Calfos - The foundation for exceptional baked products

By prioritizing multi-textural experiences and optimal volume, brands can enhance perceived freshness, quality, and overall enjoyment.

The Growing Importance of Texture

  • Consumers are increasingly seeking diverse and engaging textures in bakery products.
  • Chewy, flaky, and layered textures enhance the sensory experience and are perceived as indicators of high quality.
  • The rise in popularity of croissants, Danish pastries, and artisanal bread highlights this trend.

    • Texture as a Key Differentiator

  • Consumers associate texture variety with premium quality and craftsmanship.
  • Products with a combination of crisp, soft, and airy elements offer a more satisfying experience.
  • Flaky layers in pastries, soft yet structured bread, and chewy crusts in sourdough are particularly desirable.

    • Volume and Freshness Perception

  • Well-risen bakery products are seen as fresher and more appealing.
  • A properly leavened and voluminous appearance signals a quality baking process.
  • This perception influences purchasing decisions, as consumers link height and structure to superior freshness.

    • Key Benefits

    Perfect Crumb Structure

  • Enhanced sensory quality: A uniform and well-structured crumb provides a pleasant texture, improving the consumer experience.
  • Better moisture retention: An optimal crumb structure prevents the product from drying out quickly, extending freshness.
  • Versatility in applications: Ideal for a wide range of baked goods, from cakes and biscuits to fine pastries.
  • Reduced waste: A stable crumb minimizes loose crumbs, making slicing and handling easier.

    • Consistent Volume

  • Visual appeal and perception of freshness: Consumers associate well-risen baked goods with higher quality and freshness.
  • Improved production and distribution efficiency: Uniform volume facilitates packaging and storage, reducing losses.
  • Higher consumer satisfaction: A consistent product reinforces brand loyalty.
  • Market differentiation: Products with consistent volume stand out, especially in the premium bakery segment.
  • These benefits not only enhance product quality but also optimize production efficiency and strengthen consumer perception of value. 

    • Controlled Aeration in Baked Goods

  • Balanced texture: Controlling the amount carbon dioxide in the batter or dough allows for the perfect texture depending on the type of cake, bread or pastry.
  • Better ingredient absorption: Ensures even distribution of flavors and fillings, improving product quality.
  • Product standardization: Guarantees that each batch maintains the same quality, texture and eating characteristics.
  • Cost optimization: Reduces the amount of raw materials needed by maximizing batter & dough leavening efficiency.

    • Our Bakery Value-Add Solutions

    Sodium Acid Pyrophosphate (SAPP) Variants

  • SAPP 15: A slow-acting sodium acid pyrophosphate, ideal for products requiring a delayed leavening effect, such as frozen or refrigerated doughs. Ensures controlled aeration during baking.
  • SAPP 28: A medium-speed leavening agent with a balanced reaction, suitable for a wide range of baked goods, including cakes, muffins, and biscuits. Provides consistent rise and texture.
  • SAPP 40: A fast-acting leavening agent designed for applications that require immediate gas release, such as pancake mixes and quick-bake formulations. Enhances rapid dough expansion.

    • The Calfos SAPP range has a neutralizing value of 72 and a P₂O₅ content of 64%, ensuring optimal performance in different bakery applications by balancing functional performance, rate of reaction, acidity and batter/dough structure.

    Monocalcium Phosphate (Calfos MCP)

  • A key ingredient for aeration in bakery formulations and double-acting baking powders.
  • Ensures consistent gas production, improving volume, crumb structure, and texture in baked goods.
  • Works synergistically with other leavening agents to enhance leavening performance providing consistent product quality.

    • Custom Baking Powder Solutions

    We offer tailor-made baking powders under the CalLift, Lift & Lite, CalBake, and Bak Bak ranges, designed to meet specific baking needs:

  • CalLift & Lift & Lite: Ideal for achieving optimal rise and structure in light-textured bakery products.
  • CalBake: Formulated for professional and industrial baking, ensuring consistent performance in large-scale production.
  • Bak Bak: Developed for specialty baked goods, providing enhanced texture and prolonged shelf life.
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    More than phosphates, a value-added solution!

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