Bakery

The sector addressed the bakery and milling industry, providing additives, ingredients and customized food ingredient solutions. Our team provides technical support to develop new products and solve critical points in production and formulation. The R&D laboratory develops functional systems and tailor-made blends in partnership with customers, offering ingredients mixes to improve texture and dough leavening, raise volume and freshness, extend shelf life with solutions for clean label. The internal mixing lines satisfy any production and packaging need: blend for baking, enzymes mixes, improvers for flour, bread, biscuits, snacks, sweets and cakes, also packaged in single-serve sachets.

Natural, healthy and traditional bakery products now is possible!

Natural, clean label, traditional, healthy: these are the new buzzwords in today’s food and beverage industry.
Products and ingredients bearing these tags have created a new trend among consumers.
Many “synthetic” ingredients used in food and beverage industry have a natural alternative but, a “simple” solution to develop new products, is not always possible.

Chimab’s Baking & Confectionery business unit works with the baking and milling industries to support them in their daily challenge to innovate and improve new products.

We pay attention to the new trends in consumers’ lifestyle and their needs regarding quality, health and tradition, combining demands for good and natural products with the technological requirements of the industry.

We work together with our customers to develop new systems that we transform into tailor made blends and packaging solutions to simplify their daily life.

Enzymes, fibers, vitamins, starch, natural preservative agents, fatpowders; these are some of the ingredients used to produce our blends.
In our Bakery Lab., we transform our experience and technical knowledge into a range of mixes meeting the demands of food market:

  • MIXENZYME: Tailor-made enzyme mixes
  • PANEMPROVERS: Tailor made bread improvers based on baking enzymes
  • PANENZYME: Range of baking enzymes applications
  • PANEMIX: Tailor-made ingredient and additive mixes

We study solutions together with our customer to convert ideas into products.

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No added sugar cereal bar with inulin and oligo-fructose

In cereal-based bars the binding matrix, usually made up of sugars, is important for technical reasons, but nutritionally speaking delivers a lot of sugars.
Frutafit® inulin and Frutalose® oligofructose, as part of the binding syrup, deliver a number of important nutritional benefits to bars, and also contribute from a functional standpoint to shelf life and taste profile as described below

  • Reduced sugar: The use of Frutafit® inulin and Frutalose® oligofructose in stead of the sugars regularly used for binding properties result in no added sugar formulations
  • Prebiotic: The consumption of one no added sugar cereal bar per day provides the amount of inulin/oligofructose resulting in the prebiotic effect
  • Lower Glycemic Index: Contains Frutafit® inulin and Frutalose® oligofructose as non-digestible carbohydrates, helping to support a stable blood sugar level after consumption.
  • Balanced sweetness and crunchiness over time: product quality and sweetness are guaranteed by the addition of Frutafit® inulin and Frutalose® oligofructose.

Moreover cereal bar with inulin and oligofructose instead of sugar contributes to better blood glucose management, as it supports a lower rise in blood glucose response.

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