Bakery – Lyckeby

Custards and fillings with high performance

Our products and starches for custard and filling are designed to offer high viscosity and a neutral taste that does not overpower the delicate flavors of custards or cake fillings. When it comes to fruit and berry fillings, transparency is key, and our potato-based products naturally enhance this transparancy.

To produce high-quality bakery custards with desirable characteristics such as high viscosity, a smooth texture, and a creamy mouthfeel, we offer various solutions tailored to fit your processing line. Our range includes products for both hot and cold prepared custards that can be served cold or used in baked pastries like viennoiseries. Our products are designed to maintain stability during heating and ensure good performance during baking.

Glazes – replace egg

Eggs are often used to enhance the shine and color of baked goods. Our allergen-free alternatives, based on starch or dextrin, can effectively replace eggs while providing a high shine and glossy finish.

These solutions are also ideal for adhering seeds, nuts, or other toppings. They offer an easy-to-use and cost-effective option compared to eggs, which can pose microbial risks and require specific storage and allergen handling.

Bars – improve quality

Bars are typically made with a mixture of dried fruits, nuts, seeds, and grains, which are held together by sugars, fats, and liquids. During processing, these ingredients can become quite sticky, leading to product loss and extensive cleaning, decreasing efficiency, and increasing production costs.

Our products are designed to minimize stickiness, resulting in reduced adhesion to equipment and easier handling during production. Conversely, manufacturers sometimes struggle with issues such as product breakage and cracking. Our products help address these challenges by effectively binding and gluing the ingredients together.

Cake and biscuits – all about texture

To optimize the viscosity of cake batter, choose a high-performing pre-gelatinized starch that provides the desired thickness. In industrial cake production, our solutions can replace other thickeners, such as xanthan, and help regulate viscosity for improved process flow.

Enhance the softness and moisture of soft bakery products without reducing its volume. Our R&D team has developed various solutions tailored to your specific needs and processes.

Our solutions are designed to minimize breakage of bisquits and crackers during packaging and transportation, reducing customer complaints and enhancing satisfaction. Additionally, our solutions help maintain the crispness of the product.

Glutenfree – processing and texture

Lyckeby offers products designed to extend shelf life by retaining moisture and softness, resulting in a mouthfeel that is similar to that of wheat-based products.

Gluten-free dough tends to be stickier and lacks elasticity, making it more difficult to handle than traditional doughs containing gluten. Lyckeby’s solutions enhance the properties of gluten-free dough, reduce stickiness to processing equipment, and allow for a more efficient manufacturing process with easier handling and cleaning.

Additionally, gluten-free cookies are often drier and crumblier than their wheat-based counterparts. Our solutions to reduce crumbliness are allergen-free, GMO-free, and easy to incorporate into existing recipes.