Baked goods & Snacks

Quality and balance of cereal products

Cereal products are at the heart of our food supply that must deal with customers growing demand for quality, tastefulness, and balance.

Applications involved

Baked goods and snacks have been classified in the following families:

Bread making products, cereal bars, breakfast cereals, biscuits, pastries, viennoiseries, fillings and custards, and salted snacks.

Roquette’s contribution

Roquette offers a host of solutions for baked goods, from the technological (texture, volume, stability rheology, binding) to the nutritional (sugar reduction, calories, fiber and protein sources, reduction of the allergy producing issues…).

Some ideas:

Biscuits
"No sugar added" biscuits made with SweetPearl^TM maltitol,
High fiber biscuits, reduced fat with NUTRIOSE^® soluble fiber,
Protein-enriched cookies with NUTRALYS^® F85M pea protein.
Pastries
"No sugars added" cakes made with SweetPearl^TM maltitol,
Reduced fat cake made with NUTRIOSE^® soluble fiber.
Bread
White bread with the fiber content of brown bread – "a good fiber source bread",
Reduced fat in a brioche using NUTRIOSE^® FB06.
Bars
Cereal bars that are low in sugar but rich in fiber with SweetPearl^TM maltitol and NUTRIOSE^® ;

Protein bars rich in fiber for sportsmen with SweetPearl^TMmaltitol, NUTRIOSE^® FB06 (fiber source) and NUTRALYS^® SF pea protein;

Vegetable protein bar replacement for meals with NUTRIOSE^® FB06, SweetPearl^TM maltitol and NUTRALYS^® SF (protein source).

Products & Applications

Baked goods & Snacks

Quality and balance of cereal products

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