Biscuits & Cakes

Build better bakery formulations with versatile ingredient solutions

Developing biscuits and cakes often means balancing texture, structure and processing while meeting changing formulation or nutritional objectives. Whether you are working on gluten-free recipes, enrichment or ingredient replacement, the right functionality needs to work within the complete formulation.

Ebro Ingredients offers rice and pulse ingredient technologies that can be evaluated for these challenges. From flour and pregelatinised flour solutions to starches, proteins and fibre, different routes can be explored according to your finished-product target and process requirements.

Our Solutions for Baking Success

Gluten-Free Bread

Improves volume, softness and shelf life in gluten-free bread formulations.

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Soft Gluten-Free Rolls

Creates softer texture and improved freshness in gluten-free rolls.

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Gluten-Free Muffins

Delivers moist texture and improved crumb structure in muffins.

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Gluten-Free Cakes

Enhances texture, volume and moisture retention in cakes.

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Gluten-Free Cookies

Provides crisp texture and clean-label gluten-free positioning.

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Healthy Biscuits

Improves nutritional profile through protein and fibre enrichment.

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Digestive Biscuits

Enables fibre-rich digestive style biscuits with clean ingredients.

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Protein-Enriched Cookies

Boosts protein content without compromising texture.

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Fiber-Enriched Cookies

Supports fibre claims and Nutri-Score improvement.

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Wholegrain Bakery Solutions

Improves fibre content while maintaining bakery quality.

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Organic Cookies

Supports organic product positioning with clean-label ingredients.

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Toddler Biscuits

Suitable ingredients for biscuits aimed at young children.

Almond Replacement in Cookies

Replaces almond ingredients with allergen-friendly alternatives.

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Wafer Improvement

Creates improved wafer texture and processing performance.

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Gluten-Free Wafers

Provides structure and crispness in gluten-free wafers.

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Wholegrain Solutions

Delivers light texture and crisp bite in wholegrain crispbread production.

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Healthy Crackers

Combines crunch with improved nutritional profile.

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Gluten-Free Crackers

Creates crispy crackers without wheat ingredients.

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Bakery Moisture Control

Controls water absorption in doughs.

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Natural Bread Improvement

Improves bread naturally with native fava bean flour.

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Pulse-Enriched Bakery & Snacks

Enriches bakery and snacks with native fava bean flour.

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Lentil-Enriched Bakery Products

Adds lentil nutrition and character to baked goods.

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Structure & Gelling in Bakery and Snacks

Builds bakery and snack gels with pulse starches.

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Gluten-Free Quinoa Biscuits

Nutritious gluten-free biscuits with balanced texture.

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Frequently asked questions

Which ingredients can I evaluate for gluten-free biscuits and cakes?

Rice and pulse-based ingredients provide several routes worth evaluating when developing gluten-free biscuits and cakes. Rice flours can form part of the flour base, while pregelatinised rice or pulse flours and starch-based ingredients can be considered where additional structure, binding or texture is required. The most suitable combination depends on the recipe, including fat, sugar, water and other structuring ingredients, as well as the desired dough or batter behaviour and final eating characteristics. Application trials are therefore important when determining how individual ingredients work together in your formulation.

Bring us your target product and constraints, and we can explore which ingredient direction is most relevant to assess.

How can I improve structure and texture in a biscuit or cake formulation?

Start by defining the texture you want to achieve and where your current formulation falls short. Depending on the recipe, rice flour, pregelatinised flour or starch technologies can be useful options to investigate for their contribution to the formulation system. For biscuits, dough handling and the desired bite may be important evaluation criteria. In cakes, priorities may instead include batter behaviour, structure and finished-product texture.

Because these effects depend on the wider recipe and processing conditions, ingredients should be compared in application rather than selected on functionality alone.

A short discussion with our team can help translate your texture target into a focused trial plan and define what to compare first.

Can I use pulse ingredients to develop protein-enriched biscuits?

Yes. Pulse protein concentrates can be evaluated when increasing protein content is part of the biscuit development brief. Chickpea and fava bean protein concentrates have, for example, been tested by Ebro Ingredients in protein-enriched biscuit formulations. Protein enrichment affects more than the nutritional calculation. The ingredient needs to be considered alongside dough rheology, baking performance, texture, colour and flavour, with the complete recipe determining the final result.

Testing different levels or ingredient routes against a baseline formulation is therefore a sensible development approach before setting a finished-product claim.

If you already have a baseline formulation, our team can help you decide which alternatives are worth putting side by side in your trials.

What should I consider when replacing egg functionality in cakes or biscuits?

Begin with the function that egg performs in your recipe rather than treating replacement as a simple one-for-one substitution. Depending on the product, the formulation may need support for binding, structure or other functionality, and pulse proteins or pregelatinised rice and pulse flours can be relevant technologies to evaluate. The appropriate route will depend on the product format, other ingredients and processing conditions.

Changes should therefore be assessed across both processing behaviour and finished-product quality. A structured comparison can help establish which ingredient or combination best deserves further development.

For a more targeted starting point, our application experts can discuss your process, product target and ingredient options with you.

How do I choose between rice and pulse ingredients for my bakery project?

Choose according to the specific formulation objective rather than the raw-material category alone. Rice ingredients include flour, pregelatinised flour, micronised flour and starch options, while the pulse portfolio offers flours, pregelatinised flours, protein concentrates and fibre. These provide different possibilities for bakery development. Your best starting point therefore depends on whether the priority is gluten-free formulation, texture and structure, ingredient replacement or nutritional enrichment. Processing conditions and sensory requirements should also shape the comparison. Establishing the key success criteria first makes trials more focused and meaningful. Need a second technical perspective?

Our specialists can review the relevant routes with you and help focus the evaluation without unnecessarily complicating your formulation.

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