Ingredients that complement flavorings and colorants to ensure structure, consistency and preservation.
Thickeners, emulsifiers, stabilizers and selected proteins to integrate into recipes and production processes.
Bayo bakery ingredients are available in powder, flakes, sheets and liquids to suit every type of processing. Each product is formulated to ensure ease of use and precise dosing in industrial production.
Powders integrate into dry blends, liquids into emulsions and doughs. Available in different concentrations to meet specific production requirements.
Functional ingredients that contribute to texture, stability and shelf life of the finished product.
Natural gums, pectins, seed flours and modified starches for consistency and structure
Lecithins and mono and diglycerides to optimize fat incorporation in doughs and creams
To maintain moisture, freshness and extend shelf life
In different concentrations to improve structure, elasticity and taste
Selected from Madagascar, Tahiti and other origins for natural flavoring
Baking soda and chemical leavening agents for baked goods
Emulsifiers and proteins for structure and volume
Thickeners and stabilizers for consistency and preservation
Gelatins and thickeners for texture and stability
Stabilizers for shine and hold
Preservatives to extend shelf life while maintaining quality
Since 1946 we have been developing ingredients with selected raw materials and certified quality control.
Complete traceability, documentation for every product and dedicated technical support.
