Volume, texture, and shelf life for high-performance baked goods

In baking and pastry, every detail matters: texture, moisture, structure, freshness, and appearance. At Magnolia 1939, we offer functional solutions that optimize your formulations and processes, with custom blends, egg and gluten replacements, and natural enhancers adapted to various applications.

Egg Replacer Protein (Egg and Gluten-Free Functional Blend)

Dairy protein that allows for up to 100% egg replacement in baking formulations, preserving the product’s organoleptic characteristics and providing the functional benefits of eggs.

• Improves volume and texture
• Ideal for yeast doughs, brownies, muffins, cakes, and waffles
• Compatible with clean label formulations

Gums (Acacia, Guar, Locust Bean Gum, CMC)

• Control moisture retention
• Provide viscosity and elasticity to dough
• Stabilize fillings and soft doughs

Proteins (WPC, MPC, Caseinates)

• Increase protein content
• Improve the structure of baked goods
• Ideal for functional baking and “high protein” products

Functional Oils and Fats (Shortening, AMF, Palm Oil)

• Provide fluffiness and extensibility
• Improve texture and shelf life without affecting flavor
• Ideal for laminated doughs and fillings