seeds, grains, and decorations to dough pieces. Apply a starch suspension before and, if necessary, after adding seeds for optimal adherence.
We can help you offer high protein bakery products with great taste and texture.
Use Lory® Protein and Lory® Tex to enhance your bakery goods with high protein content. Our products will positively adjust dough and product properties, ensuring delicious, high-protein baked goods.
Do you want to make lower-carb, lower-calorie baked goods that taste and texture just as good as the originals?
Replace conventional wheat flour with Lory® Starch Elara and gluten. Lory® Starch Elara is the perfect solution for those looking to increase fiber content and reduce carbs and calories in their baked goods. It’s ideal for healthier bread, cakes, muffins, and more.
Do you need to enhance the functionality and process stability of your baking operations?
Our range of starch specialties, including Lory® Starch Solaris, Lory® Starch Emerald and Lory® Flour PX 16, improves process stability, water retention, viscosity, freshness, dough yield, and more, all while keeping costs low and maintaining clean label standards.
Dedicated portfolio for every need
With our wheat-based solutions and our expertise, a whole new world of individual product designs opens up to you.
Lory® Stab
Lory® Stab is a stabilizing compound with a leavening function that can replace egg in baked goods.
- Ensures ideal dough stability as well as an airy texture, light crumb and consistent pore structure in baked goods
- Ideal for plant-based muffins, sponge cakes, cake bases and waffles
- Ensures an elastic crumb structure
- Neutral concentrate
- Simple handling, no change to the production process necessary
Lory® Starch Opal
Lory® Starch Opal is a modified pre-gelatinized wheat starch for a perfect adhesion of toppings.
- Good sprayability due to low viscosity
- Forms sticky films for very strong adhesion
- Freeze/thaw stable
- Soluble in cold water, easy to stir in
- Neutral in flavor
Lory® Protein H11
Lory® Protein H11 is a hydrolized wheat protein and a high-quality source of nutrients.
- High protein content of >82 % (N x 6.25. Kjeldahl) with low functionality
- Ideal for protein enrichment without changing the product properties
- High solubility (>60% at pH 6.2) and good dispersibility
- Increased dough extensibility
- Low foaming
- No gelling and no agglomeration
- Lory® Protein is pH and heat stable
Lory® Protein D11
Lory® Protein D11 is an extruded wheat protein.
- Denatured wheat protein with a high protein content of >82 % DM (N x 6.25, Kjeldahl)
- Ideal for protein enrichment, especially of yeast baked goods such as bread, burger buns, Danish pastries and much more
- No influence on the dough properties
- No foaming, no gelling and no agglomeration
- Neutral taste
- Lory® Protein D11 is pH and heat stable
Lory® Tex Powder
Lory® Tex Powder is an texturized wheat protein.
- With a high protein content of >60% DM (N x 6.25, Kjeldahl)
- Ideal for protein enrichment without affecting dough rheology
- In combination with Lory® Starch Elara ideal for carbohydrate reduction (lower-carb products)
- Texturizing properties (water binding capacity: approx. 1:2)
- Provides structure, especially in low-fat long-life baked goods such as biscuits, cookies and hard wafers
- Neutral taste
Lory® Starch Elara
Lory® Starch Elara is a resistant starch with high fiber content.
- Increases the fiber content and simultaneously decreases the carbohydrate content
- Low(er) carb
- High fibre
- Lower calories*
- No (negative) effect on baking process or properties
*Please consider that for the formulation of specific food products containing resistant starch IV (as Lory® Starch Elara) in particularly with regards to the following patents: US 966848842 B2; GB 2439710 B; AU 2005258206 B2
Lory® Starch Solaris
Lory® Starch Solaris is a modified swelling starch.
- Optimizes the preparation and the product properties of i.e. muffins, sponge cakes
- Targeted viscosity adjustment of pastries, masses and doughs
- Body for creams and fillings, also with whipping
- Improves the moisture absorption of frozen products
- Ideal for muffins, sponge and sponge cakes, cold cream applications, juice binders
- High process stability (shear, heat, acid)
- Freeze/thaw stable
Lory® Starch Emerald
Lory® Starch Emerald is a thickening modified wheat starch.
- High swelling power in hot water
- Provides mouthfeel and body for creams and fillings
- Ensures process and form stability of fillings, e.g. apple and cherry pie, cheesecake
- Has a high process stability (shear, heat, acid)
- Freeze/ thaw stable
Lory® Flour PX16
Lory® Flour PX16 is an extruded pre-gelatinized flour
- Ideal for increasing the dough yield of bread and biscuits
- Maintains freshness, especially for baked goods from direct dough processing
- Optimization of dough consistency
- Ideal for all-in-one doughs
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