Boost Your Baking with Top Quality AMCO Protein Ingredients
At AMCO Proteins, we have a line of functional ingredients that are specifically tailored for bakery applications. Our products enhance the nutritional content of bakery goods, extend their shelf life, and improve texture. This helps ensure that quality remains uncompromised. Read on to discover how our BakePlus™, Mold Out, Sodium Caseinate, and HydroDough 8000 can add value to your bakery offerings.
BakePlus™
BakePlus™ fortifies protein content in a range of baked products, including pancakes, waffles, cookies, muffins, brownies, cakes, biscuits, and flatbreads This caters to health-conscious consumers while maintaining the texture and taste of these products. In an industry that’s progressively leaning towards healthier alternatives, BakePlus™ stands out as a crucial ingredient. Its ability to enrich bakery items with essential proteins answers both the growing consumer demand for nutrition-packed foods and the business need to maintain the quality product and same ease of manufacturing.
Mold Out
Mold Out is a natural mold inhibitor that prolongs the freshness of baked goods like bagels and breads. It supports clean-label initiatives by using all-natural ingredients. Derived from a unique fermentation process, Mold Out caters to the increasing demand for clean and understandable labels on food products. By ensuring the extension of shelf life naturally, it allows bakeries to maintain product freshness longer, which is important in today’s market where consumers are more inclined towards natural and minimally processed foods.
Sodium Caseinate
Sodium Caseinate serves as an emulsifier, improving the texture and stability of bakery products by ensuring consistent blending of oil and water. This protein enhances the mouthfeel and consistency of baked goods as well as plays a pivotal role in meeting the diverse textural expectations of consumers. Its multifunctional properties make it a necessary ingredient for bakeries focused on producing superior-quality products.
HydroDough 8000 (Hydrolyzed Wheat Gluten)
HydroDough 8000 enhances bakery manufacturing processes by reducing dough proofing times and improving handling and stability across various products. HydroDough 8000 is designed to assist in the complex bakery manufacturing processes, where efficiency and quality are paramount. Whether it’s reducing snapback in tortillas or enhancing the rise in bread dough, HydroDough 8000 delivers measurable improvements in both product performance and operational efficiency.
Discover the Benefits of AMCO Proteins for Your Bakery Operations
AMCO provides essential ingredients that support bakery production by enhancing nutritional value, ensuring freshness, and improving product consistency. By choosing our products, you’re ensuring superior quality.
For detailed information on how our ingredients can benefit your specific applications or to request a free sample, contact us today!
- Email Us: info@amcoproteins.com
- Call Us: 609-387-3130