Solutions for the Baked Goods, Pizza & Pasta Industry
The baked goods, pizza & pasta industry is characterized by a wide variety of dough types and products with specific properties. Hydrolyzed and extruded proteins, as well as starches, are designed to fulfill the technological and nutritional properties of the desired applications.
Wheat for the winSolutions for baked goods, pasta & pizza
Control rheology and texture or boost fiber and protein in baked goods, pasta and pizza using specialized wheat starches and hydrolyzed/extruded proteins—delivering stable viscosity, water binding properties, dough machinability, structure formation and efficient industrial throughput.
Revolutionize Your Recipes
Unlock High-Protein and Innovative Baking Solutions
Want to create delicious, high-protein baked goods without compromising texture?
Use Lory® Protein and Lory® Tex to enhance your bakery goods with high-protein content. Our products will also positively adjust dough and product properties, ensuring delicious, high-protein baked goods.
Lory® Protein D11
Lory® Protein H11
Lory® Protein H12
Lory® Tex Powder C 110
Want to make lower-carb, reduced-calorie baked goods with enhanced fiber content?
By partially replacing flour or semolina, manufacturers can produce high-fiber baked goods such as muffins and toast with a lower carbohydrate content. As fiber has a low calorie count compared to carbohydrates, overall calorie content can be significantly reduced using Lory® Starch Elara.
Lory® Starch Elara
Are you looking to enhance the functionality and process stability of your baked goods?
Our range of Lory® Starch specialities and Lory® Flour PX 16 improve process stability, water retention, viscosity, freshness, dough yield and more.
Lory® Flour PX16
Lory® Starch Amber
Lory® Starch Emerald
Lory® Starch Jade
Lory® Starch Pearl
Lory® Starch Solaris
Need help to ensure that seeds and decorations stick to your bakery products throughout the supply chain?
Lory® Starch Opal and Lory® Starch Selenit are glazing agents that support the adhesion of seeds, grains and toppings to baked goods.
Lory® Starch Opal
Lory® Starch Selenit
Are you looking for a cost-efficient alternative to rice starch?
Lory® Starch Iris is a hot-water swelling starch characterized by an exceptionally high amount of starch particles—approximately 10 times more than conventional wheat starch. This unique feature makes it comparable to rice starch and an excellent alternative in various applications.
Lory® Starch Iris
Looking to add a decorative highlights to your baked goods?
Coloring Crumbs are vibrant wheat crumbs in pinkish-red, yellow, orange and green, made with natural food colorants. They are perfect for creative toppings without added sugar.
Delight Your Customers
With Tasty, Nutritious Innovations
We support you in the creation of top-quality doughs with great taste and texture
Use Lory® Protein and Lory® Tex to enhance your doughs with high protein content. Our proteins will positively adjust dough properties, ensuring delicious, high-protein products.
Lory® Protein D11
Lory® Protein H11
Lory® Tex Powder C 110
Do you want to make lower-carb, lower-calorie products with a simultaneous fiber boost?
By partially replacing flour or semolina, manufacturers can produce high-fiber baked goods such as pizza, as well as pasta products with a lower carbohydrate content. As fiber has a lower calorie content than carbohydrates, overall calorie count can be significantly reduced using Lory® Starch Elara.
Lory® Starch Elara
From a single source
With extensive knowledge of industrial processes and vast expertise in raw materials, we are a reliable and trusted partner for all your manufactoring needs.
