Bayo develops flavorings and colorants for baked goods that withstand baking and maintain consistent characteristics over time.
Solutions designed for panettoni, croissants, biscuits, cakes, and baked preparations, with the flexibility to adapt to different recipes and production lines.
From the laboratory to the production line, we develop solutions that adapt to every type of processing and guarantee consistent results.
Four product ranges to meet every production need
Aromatic profiles developed to withstand baking and adapt to different matrices: leavened doughs, shortcrust, puff pastry, creams, and fillings.
Available in liquid, powder, emulsion, or paste form, with various concentrations to meet specific production needs.
The aromatic families include citrus, vanilla and butter, toasted notes, nuts, and characteristic sweet profiles.
Each flavoring is designed to maintain intensity and persistence even after baking.
Natural and synthetic, water-soluble and fat-soluble colorants to provide uniform color to doughs, glazes, fillings, and decorations.
Available in powder and in solution, they guarantee brilliance and stability over time.
For glazes and decorations, we offer specific solutions, including airbrush colorants that ensure homogeneous spraying.
All our colorants are selected to maintain consistent shades and withstand storage and shelf-life conditions.
Complementary raw materials that integrate flavorings and colorants to complete recipes: vanilla beans, thickeners, emulsifiers, and stabilizers.
Products that contribute to the structure, texture, and preservation of the finished product.
We also provide specific ingredients to ensure consistent quality over time.
Semi-finished products that simplify and standardize production: ready-to-use creams for fillings, aromatic soaks, and ready-to-use jellies.
Complete solutions that speed up recipe development and ensure repeatable results batch after batch.
Preparations are available ready-to-use or in concentrated form, with clear instructions for in-line use.
Panettoni, colombe, and brioches require aromatic profiles that do not interfere with leavening. Our flavorings integrate into the dough while maintaining clarity and persistence.
For laminated products, we offer flavorings that withstand cooling and freezing cycles, maintaining the balance between buttery and vanilla notes.
Biscuit, caramel, and nut profiles with colorants suitable for fat-rich doughs. Solutions that guarantee uniform color and flavor even during prolonged baking.
Citrus, vanilla, and milk flavorings that adapt to soft doughs with chemical leavening agents, maintaining freshness and aromatic clarity.
Colorants in solution that ensure brilliance and uniform coverage, with stability to light and over time.
Milk, cream, chocolate, and fruit profiles that maintain their characteristics even after pasteurization and oven baking.
Consistent quality, full traceability, and reliable delivery times.
For over 75 years, we have worked with selected raw materials and an artisanal method for the food industry, guaranteeing documentation and technical support at every stage.
We operate with ISO 9001 and FSSC 22000 certified systems, guaranteeing full traceability and documentation for every product.
