Sweeteners for Bakery

 

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Cargill offers one of the broadest sweetness portfolios, ranging from full to no calorie options, to offer choice to customers and consumers. Whether you’re creating a new product or formulating for balanced nutrition, we now offer a complete toolbox of sugar reduction solutions for sweet success.

 

Sweeteners for Bakery - Full calorie Full-calorie sweeteners

4 kcal/g, Bulk sweeteners

Liquid Sweeteners: Our syrups, derived from corn or wheat (starch) – are characterized by their nutritive and sweetener properties. They can also offer significant cost and process efficiencies, along with functional benefits.

Powder Sweeteners: Dextrose is derived from corn & wheat starch and known for its typical sweet, cooling taste. A multi-functional sweetener, it acts to shorten the sweetness perception and enhances the original flavor.

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Glucose syrups - C*Sweet® range:
An extensive range based on a unique blending concept. Our flexible processes enable us to produce tailor-made syrups, with  functional and sweetness properties customized to suit individual customer needs in bakery.

  • For biscuits: sweetness, texture and color formation
  • For fermented bakery (brioche, rusks..): fermentability and low color formation

Glucose-Fructose syrups - C*TruSweet® range:

  • Moderate to high relative sweetness
  • Cost-effective sugar replacement
  • Controlled browning
  • For pastry: sweetness, texture, viscosity, water binding and low color formation

Fructose syrup - C*TruSweet® 01795:

  • High relative sweetness
  • Higher browning properties than glucose-fructose syrup range
  

Dextrose - C*Dex® 

  • High relative sweetness, typical sweet taste
  • Quick energy release
  • Monohydrate or anhydrous powder, variety of particle size distributions
  • For fermented bakery: fermentability and low color formation
     

Wheat & barley malt syrup - SweetPure™ M 

  • Milder relative sweetness
  • Light grainy taste and color

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