As an innovator in starch and protein solution technologies, MGP combines decades of experience with unrivaled technical expertise to support your bakery product initiatives. Our highly functional specialty starches and proteins have applications across a wide spectrum of bakery product formulations.
Breads, Rolls, Bagels, Biscuits and Muffins
Ingredient Benefits: Reduces Mix Time, Enhances Dietary Fiber, Increases Finished Product Volume, Improves Product Release, Increases Dough Strength and Texture
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Batters and Mixes
Ingredient Benefits: Reduces Fat Absorption, Enhances Dietary Fiber, Increases Viscosity, Improves Volume, Increases Moisture Retention
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Frozen/Refrigerated Dough Systems
Ingredient Benefits: Improves Moisture Control, Enhances Dietary Fiber, Increases Finished Product Tenderness, Enhances Shelf Life
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Icings/Glazes
Ingredient Benefits: Controls Melting Properties, Enhances Stability, Provides Dietary Fiber
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Pastries
Ingredient Benefits: Increases Processing Tolerance, Reduces Caloric Content, Enhances Dough Extensibility, Imparts Tenderness
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Pizza Crust
Ingredient Benefits: Enhances Dietary Fiber, Reduces Caloric Content, Increases Moisture Control
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Cookies
Ingredient Benefits: Improves Moisture, Imparts Softness, Increases Dietary Fiber, Increases Viscosity
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Tortillas and Flat Breads
Ingredient Benefits: Enhances Dietary Fiber, Improves Extensibility and Sheeting, Reduces Caloric Content, Increases Shelf Life
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