The application of butter in bakery has several functions: giving flavor, providing the desired mouthfeel and texture, leavening and shelf life. The texture and flavor of butter are influenced by the season of the year, the type of processing applied, the storage conditions and the type of starter culture used. Butter can prevent gluten development in baked goods, which is the key to tenderness.
Butter is used in laminated doughs like croissants, puff and Danish pastries, to create flakiness. In cookies, breads and cakes it provides a nice spongy or crusty texture.
Numidia offers the following types of butter:
The application of powders in bakery has, same as butter, several functions: cost effective filler, protein enhancer, browning agent (via the Maillard reaction), providing texture and shelf life.
Numidia offers the following types of dairy powders: