Baking mixes

Description of product

For bread and other baked goods, bakeries increasingly use improvers, baking agents and basic baking ingredients that consist not only of flour but, depending on the product, also of a variety of additives and agents. Generally, these need not be declared. Upon request, many bakers provide information on individual contents of the agents used.

• A broad range of ready-to-use baking mixes are offered for retail sale and may be used for cake, pastry, bread or pizza.
• See also: baked goods

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in baking mixes. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• wheat flour or soy flour
• glucose syrup and other products of saccharification (e.g. maltodextrin)
• soya protein or plant protein products, whey powder or milk protein
• baking fat (plant-based fats and oils)
• starch and modified starch
• emulgators such as lecithin, mono- and diglycerides
• enzymes, primarily amylases, hemicellulases and xylanases, as well as proteases: the use of enzymes varies according to the type of grain, the product (bread, supermarket pastry, waffles) and baking procedure.
• flour agents: ascorbic acid, cysteine, cystine
• a variety of additives and flavourings