Bakery Solutions
Please find our product line.
GSI is well-equipped to give excellent products that allow you to produce interesting extensions to existing and innovative products, from chocolate confectioneries to sugar confectioneries. Coatings, baked stable fillings, shelf stable fillings, and spreads are just a few examples.
Bread & Roll Pastry
Products
- GLOMUL DS 8020
- GLOMUL MGD 95
- GLOMUL SSL 208
- GLOMUL SSL 302
- GLOMUL MGD 932-NH
- DATEM 80
Primary Applications
- White pan breads
- Sweet buns
- Burger buns
- Doughnuts
- Frozen dough pastries
- Steam products
- Flat breads
- Danish & sweet doughs
- Powdered bread improver products
Key Benefits
- Dough conditioner & strengthening
- Shock tolerance
- Volume and crumb texture control
- Fine crumb structure
- Water dispersible
- Shortening replacement
- Increase dough viscosity & fermentation tolerance
- Better gas retention
- Greater bread volume
- Produce crisp bread crust
- Improved softness
- Shelf-life extension and anti-staling
- Long fresh keeping
- Reduction of water loss during baking
- Improvement in chewing & taste properties
Cake
Products
- GLORISE 5410
- GLOMUL MGD 95
- GLOMUL SSL 208
- GLOMUL PS 60
- GLOMUL 2209
Primary Applications
- Sponge cakes
- Pound cakes
- Chiffon cakes
- Cup cakes
- Muffins
- Layer cakes
- Moist cakes
- High fat cakes
- Swiss rolls
- Eggless cakes
- Bakery cake margarine's & shortening
- Low fat cakes
Key Benefits
- Improved softness and tenderness
- Improved batter aeration
- Improves air incorporation
- Optimal fat-air interface emulsifier
- Uniform gas cell size structure
- Increased volume
- Improved crumb structure
- Extend shelf life and reducing staling effect
- More fat tolerance
Cake Premix
Products
- GLORISE 2213
- GLOMUL MGD 95
- GLOMUL PGE 507
- GLOMUL PGMS 95
- GLOMUL SSL 302
- GLOMUL SSL 208
Primary Applications
- Eggless cakes
- Vegan cakes
- Low fat cakes
Key Benefits
- Provides emulsion stability
- A stable α-crystal form for proper aeration of a cake batter
- Improved crumb structure
- Increased volume
- Uniform gas cell size structure
- Using oils in cakes instead of more saturated fats are much better juiciness and improved softness during storage
- Extended shelf life
- Low cost
Biscuits Cookies Crackers
Products
- GLOMUL DS6040
- GLOMUL SSL 208
- GLOMUL SSL 302
Primary Applications
- Cookies
- Soft cookies
- Crackers
- Wafer
Key Benefits
- Improve distribution of fat in the dough, dough handling & product homogeneity
- Reduced dough viscosity
- Increased spread
- Fat replacement
Cereals Snacks
Products
- GLOMUL MGD 95
- GLORINA POP CORN OIL 7032 (Oil System)
Primary Applications
- Extruded & pellet snacks
- Popcorn
- Potato chips & crisps
- Pretzels
Key Benefits
- Reduce stickiness, clumping & energy in extrusion process
- Easier processing
Lubrication & Release Agents
Products
- GLOCOAT 5025
- GLOCOAT 95L
- GLOCOAT 90 M
- GLOCOAT 90
- GLOCOAT 6020
- GLOCOAT WO20
Primary Applications
- Confectionary moulds
- Bread/ cake pans
- Cutting and forming devices
- Slicers and aluminium stamping
- Compressed tablets and pastilles
- Tin greasing emulsions
- Jellies
- Sugar Confectioneries
Key Benefits
- Ant-sticking (likely a typo, assuming it refers to anti-sticking)
- Improved release properties
- Reduce the carbon residues
- Improved the emulsion stability