Bakery

We are consuming more and more products derived from bread making and baking; be it at breakfast, at meals or at get-togethers with friends.

Oils and/or fats give the products the following properties:

• Lubrication: makes the products crunchy and light.
• Extensibility: This factor is particularly important in automatic processes, where very extensible dough is required. It is the fat, even if there is only a very small percentage of it, which turns rigid dough into something more extensible.
• Added volume: Using fats gives the product more volume.
• Emulsification: The fat is dispersed throughout the dough into small cavities. The finer these cavities, the finer the resulting products, it also favours finer and more uniform cavities as is the case for example in sliced bread.
• They help give flavour to bread and pastries.
• They increase the flexibility of the products for longer, meaning they keep better.
• They increase the products’ nutritional value.

LIPSA can offer you a wide range of oils and/or fats that are ideal for the elaboration of your products and together we can design the fat that is most suitable for your new project.