Bakery & pastry
All our products are designed to provide more sustainable solutions for the whole value chain
clean label
ALOJAS potato starch can be used to control moisture in crispy bakery products such as waffles, cookies and crispy crusts.
Crispiness control
Potato starch has a low swelling temperature that allows it to dissolve during baking. After cooling it creates an invisible film on surface, that prevents loss of crispiness during storage.
dough viscosity control
Cold swelling potato starch provide an excellent clean label solution for dough viscosity control with high efficiency.
egg replacement
Our functional legume concentrates provide stabilization and emulsification properties similar to whole egg in many food applications
Gluten Free sour dough
Our dry separated legume flour solutions allows the development of gluten free bakery products using traditional bakery techniques.
gluten free
All our solutions can be used in gluten free food applications as we have 100% gluten free production facilities.
high protein level
Dry separated protein concentrate allows an increase in the protein level without negatively impacting the organoleptic properties of the final product.
Leavening Control
Our baking powders provides extra functionally to increase and stabilize volume and crispiness of final products.
moisture control
ALOJAS potato starch can be used to control moisture in crispy bakery products such as waffles, cookies and crispy crusts.
Organic
Most of our solutions are available with organic certification.
Shelf life extension
We have several solutions for natural and clean label product shelf life control.
