Sponge cakes, pound cakes, muffins, cookies, pancakes, yeast-raised cakes, bakers’ custard, meringues... these are just some of the applications where innovative functional milk proteins from the Arla Foods Ingredients’ bakery team are today put to effective use on markets around the globe.
Two professionally equipped bakery application centres in Denmark and Mexico work on continuous proactive development of new application opportunities. The many customers who visit the centres enjoy the major benefits to their own product development projects in the form of formulation optimisation and realistic application trials.
The main focus areas are egg and skimmed milk powder replacement to cut bakery costs at no expense to final product quality.