Functional ingredients for bakery and sweet applications
Where MEGGLE ingredients improve your applications
Manufacturers require ingredients that deliver consistent functionality, excellent sensory quality, and reliable processing performance. MEGGLE Food Ingredients’ broad portfolio delivers various product types for bakery and sweet applications, including high-functional whipping agents, fat powders, protein blends for egg replacement, and coffee creamers and foamers for hot beverages. They are specially designed for industrial food production, ensuring reliable process stability and efficient production.
Our ingredients support stable textures, creaminess and an appealing appearance in your final products, while ensuring consistent quality in every batch and easy handling during production. To meet different formulation and processing requirements, our products are available in various well-established variants with different functional profiles. This enables manufacturers to select the optimal solution for their specific application without compromising on quality or performance. Working alongside our experts, customers can identify the most suitable product from the MEGGLE portfolio to achieve optimal results in their formulations and production processes.Our ingredients are commonly used in:
Cake filling & decoration creme Delivering stability, efficiency, and indulgence in every application Cake filling and decoration creams are whipped cream-based or cream alternative systems used to fill, layer, cover, and decorate cakes, pastries, desserts and confectionery products. They are designed to provide a light and airy texture, stable volume, and an appealing appearance while delivering…
Cold cream & custard cream Combining creamy indulgence with reliable stability and easy processing Cold creams and custard creams are widely used in bakery, pastry, and dessert applications, where smooth texture, creamy mouthfeel and an appealing appearance are essential to the final product experience. For manufacturers, these systems need to provide reliable viscosity and stability…
Egg substitution & egg reduction Maintaining functionality while creating greater formulation flexibility Eggs perform multiple functions in bakery products, contributing to aeration, emulsification, structure, moisture content, colour and texture. Reducing or replacing eggs therefore requires more than simply substituting one ingredient – the relevant functionality must be maintained within the formulation. For industrial manufacturers, egg…
Emulsifiers for pastry products Supporting volume, texture and consistent bakery performance Emulsifiers play an important role in the production of cakes, muffins, sponge cakes and other pastry products. By supporting the interaction between ingredients and stabilizing aerated systems, they help manufacturers achieve consistent product quality across a wide range of bakery applications. Industrial bakery production…
Glazing agents Creating an appealing finish with reliable process performance Glazing plays an important role in the visual appeal of bakery and pastry products. An even, attractive surface with the desired shine and browning can enhance product appearance and support consistent quality across industrial production. Glazing systems must combine visual performance with efficient handling and…
Ice cream Creating creamy texture, smooth mouthfeel and indulgent experiences Ice cream combines complex formulation requirements with high consumer expectations for creaminess, flavor, texture and appearance. From artisan dairy ice cream to industrial produced ice cream to a wide variety of flavored and specialty concepts, the formulation must deliver a consistent sensory experience. Achieving the desired…
Hot beverages Delivering creaminess, stable foam and a satisfying sensory experience Hot beverages such as coffee specialties, cappuccino, drinking chocolate and tea-based drinks combine convenience with high expectations for taste, appearance and mouthfeel. Whether prepared from sachets or vending systems, ingredients must perform quickly and reliably. For manufacturers, key requirements include good wettability and solubility,…
