Clean and green
Greek-style smoothies with no acid waste on the processing line.
https://www.arlafoodsingredients.com/dairy/applications/desserts/
What can we find for you?
Bakery
Whey-based solutions for bakery products. Learn more about how to secure clean labels, ensure consistent quality and stay in control of your bakery production.
Donuts
Consumers all over the world love a donut. Nutrilac® whey protein improves stability and texture and keeps quality consistent.
https://www.arlafoodsingredients.com/bakery/explore-industry/ingredients--solutions/cakes/donuts/
Muffins
Nutrilac® enables you to make a nice and moist muffin, with an improved taste and texture.
https://www.arlafoodsingredients.com/bakery/explore-industry/ingredients--solutions/cakes/muffins/
Sponge cake
Nutrilac® ensures that your sponge cakes will be more fluffy and light in structure
Pound cake
Ensure a more moist cake with an excellent crumb structure
Bakery expertise in action
We assist our customers to perfect or reformulate their bakery products
https://www.arlafoodsingredients.com/bakery/bakery-expertise-in-action/
Rising to your baking challenges
Our application centre features custom-tailored equipment that enables systematic, thorough and efficient testing of our ingredients.
https://www.arlafoodsingredients.com/bakery/rising-to-your-baking-challenges/
Permeate solutions in bakery
Optimise bakery recipes with Variolac® whey permeate – a cost-effective, functional milk solid for biscuits, cakes and mixes. Learn more and access application support from AFI.
Egg replacement
Our Nutrilac® solutions for cake are proven to optimise cake quality and enable up to 50% egg replacement
https://www.arlafoodsingredients.com/bakery/solutions--functionalities/egg-replacement/
Optimised process
Nutrilac® helps you maintain a stable process and cut down on waste in the bakery
https://www.arlafoodsingredients.com/bakery/solutions--functionalities/optimised-process/
Air incorporation
Whey proteins build a stable structure and trap air bubbles inside cake batter. - ensuring an aerated, high-volume cake at the end of baking
https://www.arlafoodsingredients.com/bakery/solutions--functionalities/air-incorporation/