Baking science into success
Our METHOCEL™ food ingredients are excellent film-formers that help homogenize ingredients and emulsify the water and oil. They ease the mixing, grinding, extrusion and dough handling, and provide ideal binding to improve the strength and flexibility of flour products.
METHOCEL™ brings many important qualities to baked goods:
- Improved texture and structure
- Stability during freezing, thawing and baking processes
- Better volume and moisture retention for light, moist cakes, breads, and other products
Now, we’re improving bakery products with Wellence™ to address the dietary considerations of more people:
- Gluten-free muffins with the shape and moistness of regular muffins
- Low-fat scones made with healthier oils
- Egg-free biscuits that offer a healthy alternative to products made with eggs