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

Biscuits, Cookies & Crackers

Products:

  • GLOMUL DS6040
  • GLOMUL SSL 208

Core Applications:

  • Cookies
  • Soft cookies
  • Crackers
  • Wafer

Key Features:

  • Improved distribution of fat in the dough
  • Reduced dough viscosity
  • Improved dough handling
  • Increased spread
  • Fat replacement
  • Improves product homogeneity

Cereals & Snacks

Products:

  • GLOMUL MGD 95
  • GLORINA POP CORN OIL

Core Applications:

  • Extruded & pellet snacks
  • Popcorn
  • Potato chips & crisps
  • Pretzels

Key Features:

  • Reduce stickiness and clumping
  • Easier processing
  • Reduce energy in extrusion process