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Bakery

For years now our caramelised sugars have been used in the most famous bakery products of the Netherlands. Whether it is bread, bread-products, brownies or speculoos, we make them better.

Bread

Our caramelised sugars enrich the flavour profile of “off-white”, wholegrain or multi-grain breads. In addition, it gives the bread a more attractive colour, for example from natural “off-white” to a warm, reddish brown.

In addition to enriching the flavour and colour, our ingredients lead to often welcome cost-savings by partly replacing the malts. Some of our clients have been able to achieve savings from 20% to 70%, without that leading to a change in flavour or colour.

Unique advantages

Natural caramelised sugars range for a richer, more balanced flavour

  • enriches the natural flavour of bread
  • sweet notes, the flavour of roasted coffee
  • broader flavour profile
  • from off-white to warm reddish brown colours

 

Traditional caramelised sugars for a more intense character and an enriched flavour

  • nutty flavour
  • bitter notes, the flavour of roasted coffee
  • mocha notes
  • warm, reddish brown colour

Gluten free

In an age in which there is a growing demand for gluten free bread and fine bakery, our caramelised sugars are a welcome addition. They improve flavours, and are naturally glutenfree. In addition, they can mask undesired (sour) notes. Finally, the warm, reddish brown colours improve the physical attractiveness of gluten free products.

Unique advantages

  • boosts and balances out the flavour
  • masks undesired notes
  • intensifies a rich (after) taste
  • adds body and fullness
  • creates warm or reddish brown colours
  • improves the structure of bread
  • clean label
“We were not only able to reduce the costs of the raw materials but also created 70% more storage space”

For one of our major, international bread producers, we looked into whether we could replace some of the malts. In our proposal, we were not only able to reduce the costs of the raw materials more than 30% but also created 70% more storage space, thanks to our highly concentrated mix. All in all, the “operational excellence” improved, obviously without that leading to a difference in flavour and colour compared to the original bread.

Fine bakery

For one of our major, international bread producers, we looked into whether we could replace some of the malts. In our proposal, we were not only able to reduce the costs of the raw materials more than 30% but also created 70% more storage space, thanks to our highly concentrated mix. All in all, the “operational excellence” improved, obviously without that leading to a difference in flavour and colour compared to the original bread.

Caramelised sugars enrich and intensify the flavour profile of alkalised and natural cocoa powders. They boost the chocolate flavour and create unique, complex flavour profiles, from a creamy chocolate to an intense cocoa flavour. In addition, they are strongly recommended if you are looking to switch from alkalised cocoa to natural cocoa, and in clean label solutions.

In addition, caramelised sugars can replace some of the cocoa, while the original flavour is retained. We were able to realise reductions in the cocoa of up to 25%. This makes your company less sensitive to price changes in the raw materials of cocoa powder.

Unique advantages

By adding Royal Buisman caramelised sugars, you can

  • intensify the chocolate flavour
  • intensify the cocoa flavour
  • decrease sour notes
  • add bitterness, and the flavour of roasted coffee
  • balance out the aroma
  • complete the rich notes
  • change the colour to warm red and brown hues
  • add body and mouth feel to “light fat” cacoa concepts
  • can also be used for gluten free and low-carb concepts
“For one of our customers, we reduced the production cost of brownies”

We recently showed a well-respected baking professional how we could reduce the costs of brownies. After replacing 25% of the original cocoa by a small amount of Royal Buisman caramelised sugar, a flavour test showed that there was no significant difference in flavour.

More information?

Douwe Brouwer
Business Development Manager

T +31 (0) 38 386 14 87
Send email

Douwe