Bakery Solutions

Delight your customers using the most extensive product portfolio of ingredients, flavours and integrated systems for the bakery industry together with our customized innovation and expertise. GSI is ready to share our expertise and support across the entire bakery industry from market intelligence to product development.

Please find our product line.

Bread & Roll, Pastry

Products:

GLOMUL DS 8020
GLOMUL MGD 95
GLOMUL SSL 208
GLOMUL SSL 302

Core Applications:

White pan breads
Sweet buns
Ham burger buns
Doughnuts
Frozen dough pastries
Steam products
Flat breads
Danish & sweet doughs
Powdered bread improver products

Key Features:

Dough conditioner & strengthening
Shock tolerance
Volume and crumb texture control
Fine crumb structure
Water dispersible
Shortening replacement
Increase dough viscosity
Better gas retention
Greater bread volume
Produce crisp bread crust
Improved softness
Shelf-life extension and anti-staling
Long fresh keeping
Increase the dough’s fermentation tolerance
Reduction of water loss during baking
Improvement in chewing & taste properties

Cake

Products:

GLORISE 5410
GLOMUL MGD 95
GLOMUL SSL 208

Core Applications:

Sponge cakes
Pound cakes
Chiffon cakes
Cup cakes
Muffins
Layer cakes
Moist cakes
High fat cakes
Swiss rolls
Eggless cakes
Bakery cake margarines & shortening

Key Features:

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

Core Applications:

Eggless cakes
Vegan cakes
Low fat cakes

Key Features:

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