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Pastry & Bakery
Every Trio ingredient used in Pastry & Bakery — tap through for specs, certifications and grades.
Cocoa productsWest Africa / AsiaCocoa powder
Natural and alkalized cocoa powders in natural, medium, dark, reddish-brown and black shades for chocolate, bakery and beverages.
Used in
- Compound chocolate & coatings
- Cakes, biscuits & fillings
- Instant drinks & dairy beverages
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Cocoa productsWest AfricaCocoa mass
Pure cocoa liquor for real-chocolate flavor and color in compounds, coatings and confectionery.
Used in
- Chocolate & compound
- Premium fillings
- Confectionery
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Cocoa productsWest AfricaNatural cocoa butter
Natural cocoa butter for snap, gloss and clean melt in real chocolate and premium coatings.
Used in
- Couverture chocolate
- Premium coatings
- Confectionery
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Cocoa productsSoutheast AsiaCocoa butter substitute (CBS)
Lauric CBS fats for filling, coating, bars and spreads — chocolate performance with stable cost when cocoa prices spike.
Used in
- Filling fats
- Coating & enrobing
- Bars
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Dairy ingredientsEU / New ZealandSkimmed milk powder (SMP)
Spray-dried skimmed milk powder for body, protein and recombination in dairy, bakery and beverages.
Used in
- Recombined dairy & yoghurt
- Ice cream
- Bakery & confectionery
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Dairy ingredientsEU / New ZealandFull cream milk powder (FCMP)
Full cream milk powder for richness, color and dairy flavor in chocolate, bakery and drinks.
Used in
- Milk chocolate & compound
- Bakery
- Instant beverages
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Dairy ingredientsEUUnsalted creamy butter
Unsalted creamy butter (82% fat) for lamination, cakes and premium pastry.
Used in
- Croissant & lamination
- Cakes & cookies
- Cream fillings
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Dairy ingredientsImported / regionalGhee
Ghee for traditional bakery, sweets and savory cooking applications.
Used in
- Oriental sweets
- Bakery
- Savory
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Dairy ingredientsEU / USSweet whey powder
Sweet whey powder for cost-effective solids, browning and dairy notes across many applications.
Used in
- Compound chocolate
- Bakery & biscuits
- Ice cream
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Dairy ingredientsEU / USMilk proteins
Milk protein concentrates and isolates for fortification, body and nutritional claims.
Used in
- High-protein dairy
- Nutritional beverages
- Bars
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EmulsifiersEU / South AmericaSoy lecithin
Soy lecithin to cut viscosity in chocolate and improve dough and emulsion stability — typically dosed 0.3–0.5%.
Used in
- Chocolate viscosity control
- Bakery emulsification
- Instant powders
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EmulsifiersEU / AsiaMono & di-glycerides
Mono & di-glycerides (E471) for crumb softness, aeration and emulsion stability in bakery and ice cream.
Used in
- Cake & sponge aeration
- Ice cream emulsification
- Shelf-life extension
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EmulsifiersEUSponge cake base
All-in-one sponge cake emulsifier base for high volume, fine crumb and one-step mixing.
Used in
- Industrial sponge & layer cakes
- Swiss rolls
- Cupcakes
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EmulsifiersEU / AsiaBase cream
Whipping base cream for stable, high-overrun fillings and toppings.
Used in
- Whipped toppings
- Cream fillings
- Mousse & desserts
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Sweeteners & antioxidantsEU / AsiaMaltodextrin
Maltodextrin (DE 10–20) for bulking, carrying flavor and improving mouthfeel in powders and beverages.
Used in
- Instant beverages
- Ice cream solids
- Flavor carrier
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Sweeteners & antioxidantsEU / AsiaDextrose (mono & anhydrous)
Dextrose monohydrate and anhydrous for sweetness, browning and freezing-point control.
Used in
- Bakery browning
- Ice cream
- Beverages & tablets
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Preservatives & hydrocolloidsChinaXanthan gum
Xanthan gum for thickening, suspension and freeze-thaw stability at low dosage.
Used in
- Sauces & dressings
- Dairy & ice cream
- Gluten-free bakery
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Preservatives & hydrocolloidsIndiaGuar gum
Guar gum for cost-effective viscosity and water binding in sauces, dairy and bakery.
Used in
- Sauces & soups
- Ice cream
- Bakery water control
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