Bakels develop, manufacture and distribute innovative ingredients and solutions for bakers and patissiers across all five continents.
Our team of applications specialists have developed a wide range of recipes to showcase our versatile products.
Developing market-leading ingredients with industry-leading facilities, in partnership with customers across the world.
Our commitment goes beyond the ingredients we produce - Our rich history of research and development and innovation breeds our continuous investment in people and customer partnerships.
A yellowish coloured, powdered crumb softener for bread, rolls and buns.
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Contains: gluten and soy May be present due to shared equipment: tree nuts, egg, milk and sulphites
Various Bread Products
Usage Rate: 0.5%
Soy Flour, Wheat Flour, Emulsifier (471), Enzyme (amylase)
A light yellow powder. Versatile improver for ‘no-time’ dough, with improved softness and flavour. Minimal additive numbers required.
A light yellow powder. Economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
An auxiliary ingredient that optimises freshness by increasing crumb softness, moistness and shelf life of soft bread and rolls.
An off-white coloured, auxiliary clean label ingredient that optimises dough strength to improve loaf volume and dough tolerance in processing.
Off white coloured powder. Basic bread improver for ‘no-time’ and fermented dough.
A light yellow coloured powder. Good level of emulsifier for ‘no-time’ dough.
A light yellow coloured powder. Bread improver used at 1.0% on flour weight, for all bread, roll and bun types.
A light yellow coloured powder. A bread improver used at 1.0% on flour weight.
33-47 Derby Street