Bread Ingredients

Bread Mixes & Bread Improvers

Ingredients for bread making process and finished goods characteristics.

Dosage level calculated on the flour weight:

  • improvers - up to 10% of flour weight which means 10kg of improver on 100kg of flour. Taste enhancers are included in this category.
  • mixes - 11% to 50% of flour weight which means 11kg to 50kg of mix on 100kg of flour
  • complete mixes - 50% to 100% of flour weight which means 50kg to 100kg of mix on 100kg of flour

for all in powder, liquid, creams and paste form.

Malts

Malt extracts, Malted flours

Sourdough

Liquid, Paste and Dry; Active and Inactive. All the products without added acids or functional ingredientds which are on the ingredients' list.

Yeast Based Preparations

Complete mix including bakers' yeast. Bakers' yeast in liquid, paste and dry form for leavening a baked product.

Pastry Ingredients

Baking Powders

Baking powder and other chemical raising agents.

Cake Mixes and Pastry

Ingredients for cakes and pastry making process and finished goods characteristics. Dosage calculated on the batter weight:

  • Cake and Pastry improvers and emulsifiers - up to 10% of batter weight which means 10kg of improver on 100kg of batter
  • Cake mixes for non-yeast raised products - 11% to 100% of batter weight which means 11kg to 100kg of mix on 100kg of batter (Example: Cake and Sponge Cake.)

in powder, liquid, creams and paste form.

 

Creme Patissiere

Powder - Preparation of custard crème or equal types of cremes by hot or cold methods.
Ready to use - Ready to use (cream, liquids).

Fillings

Fruits - All types of fruit fillings, puree and compote (ambient, frozen and fresh) used inside or on a baked product.

Nut/fat based fillings - Products based on chocolate, fat, nuts, sugar as the major component as flavor and structure giver. Example: Praline

Other Ready-to-Use fillings - Fillings not described above are included in this category. Example: Water based vanilla filling and cheesecake fillings.

Fondants/Icings/Fudges

Sugar and fat based products provided to the user in powder or paste form.

Glazes/Miroirs

Products that are sprayed, poured or brushed on a baked product in order to provide gloss or shine and are not based on egg or milk protein.

Mixes for Yeast Raised Dougs, Viennoiserie, Fried Baked Goods

Ingredients for cakes and pastry making process and finished goods characteristics. Dosage calculated on the batter weight (mixes - 11% to 100% of batter weight which means 11kg to 100kg of mix on 100kg of batter) - in powder, liquid, creams and paste form. Example: Berliner and Panettone.

Stabilisers

Mixes for bavarois.

Other Products

Almond Based Products

Products that are based on almond and sugar as the major components. Persipane and other kernel based products. Example: Almond paste.

Compound Chocolate

Excludes couverture chocolate.

Dry Nut Based Products

Products based on nuts as the major components.

Non-dairy Creams

Vegetal based creams for toppings and fillings.

Release Agents and Dividing Oils

Products in the form of oils and emulsions.