SEGMENT

Bakery

Bread is a vital part of the diet, whether it's for breakfast, lunch or as a snack, trends based on consumer demand have made this market push harder in terms of the ingredients it uses and the processes it executes.

Niuco has a wide portfolio of products that are perfectly adaptable to this segment so that your breads are tastier, softer, with a delicious crumb, and have a longer shelf life.

Subsegments

Cookies

The great variety that this segment has, such as filled cookies, without filling, with protein, without sugar, etc., means that a large part of our products can be used in their preparation.

Less sugar, more flavor and nutrients

LIQUIDS – Malt sugars of natural origin, provides carbohydrates, protein, fiber, vitamins and minerals, as well as malted, sweet, caramel and toasty notes. Rice syrups that impart sweetness, gluten-free, provide a contribution of carbohydrates, vitamins and minerals. We also have invert sugar that, due to its high sweetening power, generates savings by replacing the sugar in the formula, further improving the aroma and flavor . Refinery syrup that reduces the sugar content and provides a characteristic flavor of caramel notes, giving the cookie crust a shine.

POWDER – Oat powder is a natural sweetener, it provides easy-to-digest simple carbohydrates, soluble fiber (β-glucans), minerals and proteins typical of oats.

Improve the sensory properties of your products

LIQUIDS - They increase the useful life by retaining moisture in the finished product. They improve the crust, help the manufacturing process and cause a more controlled leavening. Rice syrup provides a neutral flavor that enhances flavors and keeps the biscuit moist for longer, considerably improving the color of the crust.

Inverted sugar syrup has a high water retention power by modifying its hygroscopicity characteristics, allowing to increase the useful life of the cookies. The oatmeal syrup and powder provide a crunchy texture in cookies, a golden crust and increase the useful life of the product due to its water retention capacity.

POWDERS - Based on cereals can be used as a substitute for caramel color, extender or substitute for cocoa and coffee, due to the notes of flavor and color that they impart from natural way. Diastatic malt flour provides enzymatic activity, dough improvement and volume increase. Hydrolyzed rice flour available with different carbohydrate profile depending on the degree of conversion changes consistency, viscosity and sweetness.

No more artificial colors

LIQUIDS – Malt extracts enhance biscuit color by actively participating in Maillard reactions, 100% substitute for caramel color for a clean label.

We also have organic rice syrup that provides sweetness with a sugar of natural origin, gluten-free, certified as an organic product.

Find the flour that works for you

FLOUR – Find the flour or corn grits that best suits your products, we have ideal grain sizes for all types of cookies. We have fine rice flour ideal for "gluten free" products and neutral flavor. Barley flour that helps to achieve a golden color, greater crispness and prolongs the life of the product.

Pregelatinized rice flour ideal for cookie bases, thanks to its neutral flavor and homogeneity of the dough, as well as its water retention property.

For those looking for different flavors

POWDERED LEMON JUICE – Provides a typical lemon flavor, depending on the formulation, it can change its citrus, sweet flavor profile and the different notes of lemon.

POWDERED HONEY – Product that imparts the typical flavor of honey.

ORANGE JUICE POWDER – Product that imparts the typical flavor of orange juice, in addition to providing stability in physicochemical and sensory properties that is not obtained with fresh orange juice.

Fermented products

The growing demand for different types of bread along with the benefits for health makes sourdough growing, our product portfolio supports us as well as our innovations by actively participating in this market.

Tailor Made Ingredients

LIQUIDS – Invert sugar syrup is viscous with a sweetening power superior to conventional sugar that prevents the crust from drying out in puff pastry bread with or without filling, in addition to moistening the bread crumb. Malt extract is a viscous liquid with a malted flavor, which provides color, with a high content of reducing sugars, protein, calcium and vitamins, it allows the absorption of water in the dough for puff pastry with filling. In addition, it increases the useful life of the product, allows controlled fermentations to be carried out, since it is a special nutrient for yeast.

The liquid rice extract in its conventional or organic version is a viscous liquid with a neutral flavor, with a low glucose content, it moisturizes and prevents the puff pastry with filling from drying out, it is a natural sweetener that imparts a typical flavor to the rice, it contains binding power, improves the color of the crust and crumb of sweet breads, it is also ideal for jams and jellies for bread fillings

POWDERS - Oat Extract can replace flours with a higher glycemic index and carbohydrate content. It provides a higher fiber content than white flour, allows better assimilation, facilitates fermentation and development of textures in whole wheat bread dough. It facilitates crust formation, crumb formation and contributes to sweetness by decreasing the amount of sucrose used.

Fine powder of diastatic malt facilitates the conversion of starch into sugars, improves the elasticity and consistency of the dough for sliced bread and wholemeal bread, also increases volume, improves the crumb, crust and color. In sliced bread and whole wheat bread, it allows the dough to rise in the oven, bread porosity, improves toasting, prolongs freshness and increases shelf life.

The barley flour recommended for salty wholemeal bread increases volume, improves the crumb and crust thanks to the water and fat retention property of the product and allows the conversion of starch to sugars. Hydrolyzed oat flour has a neutral flavor with a slight sweetness that contributes to water retention, gelling, crust formation and crumb in wholemeal and sweet bread.

Rice flour is a natural product of different granulometries and processes that imparts a typical rice flavor, used as a bulking agent that provides ideal satiety for whole wheat bread, allows the formation of stable gels for whole wheat bread doughs. We also have barley grain that imparts typical barley aroma and flavor, reducing bitter notes, provides fiber and favors the development of consistency in whole wheat bread dough.

We have high-energy flours that allow the development of a pleasant texture and neutral flavor to potentiate flavors in pastry products such as muffins, crepes, biscuits, and pancakes. We also have corn flours in different granulometries that allow the development of greater volume and body with a neutral flavor to potentiate flavors in sweet and savory baked goods.

Sanitized raw defatted soybean flour facilitates greater water absorption, increases yield, and improves handling of the bolillo dough. Extends freshness and gives stability during storage in white bread; It has a neutral flavor that allows to potentiate flavors in donuts and the development of cakes with a soft and spongy consistency.

EXTRUDED SOYBEANS – In their dark color they work for the development of structure and texture, without limiting the retention of water and fat, it allows a nutritional improvement due to the contribution of vitamins, minerals and easily assimilated soybean protein in pancakes.

The texturing of soybean with natural granules gives a nutritional improvement due to the contribution of vitamins, minerals and proteins typical of soybeans for box bread, favoring the retention of water and fat.

POWDERED HONEY BEE – It is an easily digestible sweetener of natural origin, it contains minerals and traces of vitamins. It presents the typical flavor of bee honey, it also imparts viscosity, binding power, and in the fermented product it is a source of carbon.

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Chemical Leavening
Agent

Chemical leavening agents have an important use in both bakery and confectionery, since the impact on humidity and temperature ensures a product with good porosity. At Niuco we develop products that not only meet the required characteristics, but are also functional throughout the nutritional issue, always giving a plus.

All in one

POWDERS – Dark brown to black cereal ingredients, aroma and flavor similar to cocoa or coffee, with toasted notes, ideal for die-cut, molded cookies and brownies. Malt Powder incorporates color and an exquisite malted flavor ideal for brownies, it has binding power that allows water retention in cakes, which also provides a malted flavor and golden color. Diastastic malt flour is a fine, light-colored powder that allows you to obtain better and greater volume, a soft and spongy consistency, and an attractive color in cakes, as well as an enzymatic contribution that improves the crumb, crust, and color even in pancakes._cc781905 -5cde-3194-bb3b-136bad5cf58d_

Yellow corn flour with a high percentage of fiber, ideal for obtaining arepas, tortillas and biscuits of unrepeatable consistency.

We have a soy-based milk substitute with hygroscopic properties that prevents the bread from drying out and allows for a better texture and softness in the doughs, helping their fermentability, as well as a nutritional improvement in the biscuits.

SYRUPS – Invert sugar syrup gives a viscous consistency, amber color with a sweetening power greater than sucrose, recommended for formulations of cakes, donuts, brownies, cakes and pancakes. The Refinery Syrup is a natural sweetener with a typical flavor of sugar cane, with binding and moisturizing power that imparts caramelization color to cakes and brownies.

POWDERED HONEY – Adds sweet flavor and natural color characteristic of honey in cakes and donuts, increases the shine of bread crusts and allows good integration into the powder mix.