Bakery

At Gelymar, we offer a complete range of solutions for the bakery industry with innovative carrageenan- and alginate-based products.

Our ingredients are designed to solve the most common challenges in bakery production, ensuring exceptional results in every application. We achieve perfect textures, fresh products, and healthier options.

Main Applications

Gluten-Free

Thanks to the interaction of our carrageenans with various plant and animal proteins, we can offer gluten-free alternatives for different baked goods, from flatbreads like tortillas and pita bread to high-volume, fluffy, and soft loaves.

Egg Reduction

Our wide range of carrageenan, alginate, and hydrocolloid-based products allows you to maintain the texture of your baked goods with a lower egg content.

Traditional Baking

Our products improve bread crumb development by helping to properly distribute the carbon dioxide produced by yeasts, resulting in a spongy and homogeneous crumb that doesn't crumble when sliced. Additionally, they keep bread fresh longer, contributing to an extended product shelf life.

Frozen and Pre-baked Frozen Doug

Our carrageenans act as cryoprotectants for bread dough, preventing the growth of ice crystals. This avoids damage to the bread's structure, so the thawed and baked bread results in appropriate volume, softness, and freshness.

Tortillas

Freshness, flexibility, and rollability are the main attributes our products bring to tortillas, allowing for an extended shelf life where they maintain all their sensory properties with a delicious flavor.