At TRADES, we are dedicated to providing quality bakery and confectionery ingredients that meet the growing demand for healthy and tasty foods. From fresh, authentic breads to gluten-free options and functional ingredients, we help you create products that meet the needs and desires of the new consumer.
Discover how our ingredients can make a difference in your products, adapting to the latest bakery and pastry trends.
X-Tra Guard®: Botanical extract obtained from rowan berry that naturally contains sorbic acid. Gluten-free option available. Extends shelf life and helps fight mold growth in various applications such as tortillas and breads with low fermentation, cookies, muffins or fillings, among others.
Spring X-Tra Life®: Fermented flours where the high concentration of organic acids favors the preservation of bakery products by delaying the growth of mold, one of the limiting factors in the shelf life of this type of products.
Hi-Shield Complex®: Ingredient based on vegetable extracts of orange and rosemary. Helps to extend the shelf life of the product and to round out the aromatic profile of the preparation.
Gluten boost®: Mixture based on wheat flour and enzymes that reduces or eliminates added gluten, providing better stability and volume to doughs and baked products. It improves the cost of the final product.
Honey powder, rice, quinoa and agave syrups, oat, rice and millet extracts in 100% vegetable powdered form.
Functional ingredients used as alternatives to egg. It allows for a 25% to 50% reduction, achieving viscosity, dough aeration, volume, texture and mouthfeel similar to those of egg.
Microencapsulated additives and extracts for the food industry, especially for the bakery sector. They offer water or fat soluble coatings, microencapsulated coatings, acids, spice extracts, sugars, oils and oleoresins that are easy to handle.
Sugar boost®: Allows a reduction of up to 30% of the amount of sugar in the formula, thus improving Nutriscore, without compromising sweetness, texture or mouthfeel.
Meltec®: Semi-solid fiber of vegetable origin similar to syrup, which shares the same technological properties as sugar. It helps to improve texture, mouthfeel in reduced sugar products and functions as a bulking agent. Allergen-free, tasteless and water-soluble. Does not contribute sweetness.
Saltec®: Options to reduce sodium in food formulations. Based on potassium chloride or natural sea salt (clean label), enhanced with natural flavorings that mask unpleasant notes and enhance the perception of salty taste.
Microsin®: Micronized vegetable fibers with ultra-fine granulometry, neutral taste and odor. They can be used for fiber enrichment and act as a bulking agent and binder.
Agrain bagasse flour: Upcycled flour made from beer bagasse that preserves the aromas developed in the malting mash. With a very interesting nutritional profile: 20% protein, 60% dietary fiber, 9 essential amino acids, rich in vitamins and minerals. It can be obtained from more than 160 different types of beer with which to obtain a characteristic color and aroma. Available a reference with cocoa-like notes that allows the reduction of up to 25% cocoa.
Pregelatinized pulse flours: Ideal as thickeners, emulsifiers or as egg substitutes. Resistant to intense thermal treatments. The treatment deodorizes the product so as not to contribute strange flavors.
Pregelatinized rice flours: They act as thickeners or emulsifiers, generating gel structures or providing creaminess. They help to reduce syneresis during freezing or thawing. Neutral flavor.
Hi-Smooth: Flax fiber extracted from the mucilage of the seed. Allows the substitution of hydrocolloids such as xanthan gum or carrageenans. High water retention capacity. Easily soluble/dispersible, very stable. Excellent gelling and thickening properties. Helps to keep particles in suspension.
HI-Fibre 115: Blend of vegetable fibers with high water retention capacity. Provides tenderness, freshness and resilience. Simulates fat mouthfeel, improves texture and stability in freezing or thawing processes.
Hi-Fibre WF: Natural vegetable fiber, with functional properties such as fat absorption within a gelled matrix. Keeps the product more tender and reduces breakage. Can substitute 1:1 palm fat, mono and diglycerides of fatty acids or lecithin, depending on the application.
Hi-Nucleus: Concentrated mixes in powder form that provide structure and texture to gluten-free baked goods. Options adapted to improve mouthfeel, freshness, tenderness, sponginess, crunchiness, among others, in breads, pizzas, tortillas, puff pastries and cakes.
Fillings with fruit content up to 90%. Other options with lower fruit content (30-40%) and longer shelf life are also available.
Wide variety of sweet fillings with chocolate or caramel profile, among others. Baking, freezing and thawing stable.
Croquant range: Crunchy fatty praline/filling thanks to the crepe incorporated in the recipe, ready to be used directly as frozen or refrigerated pastry fillings, maintaining the crunchy effect over time. They do not contain palm fat. Flavors such as blueberry pie, passion fruit, pistachio, salted caramel, speculoos or lemon pie.
Fat base: Special bakery fillings with traditional flavors. Freeze and thaw stable.
Multiple varieties and sizes such as chips, pieces, chunks, specialties, drops and flakes. Bake-stable and sugar-free options available. Sugar-based or substitute decorations available in many formats and colors, as well as functional chocolates: with protein, with extracts, vegan... Possibility of custom development.
Various formats: whole, chopped, powdered, crumble and crepe, among others. Possibility of special recipes such as gluten-free, lactose-free, egg-free, RSPO, UTZ or colored cookies. Crepe crumbles, with or without gluten, butter or margarine base.
Topping crumble: Range of chopped crumble cookie to add as decoration to frozen pastries and other specialties. Colorful and aromatic range: caramel, coffee, pistachio, raspberry, lemon, white or dark chocolate, salted caramel, yogurt and speculoos.
Available in chopped format: flax, extruded quinoa, almond, cocoa nibs, hazelnut or coconut, among others.
Wide variety of caramel inclusions and toppings such as white textured fudge, crunchy butterscotch or toffee pieces or chopped hard caramel. Available in different sizes, shapes and flavors. RSPO, Rainforest or vegan references available.
Sugar pearls of different shapes and sizes, with flavorings and colorings. Soft or crunchy texture. Special varieties such as salted, supersour, natural coloring, chocolate coated or honeycomb (chopped).
Cookies, fruits and other specialties such as mini coffee granules. Fat or chocolate coated ingredients, crunchy in moist media, e.g. in frozen pastries. Possibility of customized development.
Tiger Paste®: Paste mix that allows you to customize your bread by creating an extra crispy crust and a very attractive cracked visual effect.
Magic glaze®: Sugar-free, clean label egg substitute for bakery and confectionery uses. Gives golden color and shine to the surface of the bread or pastry preparation. Once baked, it is not sticky.
Glitters: They provide a shiny layer on the pastry where it is applied, allowing to maintain its freshness for a longer period of time. Ready to use.
URC® Fruit: Obtained through a patented process called Ultra Rapid Concentration (URC®). It produces fruit pieces with very low water activity, long shelf life and high fruit content. Bake-stable, no sugar added or 100% fruit options.
Freeze-dried fruits: They offer many benefits: intense flavor and color, 100% fruit labeling and good cost in use. Great variety and sizes.
Candied and semi-candied fruit: Candied fruit processed at low temperature to preserve the natural texture, color and flavor of fresh fruit. Available in various formats such as cubes, strips and whole pieces.
Milk protein concentrate 80% and whey protein isolate 90%. Increases protein content and maintains tenderness and bite.
Crunchy and very pleasant flavor. Based on milk protein or legume. Different protein concentrations and granulometries.
Protein isolates (80-90%) useful for fortification, egg replacement, water retention, gelling and emulsifying function.
Functional solution designed for the enrichment of dairy-based proteins, wheat and natural flavorings, providing a better texture and taste. Allows partial or 100% replacement of flour.
Complete flours, bran, fiber and wheat germ to provide an interesting nutritional value.
Ready-to-apply preparation, with different concentrations and clean label options. Various formulations based on flours or seeds, among others. Special recipe options: rich in protein, low carb or ancestral cereals, among others.
En formato harina o copos, extrusionados o inflados. Disponible harina de avena fabricada a partir de avena 100% integral molida, tratada térmicamente. Menos de <10 ppm de gluten. Opciones de semillas coloreadas.
Legumes treated in a natural way, without frying, whole or chopped, which can be incorporated into bread dough without being hard, provide a crunchier texture in cookies or be used as a topping.
Wide variety of cereals and degrees of acidity. Its range is classified into classic, concentrated, specialty and organic options. Each reference provides a characteristic aroma, flavor and color. They make it possible to obtain a homogeneous product over time.
Powder or liquid format, water or oil based.
Spray-dried or EVD technology (removes moisture at low temperature and pressure to obtain high quality ingredients). Different options and granulometries. Italian specialties available such as grana padano, parmigiano reggiano, speck ham or smoked salmon.
Mushrooms specially selected and verified by experts, subjected to an exhaustive review and cleaning. Variety of species and granulometries.
Spray-dried vegetables or by EVD technology, such as pesto powder, artichoke, pumpkin or sundried tomato, among others. Wide variety and sizes.
Natural or synthetic flavors, in powder or liquid form. Natural and synthetic colorants and coloring foodstuff. In powder or liquid form.
Obtained by a slow process of caramelization and drying to achieve different intensities of color and flavor. The range has several references without aroma or with special aromatic profiles: toffee, dulce de leche, coffee, etc. Vegan options.
Yogurt powder with different degrees of acidity and types of fat (vegetable or dairy). Other specialties are also available: crème brûlée, fresh cheese, quark, kefir, skyr, etc.
Cabosse Naturals®: Reprocessing ingredient from cocoa fruit. Its range of natural ingredients is composed of cocoa fruit juice, pulp (in liquid and powder form) and concentrate.
Umami ingredient is a natural substitute for monosodium glutamate. It enhances the flavor based on natural ingredients, without additives or yeast extract. It helps to round and enhance the aromatic profile of the final product.
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