Calfos - The foundation for exceptional baked products

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.