Beyond flour: the functional ingredients a bread, biscuit or cake line buys, and what each one does.
A bakery buys flour by the truck and everything else by the pallet, yet the smaller ingredients decide volume, softness, colour and shelf life. This is the list most plants work from.
Structure
Vital wheat gluten strengthens weak flour and supports whole-grain and seeded loaves. Egg powder gives structure and emulsification in cakes. Salt controls fermentation and tightens the gluten network.
Tenderness and shelf life
Vegetable shortening shortens the crumb in biscuits and keeps bread soft. Potato flakes hold water, which is why potato bread and soft rolls stay fresh longer. Milk powder improves crust colour and flavour.
Sweetness, colour and finish
Sugar feeds the yeast and browns the crust. Food colours, natural or synthetic, are used in creams, glazes and decorations. Hulled sesame seed is the standard topping for buns and crackers.
Buying together
Many of these items can share a container. Consolidating them with one exporter reduces paperwork and freight per tonne. Ask us about combining them in one shipment.