The constantly growing demand for plant-based diets shaped the Food and Beverages Industry, Bakery Industry included. Switching to plant-based ingredients gives the industry the toughest challenges to their formulations. This is because eggs and dairy are two ingredients that provide flavor, texture, mouthfeel, and shelf life to bakery products.

Playing with the Formula to Achieve the Desired Plant-Based Bakery Products

There are a lot of things that could go wrong with plant-based bakery products, two of the most common are crumbly and dry texture. It is due to the absence of fat from egg whites and yolks, which plays a role as the emulsifier that hold the batter together as well as giving stability to the mixture.

Altering the formulations can help to create the desired products. Instead of using dairy products, opt for non-dairy such as soy or almond milk to replace dairy milk. Coconut milk is also a viable option in lieu for heavy cream.

However, replacing eggs is an entirely different challenge altogether. Using emulsifier like Spongolit® can help to maintain the high quality of your baked goods. With Spongolit®, there is no need to hurry the baking process because of its very stable and consistent batter. It can help bakery businesses achieve appetizing baked goods volume, crumb structure, and superior mouthfeel. Not only that, you can also get extensive shelf life with cost and time saving perks. 

Rather than focusing on the missing ingredients on the plant-based products you provide, start offering the benefits of switching to plant-based ingredients by giving consumers the best quality bakery products.

Click here to find your plant-based solution with Bahtera.