Pastries - free from products

Produktbeispiele von Feinen Backwaren: Marmorkuchen, Muffin, Pancake verziert mit Creme und Beeren

We develop and reformulate pastries

For many consumers, pastries such as cookies, sponge cakes and croissants are an integral part of their daily lives. The rise in celiac disease, lactose intolerance and sensitivities to allergens such as soy and egg has led to the reformulation of bakery, cereal and bakery products. So-called free-from products can already be found on many shelves in grocery stores. These often have a long list of ingredients and a disadvantageous nutritional profile or contain numerous additives.

Pastries are produced by baking, roasting, drying, cooking, extrusion or other processes. Depending on the type of product, the production of pastry requires specific raw materials and process adaptations.

Adjusting manufacturing process and recipe

A diagram showing the six steps in the production of pastries: formulation, mixing, aeration, preparation, baking, post-processing

Defined functional and sensory properties are required for various product categories within pastry goods. While sponge cakes or wafers are made from whipped masses, shortcrust pastries or crackers are produced from doughs tailored to requirements. In addition to the selection of raw materials and their composition and quality, the manufacturing process also influences the final product. We offer to support you in the re-/formulation of your recipes through the targeted selection of suitable raw materials. These can be gluten-free, for example, or aimed at replacing animal proteins from milk and eggs. In our laboratory and pilot plant facilities, we also have the possibility to make all the necessary process adjustments. For example, the loosening methods (chemical, physical, biological) or the baking process (deck oven, microwave) can be varied. All intermediates and end products can be characterized with regard to their quality features.

Analyses and services in the pastry sector

Product development

  • Defined dough and mass production 
  • Different types of loosening 
  • Thermal firming
  • Post-processing (e.g. chocolate coating)
  • Laboratory to pilot scale
  • Hygiene-compliant pilot plant for food


  • Replacement of egg, milk, gluten   
  • Reduction of sugar, salt
  • Replacement of cocoa
  • Enriched with protein and fibre
  • Optimisation of the fatty acid profile



Dough / mass /
product quality

  • Dough development and stretching
  • Rheology
  • Dough density and overrun
  • Texture profile analysis
  • Crumb porosity and colour

Plant-based raw materials for specific functional and sensory properties in free-from products

Spoon with chocolate flowing from it and a croissant in the background

When developing products suitable for consumption by people with food intolerances such as celiac disease, raw materials must be specifically selected to meet the needs of consumers and industry. The basis of gluten-free pastries is usually starch or flour based on cereals (e.g. rice, corn), pseudo-cereals (e.g. quinoa, amaranth, buckwheat) or legumes (e.g. peas) and tubers (e.g. tapioca). Due to their different composition, not only the nutritional values but also the functional properties vary, which requires a customized and targeted adaptation of the recipe and processing processes.

Research projects


The development of plant protein concentrates from legumes with improved foaming and stabilizing properties makes it possible to replace egg white (albumen) in pastries. 


Oleogels, which combine unsaturated vegetable oils and structuring ingredients, have a similar texture profile to saturated fats or palm oil, making it possible to replace them. 


Plant fiber extracts as sugar substitutes offer great potential for reduced-sugar foods. The sugar content of products can be reduced by up to 30 percent while improving the texture and sensory properties of the products.