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The Challenges for Bakery Industry in Shifting to Plant-Based Products

August 24

3min read

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.

 

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.

 

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Fax +6221 7588 1900

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Surabaya 60183

Phone +6231 748 4008,
+6231 748 4009

Fax +6231 748 4012

/BahteraAdiJaya

Semarang

Kawasan Industri Candi
Jl. Gatot Soebroto
Blok 19 Kav. 35
Kec. Ngaliyan, Kel. Ngaliyan,
Semarang 50181

Phone +6224 7626 992,
+6224 7626 993

Fax +6224 7627 001

Tangerang

Kawasan Pergudangan Taman Tekno
BSD CitySektor XI
Blok G3 No. 30
Tangerang Selatan,
Banten 15310

Phone +6221 7588 1901

Fax +6221 7588 1900

Surabaya

Jl. Margomulyo No. 70
Tambak Sarioso,
Asemrowo,
Surabaya 60183

Phone +6231 748 4008,
+6231 748 4009

Fax +6231 748 4012

/BahteraAdiJaya

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