Natural Color Enhancement for Bread and Croissants
Valio Eila® powders offer a natural way to enhance the brown baked colour of bakery products like bread and croissants. Thanks to hydrolyzed lactose, browning occurs faster and more evenly than sucrose or lactose. This allows for up to 20% shorter baking times without compromising appearance or quality. A visually appealing golden-brown finish adds value across bakery segments and life stages.
Key features:
- Enhanced golden-brown colour through hydrolysed lactose
- 10–20% shorter baking time
- Suitable for breads, croissants, and other pastries
- Consistent, appetizing baked color
- Natural color enhancement without additives
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Mari Grewall
Bakery and pastry
Consumer demand for clean label and natural ingredients is on the rise. By using authentic ingredients, you can produce bakery products that are not only of superior quality but also healthier and more sustainable.