Cakes, biscuits, croissants
Bakery & pastry
For cakes, biscuits, pastries and cream fillings, Trio supplies dairy powders, butter, emulsifiers and sponge-cake bases that improve volume, softness and shelf-life on high-speed lines.
Common manufacturing challenges
01
Products go stale or dry out on the shelf before the sell-by date.
02
Butter cost and supply are volatile, and lamination fails if the fat plasticity is off.
03
High-speed lines need consistent aeration — a mixing-time change shouldn't change your cake volume.
How we help
- Boost cake volume and crumb with mono & di-glycerides and sponge-cake base.
- Replace or extend butter with milk powders and unsalted creamy butter.
- Extend softness and shelf-life with the right emulsifier system.
Ingredients for Bakery & pastry
Send us your spec or describe the issue — a technical specialist will respond within one business day.