bakery solutions

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.

Ingredients for Bakery

Discover how our ingredients can make a difference in your products, adapting to the latest bakery and pastry trends.

Trends

Sustainability
Better for you
Authenticity and
craftsmanship
New flavors
and ingredients

Ingredients

  • ALTERNATIVE TO GLUTEN Gluten boost® 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.
  • NUTRISCORE Sugar boost® enhancement
    It allows a reduction of up to 30% of the amount of sugar in the formula, thus improving Nutriscore, without compromising sweetness, texture or mouthfeel.
  • NATURAL SWEETENERS
    Honey powder, rice, quinoa and agave syrups, oat, rice and millet extracts in 100% vegetable powdered form.
  • IMPROVEMENTS
    Enzymatic improvers with different functionalities: keeping the product fresh for a longer time, providing tenderness, freezing stability, etc. Possibility to work with tailor-made solutions.
     
  • CLEAN LABEL PRESERVATIVES
  • XTRA GUARD®
    Botanical extract obtained from rowan berry that naturally contains sorbic acid. Gluten-free option available.
    Extends shelf life and helps to combat mold growth in a variety of applications: lightly leavened tortillas and breads, cookies, muffins, fillings, etc.
  • SPRING XTRA 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.
  • CLEAN LABEL TEXTURE ENHANCEMENT
  • LEGUME PREGELATINIZED FLOURS
    Rapid viscosity development, gelatinization temperature 68-72ºC. High protein and fiber content. Gluten free. Ideal as thickeners or emulsifiers, also as egg replacers. Provide different colors.
  • PREGELATINIZED RICE FLOURS
    Pregelatinized
    rice flours improve the dough, keeping the product crunchy for a longer time, avoiding the sandy sensation in the mouth. Thanks to their high fiber content, they help to replace the lack of structure provided by gluten to achieve the desired volume in the product. Gluten free options available.
  • WATER-BASED FILLERS
    Fillings with fruit content up to 90%. Other options with lower fruit content (30-40%) and longer shelf life, and a wide variety of sweet fillings with chocolate or caramel profile, among others, are also available. Baking, freezing and thawing stable.
  • FAT-BASED FILLERS
    Croquant range. Crunchy praline/fatty filling thanks to the crepe incorporated in its recipe. They are ready to be used directly as frozen or refrigerated pastry fillings, maintaining their crunchiness over time. They do not contain palm fat. Flavors: blueberry pie, passion fruit, pistachio, lemon pie, salted caramel, speculoos, etc.
  • CHOCOLATE
    Multiple varieties and sizes: chips, pieces, chunks, specialties, drops, flakes, etc. 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 customized development.
  • GALLETAS
    Various formats: whole, chopped, powdered, crumble, crepe, etc. Possibility of special recipes: gluten-free, lactose-free, egg-free, RSPO, UTZ, etc. Crepe crumbles, butter or margarine based.
  • CARAMEL
    Variety of fudge pieces with different sizes, flavors and recipes (vegan and palm fat free options), bakeable pearl sugar (multiple sizes), various meringue granulometries and sprinkles of colors and shapes. Sugar decorations of all kinds such as caramel butter croquant or honeycomb.
  • CARAMELIZED INGREDIENTS
    Available in chopped format: flax, extruded quinoa, almond, cocoa nibs, hazelnut, pistachio, coconut, etc.
  • WETPROOF SPECIALTIES
    Cookies, fruits and other specialties such as mini coffee beans. Fat or chocolate coated ingredients, crunchy in moist media, e.g. in frozen pastry. Custom development possible.
  • DECORATIONS
  • TIGER PASTE®
    Mixture that allows you to customize your bread by creating an extra crispy crust and a very attractive cracked visual effect.
  • MAGIC GLZE®
    Clean label, sugar-free 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.
  • BRILLOS
    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.
  • FAT BASE COATING
    Wide range of attractive colors and flavors. Possibility of high protein, vegan, natural coloring and coloring foodstuff options.
  • DRIED FRUITS
  • URC® FRUIT
    Obtained through a patented process called Ultra Rapid Concentration (URC®). We obtain fruit pieces with very low water activity, long shelf life and high fruit content. Baking stable, no sugar added, 100% fruit, etc. options.
  • LYOPHILIZED FRUITS
    They offer many benefits: intense flavor and color, 100% fruit labeling and good cost in use. Great variety and sizes.
  • EVD FRUITS
    Technology that eliminates moisture at low temperature and pressure to preserve the organoleptic characteristics of the ingredients, achieving high quality and minimizing the possibility of oxidation.
  • MILK PROTEINS
    Milk concentrate 80% and whey protein isolate 90%. They increase protein content, maintain tenderness and bite and allow egg replacement.
  • DAIRY AND VEGETABLE PROTEIN EXTRUDATES
    Crunchy and very pleasant flavor. Based on milk protein or delegum. Different protein concentrations.
  • LEGUME PROTEINS
    Protein concentrates (55-60%) and protein isolates (80-90%). Useful in protein enrichment, egg replacement, water retention, gelling and emulsifying function. Availability of deodorized references. Options: pea, bean, chickpea and lentil.
  • DERIVATIVES
    Complete flours, bran, fiber and wheat germ to provide an interesting nutritional value.
  • BREAD AND PASTRY MIX
    Ready-to-use bakery and confectionery preparations. Different concentrations and clean label options available. Various formulations based on flours, seeds, etc. Special recipe options: high protein, low carb, ancient cereals, etc.
  • CEREALS AND SEEDS
    Variety of formats: flour, flakes, extruded or puffed.
  • LEGUME
    Legumes treated in a natural way, without frying, whole or chopped, which offer several possibilities: to be incorporated into bread dough without being hard, to provide crunchiness in cookies, to be used as topping... They can be used as topping and help to improve the nutritional profile.
  • POWDERED MOTHER'S DOUGH
    Wide variety of cereals and degrees of acidity. Its range is classified into classic, concentrated, specialty and organic varieties. Each reference provides a characteristic aroma, flavor and color. They make it possible to obtain a homogeneous product over time and a high degree of customization.
  • SPICES, SAZONERS AND MARINADES
    Seasonings and marinades in powder or liquid form, water or oil based.
  • MEATS, FISH AND DEHYDRATED CHEESESES
    Dried in a traditional way or by EVD technology (removes moisture at low temperature and pressure to obtain high quality ingredients). Different options and granulometries. Italian specialties available: grana padano, parmigiano reggiano, speck ham, smoked salmon, etc.
  • AROMAS AND COLORANTS
    Natural or synthetic flavors, in powder or liquid form. Natural and synthetic colorants and coloring foodstuff. Powder or liquid.
  • CARAMELIZED MILKS
    Obtained by a slow process of caramelization and drying to achieve different intensities of color and flavor. The range includes several references without aroma or with special aromatic profiles: toffee, dulce de leche, coffee, etc. Option of vegan caramelized milks.
  • DAIRY SPECIALTIES
    Yogurt powder with different degrees of acidity and types of fat (vegetable or dairy). Other specialties also available: crème brûlée, fresh cheese, panna cotta, quark, kefir, skyr, etc. Lactose-free options.
  • PREPARED FOR FLORENTINA
    Instant powder mix for the production of florentines.
  • CACAO FRUIT
    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.
  • CLEAN LABEL FLAVOR ENHANCER
    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.
  • DEHYDRATED MUSHROOMS AND VEGETABLES
    - Mushrooms specially selected and verified by experts, with a high degree of cleanliness (2 revisions during processing). Variety of species and granulometries.

    - Vegetables dried in a traditional way or by EVD technology. Great variety and sizes: pesto powder, artichoke, caper, sundried tomato, etc.

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About Trades

We offer natural ingredients and cost-effective solutions to our customers.

Services

Innovation and consulting for product development in the agri-food sector