Baked goods

Discover our high-quality plant-based ingredients and raw materials for the bakery industry. Whether proteins, texturates, flours, starches, fibers or innovative texturizers - we offer you a wide selection of first-class plant-based ingredients to enhance your baked goods. Benefit from our expertise and optimize your recipes with our natural ingredients.

Caption: A selection of plant-based raw materials and proteins for the bakery industry, arranged in wooden bowls on a rustic wooden surface. The picture shows flour, grain, fiber, barley and a loaf of bread, accompanied by ears of wheat in the background.

Versatile applicability

Premium quality

Sustainable origin

Certified products

Our plant-based ingredients for your baked goods

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Products

Plant extracts

Plant fibres

Plant fibres

Plant extracts

Plant fibres

Vegetable proteins

Plant extracts

"Our plant-based ingredients for baked goods offer a sustainable and healthy alternative to conventional ingredients. With our wide range of high-quality plant-based starches, we support our customers in developing innovative and healthy foods that meet modern nutritional trends."

Wolfgang Walk, CEO & certified food technologist

Plant-based flours such as soy, pea or lupin flour are gluten-free, high in protein and offer unique nutritional benefits. They improve the texture and nutritional value of baked goods.

Vegetable proteins from peas, soy and lupins are particularly suitable for baked goods. They improve the structure, increase the protein content and are ideal for gluten-free and vegan products.

Yes, our team of experts is at your disposal to help you develop new products and optimize your existing formulations.

Tapioca, potato and corn starches are particularly suitable for gluten-free baked goods. These starches improve the texture and baking properties of gluten-free products.

Our ingredients are carefully checked and we offer a variety of allergen-free options. However, please refer to the respective product details for specific information on possible allergens.