bakery
Rising to the occasion
From the earliest of times, various grains have been ground into flour to make bread. Fast forward to the 21st century and various diets that shun carbohydrates including bread. At Ashland our teams separate the wheat from the chaff in terms of solutions - sorting, testing and trying new, better solutions that deliver improved results for our downstream customers. One Ashland solution supports the rapid adoption of 'gluten free' diets. To address this trend, food manufacturers are seeking solutions to deliver the taste, texture and volume people love and expect from bread, muffins, etc. - so if you and your bakery products need a raise - give Ashland a call.
From birthday cakes to bran muffins and gluten-free bread, consumers enjoy moist bakery products throughout all stages of their lives. Ashland offers a wide range of solutions to bakers for improved shelf life, appearance, quality and yield.
The exceptional ability to control water enables cellulose gum formulators to develop products that stay fresh and soft longer, giving you an improved shelf life. Increased moisture content in the batter also means that the surface of the baked product does not dry out as quickly, making the final product more attractive with less of a tendency to dry or crack.
For more complex formulations, Benecel™ modified cellulose delivers dough stabilization and batter aeration to improve volume and structure. Benecel modified cellulose also inhibits moisture migration into pie crusts and prevents boil-out while heating fruit bars and pocket-dough products due to its unique, reversible thermal-gelation property.
Want more information?
View our Feb. 1, 2024 webinar:
"formulating desirable vegan, gluten-free, and reduced egg bakery products"
Click here to request access to the on-demand webinar
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blanose™ cellulose gum
Blanose™ cellulose gum, or sodium carboxymethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverage applications. In addition to modifying the behavior of water, cellulose gum is also useful in modifying flow, adding texture and enhancing mouthfeel. Blanose™ cellulose gum is available in a wide range of grades with different viscosities, molecular weights, degrees of substituti...
aquasorb™ cellulose gum
Aquasorb™ cellulose gum, or sodium carboxymethylcellulose (CMC), is a high-purity, powdered super-absorbent that offers increased bake stability, extended shelf life, freeze/thaw stability and water binding. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. In beverages, cellulose gum adds a pleasant, clean mouthfeel. In addition, the anionic nature of CMC allows it to ...
benecel™ hydroxypropyl methylcellulose
Benecel™ hydroxypropyl methylcellulose (HPMC) is a versatile, multifunctional food gum that helps improve cohesion, texture, and mouthfeel in food applications including bakery, both gluten-free and traditional, convenience foods, and ice cream novelties. Benecel™ HPMC performs many functions in foods, depending on type, grade, use level, and conditions. Among these functions are thermal gelation, film formation, thickening, binding, ...
klucel™ modified cellulose
Klucel™ modified cellulose, also known as hydroxypropylcellulose or HPC, is a unique hydrocolloid for food applications. It is extremely surface active and forms excellent films.
blanose™ 9h4f carboxymethylcellulose
Blanose™ 9H4F CMC is a multi-functional food gum that controls water, improves crust and crumb integrity, and improves the overall appearance of baked goods.
blanose™ 9h4xf carboxymethylcellulose
Blanose™ 9H4XF CMC is a multi-functional food gum that controls water, improves crust and crumb integrity, and improves the overall appearance of baked goods. The fine particle size of this grade allows quick hydration in dry mix applications.
blanose™ 9m31c4f carboxymethylcellulose
Blanose™ 9M31C4F CMC is a multi-functional food gum that thickens and stabilizes bakery fillings and sauces reducing or eliminating syneresis. The coarse particle size allows dispersibility with low dusting.
blanose™ 9m31f carboxymethylcellulose
Blanose™ 9M31F CMC is a multi-functional food gum that improves the appearance and texture of bakery fillings and toppings to help maintain stability and appearance over the shelf life.
blanose™ 9m31xf carboxymethylcellulose
Blanose™ 9M31XF CMC is a multi-functional food gum that thickens and stabilizes bakery fillings and sauces reducing or eliminating syneresis. Fine particle size provides quicker hydration.
klucel™ ef hydroxypropylcellulose
Klucel™ EF HPC makes strong, flexible films and is thermoplastic. The film forming property of HPC makes excellent protective coatings for candies and nuts.
klucel™ lf hydroxypropylcellulose
Klucel™ LF HPC makes strong, flexible films and is thermoplastic. The film forming property of HPC makes excellent protective coatings for candies and nuts.
klucel™ jf hydroxypropylcellulose
Klucel™ JF HPC makes strong, flexible films and is thermoplastic. The film forming property of HPC makes excellent protective coatings for candies and nuts.
blanose™ 7h4f cellulose gum
Blanose™ 7H4F CMC is a multi-functional food gum that retains moisture and provides flexibility for flatbreads and tortillas. These functions improve the appearance and extend the shelf life of these products.
benecel™ k35m hydroxypropyl methylcellulose
Benecel™ K35M hydroxypropyl methylcellulose is a multifunctional food gum that provides body and supports whipping in batters. With its unique thermal gelling, emulsifying, and aerating features, Benecel™ K35M HPMC is used to improve whipping and structure in reduced-fat and reduced-egg baked goods.
benecel™ k4m hydroxypropyl methylcellulose
Benecel™ K4M hydroxypropyl methylcellulose is a multifunctional food gum that provides body and supports whipping in batters. With its unique thermal gelling, emulsifying, and aerating features, Benecel™ K4M HPMC is a key ingredient in gluten-free breads and cakes. Benecel™ K4M HPMC is also used to improve whipping and structure in reduced-fat and reduced-egg baked goods.
benecel™ k15m hydroxypropyl methylcellulose
Benecel™ K15M hydroxypropyl methylcellulose is a multifunctional food gum that provides body and supports whipping in batters. With its unique thermal gelling, emulsifying, and aerating features, Benecel™ K15M HPMC is used in gluten-free breads and cakes. Benecel™ K15M HPMC is also used to improve whipping and structure in reduced-fat and reduced-egg baked goods.
benecel™ e4m hydroxypropyl methylcellulose
Benecel™ E4M hydroxypropyl methylcellulose is a multifunctional food gum that provides body and supports whipping in batters. With its unique emulsifying and aerating features, Benecel™ E4M HPMC may be used to reduce egg content in cakes.
blanose™ 7h4xf cellulose gum
Blanose™ 7H4XF CMC is a multi-functional food gum that controls water, improves crust and crumb integrity, and improves the overall appearance of baked goods. The fine particle size of this grade allows quick hydration in dry mix applications.
blanose™ 7hf carboxymethylcellulose
Blanose™ 7HF CMC is a multi-functional food gum widely used in bakery applications for moisture retention, batter consistency, improved crumb softness, and crust uniformity. Blanose™ 7HF CMC can also be used in donuts to improve batter consistency leading to a more uniform product shape and size. In addition, CMC retains moisture and reduces fat uptake during frying.
blanose™ 7hxf carboxymethylcellulose
Blanose™ 7HXF CMC is a multi-functional food gum widely used in bakery mixes for moisture retention, batter consistency, improved crumb softness, and crust uniformity. The fine particle size aids in quick hydration.
blanose™ 7h3sf carboxymethylcellulose
Blanose™ 7H3SF CMC is a multi-functional food gum that improves the appearance and texture of icings and frostings by controlling sugar crystals to help maintain a creamy texture over the shelf life.
blanose™ 7hof carboxymethylcellulose
Blanose™ 7HOF CMC is a multi-functional food gum that provides thickening, water control, and stability to bakery fillings and toppings with good acid tolerance. Blanose™ 7HOF CMC also thickens, stabilizes, and binds fruit preparations and fruit fillings for bakery or other applications.
blanose™ 7h3sxf cellulose gum
Blanose™ 7H3SXF CMC is a multi-functional food gum that improves the appearance and texture of icings and frostings by controlling sugar crystals to help maintain a creamy texture over the shelf life. Fine particle size allows faster hydration.
aquasorb™ a-500 cellulose gum
Aquasorb™ A-500 cellulose gum increases water absorption and improves overall quality in bakery applications such as cupcakes, swiss rolls, and cake mixes. The exceptional water-binding property of Aquasorb™ A-500 cellulose gum enables formulators of bakery products to improve the appearance of the final product and enhance the overall quality of the finished good while improving formulation yields. Aquasorb™ A-500 cellulose gum in vegan bakery ...