lvlomas.com Bakery Product List
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lvlomas.com
B a k e r yProduct List
Collaborate.Innovate. Accelerate.
Lloyd V. Lomas Technical Centre invites
clients to collaborate with us on creating,
developing and market-testing new food
products. The concept is simple: To add value
for our clients by inviting them on a journey
of discovery and invention. Part kitchen,
part laboratory and part education nexus,
the Technical Centre is where our people
work with yours, where imagination and
possibility can create ingenious new products
and opportunities.
Bakery Product List Canada | US 3
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Function Description Product Principal
Ancient Grains Conventional and organic grades available in flour, flakes, crisps, puffs, par-cooked and pasteurized. Custom blends available.
Amaranth
ADM Specialty Commodities
3 3 3 3
Chia 3 3 3 3
Hemp 3 3 3 3
Millet 3 3 3 3
Milo 3 3 3 3
Quinoa 3 3 3 3
Sorghum 3 3 3 3
Anti-Caking and Free Flow Agents
Prevent clumping and maintain flow in dry mixes
Calcium silicate J.M. Huber 3
Cellulose powder J. Rettenmaier 3
Corn starch Cargill 3 3
Silicon dioxideJ.M. Huber
3
Sodium aluminosilicate 3
Bean Specialties Cooked and dried beans as whole beans, pieces, grits and powders.
Black beans
ADM
3 3 3 3
Chick peas 3 3 3 3
Dark red kidney beans 3 3 3 3
Great northern beans 3 3 3 3
Mayocoba beans 3 3 3 3
Navy beans 3 3 3 3
Pink beans 3 3 3 3
Pinto beans 3 3 3 3
Small red beans 3 3 3 3
Emulsifiers Emulsifiers contribute texture, stability and mouthfeel to bakery products and are available in many forms.
Acacia gum Nexira 3 3
Activated cake emulsifiers Palsgaard 3 3 3
Distilled monoglycerides Corbion 3
Distilled monoglycerides Palsgaard 3 3 3
Lecithin, rapeseed/canolaADM
3 3
Lecithin, soy 3 3
Lecithin, sunflower Austrade 3 3 3 3
Microparticulated whey protein concentrate CP Kelco 3 3 3 3
Mono and diglycerides Corbion 3
Mono and diglycerides Palsgaard 3 3 3
Mono and diglyceride replacement blend J. Rettenmaier 3
Polyglycerol estersBASF
3
Polysorbates 3
Sodium stearoyl lactylate (SSL) Corbion 3
Sodium stearoyl lactylate (SSL) Palsgaard 3 3 3
Sorbitan esters BASF 3
Trans-free emulsifier blends Corbion 3
Trans-free emulsifier blends Palsgaard 3 3 3
Enzymes Enzymes are invaluable processing aids for baking. They offer sustainable solutions for various baked products by increasing production efficiency and ensuring consistent quality.
Acrylamide MitigationNovozymes
3 3 3 3
Baking Improvement & Fresh Keeping 3 3 3 3
Bakery Product List Canada | US 4
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Function Description Product Principal
Fibers Fiber is a category of macronutrients that consumers are typically deficient in and looking for more in a healthy diet. Fibers are available in both soluble and insoluble forms, with a variety of functional attributes.
Acacia gum Nexira 3 3
Apple fiber
J. Rettenmaier
3
Bamboo fiber 3
Cellulose, microcrystalline 3
Cellulose, powdered 3
Cocoa fiber 3
Corn bran, stabilized 3
Cottonseed fiber 3
Inulin Cargill 3
Maltodextrin (fiber) ADM Matsutani LLC 3
Oat bran, stabilized
J. Rettenmaier
3
Oat fiber, conventional and organic 3
Orange fiber 3
Pea fiber 3
Potato fiber 3
Psyllium fiber 3
Resistant starch Cargill 3
Rice fiber
J. Rettenmaier
3
Soy fiber 3
Sugarcane fiber 3
Vanilla fiber 3
Wheat bran, stabilized 3
Wheat fiber gel 3
Wheat germ, stabilized 3
Flavors Flavors are available in liquid, powder and encapsulated forms. Bakery inclusions deliver flavor and color while maintaining piece identity.
Artificial flavors Firmenich 3 3 3 3
Bakery inclusions SensoryEffects 3 3
Citrus flavors Firmenich 3 3 3 3
Encapsulated lactic acid SensoryEffects 3 3
Flavor masking agents
Firmenich
3 3 3 3
Natural flavors 3 3 3 3
Savory flavors 3 3 3 3
Sweet goods flavors 3 3 3 3
Vanilla flavors 3 3 3 3
Wheat germ, stabilized J. Rettenmaier 3
Humectants Options for decreasing water activity and thereby extending shelf life
Glycerine Various 3 3 3 3
Propylene glycol ADM 3 3 3 3
Inclusions Provide interesting flavors, textures and colors
AmaranthADM Specialty Commodities
3 3 3 3
Chia 3 3 3 3
Coconut 3 3 3 3
Encapsulated saltSensoryEffects
3 3
Flavor inclusions 3 3
Flax
ADM Specialty Commodities
3 3 3 3
Millet 3 3 3 3
Pumpkin seeds 3 3 3 3
Quinoa 3 3 3 3
Sunflower seeds 3 3 3 3
Bakery Product List Canada | US 5
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Function Description Product Principal
Leavening Options beyond yeast Baking powders Corbion 3
Encapsulated baking powders SensoryEffects 3 3
Sodium reduced baking powders Corbion 3
Sodium reduced baking powders SensoryEffects 3 3
Oils & Release Agents
Oils are available in conventional, organic, non-GMO and expeller pressed forms. Release agents are tailored to your process conditions.
Canola oil
Various
3 3 3 3
Coconut oil 3 3 3 3
Mineral oil 3 3 3 3
Peanut oil 3 3 3 3
Safflower oil 3 3 3 3
Soybean oil 3 3 3 3
Specialty release agents 3 3 3 3
Sunflower oil 3 3 3 3
Preservatives Preservation is achieved with a combination of microbial growth inhibition and staling prevention.
Acacia gum Nexira 3 3
Calcium stearoyl lactylate Corbion 3
Cellulose J. Rettenmaier 3
Cellulose gum CP Kelco 3 3 3 3
Corn starch, modified & unmodified Cargill 3 3
Corn starch, non-GMO and organic Austrade 3 3 3 3
Distilled monoglycerides Corbion 3
Distilled monoglycerides Palsgaard 3 3 3
Encapsulated fumaric acidSensoryEffects
3 3
Encapsulated sorbic acid 3 3
Ready-to-use enzyme blends Corbion 3
Guar gum Dabur 3 3 3 3
Lecithin ADM 3 3
Mono and diglycerides Corbion 3
Mono and diglycerides Palsgaard 3 3 3
Polysorbates BASF 3
Potassium sorbate Nantong Acetic Acid Chemical
3
Sodium stearoyl lactylate (SSL) Corbion 3
Sodium stearoyl lactylate (SSL) Palsgaard 3 3 3
Sorbitan esters BASF 3
Sorbitol, crystalline & liquid ADM 3 3
Xanthan gum CP Kelco 3 3 3 3
Salt and Sodium Reduction
Salt contributes to flavor and a variety of other functions in a bakery system. Sodium reduction options are also available
Choline chloride SensoryEffects 3 3
Flavor enhancers Firmenich 3 3 3 3
Potassium chloride Cargill 3
Reduced sodium baking powder Corbion 3
Reduced sodium baking powder SensoryEffects 3 3
Salt - flour, flakes, table, granular
Cargill
3
Sea salt 3
Sodium reduction systems 3
Whey permeate Proliant Dairy Inc. 3
Specialty Blends Easy-to-use blends offer solutions to common formulation problems
Egg reduction and replacement blend J. Rettenmaier 3
Fat reduction blend J. Rettenmaier 3
Gluten free loaf enhancement blend J. Rettenmaier 3
Mono and diglyceride replacement blend J. Rettenmaier 3
Refrigerated and frozen dough shelf life blend J. Rettenmaier 3
Sodium reduction systems Cargill 3
Bakery Product List Canada | US 6
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Function Description Product Principal
Sweeteners Many sweeteners are available in non-GMO forms
Corn syrup Cargill 3
Corn syrup, non-GMO Austrade 3 3 3 3
Dextrose ADM 3
Dextrose, non-GMO Austrade 3 3 3 3
Erythritol Cargill 3
Fructose ADM 3
Fructose, non-GMO Austrade 3 3 3 3
Honey, powder & flakesADM
3 3
Malt, powder 3 3
Maltitol Cargill 3
Molasses, powder & flakesADM
3 3
Sorbitol, crystalline & liquid 3 3
Protein A variety of sources are available to boost protein
Collagen hydrolysates Gelita 3 3 3 3
Pea protein Emsland 3
Soy protein ADM 3 3
Whey protein concentrate Saputo 3
Wheat gluten ADM 3 3
Texturizing Agents
In addition to fibers, texturizing agents can control freeze thaw stability, dough rheology and finished product texture.
Carboxymethyl cellulose (CMC) CP Kelco 3 3 3 3
Microcrstalline cellulose gel J. Rettenmaier 3
Corn starch, modified & unmodified Cargill 3 3
Corn starch, non-GMO and organic Austrade 3 3 3 3
Dough conditioners Corbion 3
Gelatin Gelita 3 3 3 3
Gellan gum CP Kelco 3 3 3 3
Glucose solids Cargill 3 3
Guar gum Dabur 3 3 3 3
Hydroxypropyl methylcellulose (HPMC) J. Rettenmaier 3
Locust bean gum Polygal AG 3 3 3 3
Maltodextrin Cargill 3 3
Methyl cellulose (MC) J. Rettenmaier 3
Pea starch, modified and unmodified Emsland 3
Pectin CP Kelco 3 3 3 3
Potato starch, modified & unmodified Emsland 3
Wheat fiber gel J. Rettenmaier 3
Wheat glutenADM
3 3
Wheat starch 3 3
Whey powder Saputo 3
Xanthan gum CP Kelco 3 3 3 3
Lomas has set the bar for the rest of our suppliers
lvlomas.com
Periodically we survey our customers regarding their experiences with L.V. Lomas.
The ultimate objective is to gain real insight into how customers view
L.V. Lomas. The feedback we received is proof positive that we’re delivering
on promises that we proudly stand by. And what are those? The finest
products from world-class Principals combined with impeccable service
rendered by the industry’s best technical people. And of course, the new
state-of-the-art Lloyd V. Lomas Technical Centre, where clients join us in
hands-on product development, refinement and education. The above
quotation is true, and flattering, but it only drives us to be better.
How can we help to make you better? Call us today at 1 800 575 3382.
Lomas has set the bar for the rest of our suppliers
lvlomas.com
Periodically we survey our customers regarding their experiences with L.V. Lomas.
The ultimate objective is to gain real insight into how customers view
L.V. Lomas. The feedback we received is proof positive that we’re delivering
on promises that we proudly stand by. And what are those? The finest
products from world-class Principals combined with impeccable service
rendered by the industry’s best technical people. And of course, the new
state-of-the-art Lloyd V. Lomas Technical Centre, where clients join us in
hands-on product development, refinement and education. The above
quotation is true, and flattering, but it only drives us to be better.
How can we help to make you better? Call us today at 1 800 575 3382.
www.lvlomas.com
Customer Service
UNITED STATES OF AMERICACANADA
Canada | US | Bakery Product List | 12162016
Proudly representing our Principal partners
800 844
575 458
CanadaU.S.
3382 7 1 1 1
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