At Jai Ingredients Pvt. Ltd., we understand the evolving demands of the baking industry. Our specialized bakery ingredient portfolio is designed to deliver consistent quality, enhanced functionality, and superior taste profiles across a variety of baked goods—from breads and cakes to cookies and snacks. Whether you're looking to improve texture, boost protein, or achieve desired shelf-life and appearance, we offer solutions that cater to every bakery need.
Vital Wheat Gluten
A high-protein ingredient that improves dough strength, elasticity, and gas retention. Essential for bread, pizza bases, and high-protein baked goods.
Applications: Bread, rolls, pizza crusts, and fortified bakery products.
Whey Protein Concentrate 80% (Heat Stable / High Gel)
Specifically developed for bakery applications, this heat-stable variant offers excellent water binding, emulsification, and nutritional enhancement.
Applications: Protein-enriched bars, muffins, cookies, and cakes.
Whey Protein Concentrate 35%
A functional dairy protein source used for improved texture and nutritional value in baked goods.
Applications: Cakes, biscuits, brownies, and snack items.
Whey Powder 11%
A versatile dairy-based powder that adds sweetness, browning, and flavor enhancement.
Applications: Cakes, cookies, bread, and crackers.
Skimmed Milk Powder 34%
A concentrated dairy solid that boosts nutritional profile, enhances texture, and improves color and flavor.
Applications: Bread, buns, cakes, and ready-mix bakery blends.
Sodium Caseinate 90%
An emulsifying and stabilizing dairy protein ideal for moisture retention and structure.
Applications: Cakes, biscuits, and high-protein baked products.
Calcium Caseinate 90%
A slow-digesting protein used for nutritional fortification and improved dough handling.
Applications: High-protein bakery mixes and health-focused baked goods.
Phosphates for Bakery & Confectionery Applications
Custom phosphate blends to enhance leavening, moisture retention, and shelf life.
Applications: Bread, cakes, cookies, and confections.
STPP (Sodium Tripolyphosphate) – Granular
Used for improving dough texture, water retention, and pH control.
Applications: Processed baked goods and confectionery.
SAPP (Sodium Acid Pyrophosphate) 28 & 40
A double-acting leavening agent offering controlled release for better volume and crumb structure.
Applications: Pancakes, cakes, muffins, and doughnuts.
SALP (Sodium Aluminum Phosphate)
Ideal for baking powders and self-rising flour blends.
Applications: Biscuits, cake mixes, and pastries.
MCP Anhydrous (Monocalcium Phosphate)
An essential leavening agent used in fast-acting baking systems.
Applications: Bakery mixes, muffins, and quick breads.
TSPP (Tetrasodium Pyrophosphate)
Used as a texturizer, emulsifier, and pH stabilizer.
Applications: Dough conditioning and bakery emulsions.
Non-Dairy Creamer / Fat Powder – 36% & 75%
A creamy fat powder offering rich mouthfeel, volume enhancement, and shelf life improvement.
Applications: Cakes, cookies, whipped toppings, and bakery mixes.
Bread Crumbs – Panko & American Style
Premium-quality breadcrumbs with varying textures for coating, crunch, and binding.
Applications: Baked snacks, crusted breads, and savory pastries.
Xanthan Gum
A high-performance hydrocolloid widely used for thickening, stabilizing, and improving texture and shelf life.
Applications:
Pectin
A natural gelling agent ideal for improving texture, moisture retention, and shelf stability.
Applications:
Carrageenan
A seaweed-derived stabilizer used for gelling, thickening, and improving texture.
Applications:
Soy Flakes / Granules
A high-protein, textured soy product used for adding fiber, protein, and bite to various bakery applications.
Applications:
Soy Flours
Available in defatted or full-fat variants, soy flour adds nutrition, improves water absorption, and enhances crust color.
Applications:
Soy Lecithin Powder
An effective natural emulsifier and dough conditioner, improving shelf life, dough machinability, and texture.
Applications:
Dietary Soy Fiber
A functional fiber that enhances moisture retention, extends freshness, and supports gut health claims.
Applications:
Ascorbic Acid (Vitamin C)
A powerful oxidizing agent used to strengthen dough and improve loaf volume.
Applications:
Calcium Propionate
A widely used antifungal preservative that prevents mold and bacterial growth in baked products.
Applications:
Potassium Sorbate
An effective food preservative that inhibits yeast, mold, and fungi growth.
Applications:
Sorbic Acid
A natural mold inhibitor offering wide-spectrum antimicrobial protection without altering taste or texture.
Applications:
Citric Acid
A natural acidulant and pH regulator used to enhance flavor, preserve freshness, and stabilize bakery systems.
Applications:
Starch
A fundamental ingredient used in baking for its thickening, binding, and moisture-retention properties.
Applications:
Native Potato Starch
A clean-label starch with excellent water-binding and gelling properties, known for providing a light and fluffy texture.
Applications:
Native Wheat Starch
An unmodified starch that enhances volume, softness, and dough stability while maintaining a neutral flavor.
Applications:
Modified Potato Starch
Enhanced functionality over native starch, offering greater heat and acid stability, improved thickening, and freeze-thaw resistance.
Applications:
Modified Corn Starch
Tailored for high-performance baking, it provides consistent viscosity, improved shelf-life, and texture stability under various processing conditions.
Applications:
