Baked goods

Description of product

In contrast to bread and rolls, baked goods contain more than one tenth of fats and sugars in proportion to cereal flour products. Due to the variety of different products, no general indications may be given for possible applications of gene technology.

• Please search for individual ingredients or additives.
• See also: spekulatius (a type of German traditional shortcrust biscuit), printen (a type of sweet gingerbread, made in Aachen), cake mixes

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in baked goods. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty. Also, due to the variety of different products, no general indications may be given for possible applications of gene technology:

• flour or soy flour
• glucose syrup and other products from made from starches that have been saccharified to sugars (e.g. maltodextrin)
• soy protein or plant protein products, whey powder or milk protein
• baking fat (plant oils and fats)
• sugar
• starch and modified starches
• emulgators such as lecithin, mono- and diglyceride
• aromas, vanillin, yeast flakes made from nutritional yeasts
• food colouring: annatto
• thickening agents cellulose, phosphate starch
• dried egg whites, eggs

Also in baking agents and baking components:

• enzymes, primarily amylases, hemicellulases, xylanase, also proteases, glucose- and hexose oxydases. The use of enzymes varies according to the type of grain, the product (bread, long-life baked goods, waffles) and the baking process.
• agents for the treatment of flour: ascorbic acid, cysteine, cystine

Also in fillings:

• marzipan
• persipan
• invertase orinvert sugar
• fruit preparations