Balchem® Bakery Solutions

The crisp crust-crack of fresh artisan bread. The buttery, yet tart taste of an oven-baked blueberry muffin. The deep aroma of a warm cinnamon roll. Our senses go wild for bakery products. 

Balchem® Ingredient Solutions aims to enhance these sensory experiences by improving the ingredients found within these tasty treats. We want to make sure that when your customers purchase goods from your bakery department, they’re getting a product that is equal parts fresh and delicious.

We collaborate with our partners to solve the most common challenges faced in the industry including shelf life, flavor delivery, and cost reduction. We also dedicate countless hours to innovating new solutions to engineer a product that goes above and beyond basic requirements.

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Our Bakery Segments

Balchem Ingredient Solutions develops and manufactures specialty performance ingredients for the bakery market including micro-encapsulated products, inclusions, powders and bake-stable bakery fillings.

Our bakery segments include:

  • Breads: Breadsticks, breakfast bread, focaccia bread, pan bread, artisan-style loaves, dinner rolls, English muffins, bagels, pretzels, pizza crust.
  • Sweet Goods: Cakes, muffins, scones, brownies, sweet rolls, cookies, waffles, pancakes.
  • Refrigerator To Oven and Freezer To Oven Dough: Pizza, biscuits, bread, cookies, muffins, preformed dough.
  • Bakery Mixes: Hot Cereal, biscuit, cake, muffin, pancake, waffle, cookie mixes.
  • Powdered Whip Toppings: Baking mixes, muffins, cookies, bars, icings, nougats 
  • Tortillas & Flatbreads.

We also offer a wide variety of bakery solutions including:

  • Preservation
  • pH control
  • Sourdough Flavor Enhancement: eliminates negative effects of raw acid, no need to maintain a starter culture, flavor profiles can be modified and customized easily, eliminates the need for bulking agents, and eliminates time in process.
  • Sodium Reduction
  • Improved Leavening
  • Product Customization
  • Flavor and Color Addition Benefits: broad spectrum preservation, easy implementation with single drop-in ingredient to flour, no tanks/sprayers needed and improved product economics.

Need custom solutions for more than just bakery?

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The Bakery Solution You’ve Been Searching For

Baked goods can be a tricky product to get right. You’re faced with the difficult challenge of extending the shelf life of highly perishable goods without sacrificing the flavor. The pastries must stay crispy, the chocolate must stay rich, the icing must stay soft and don’t even get us started on the fruit filling.

There are many companies out there who claim to have a solution. It’s your job to sift through them all and figure out which one to believe. While you spend valuable time searching, your customers’ demands and expectations continue to get higher and higher. That’s where we come in.

Our Process

We partner with our customers from ideation through commercialization, to bring on-trend bakery items to the market. Our expertise in product development and trend analysis, combined with our manufacturing capabilities makes us the go-to solutions provider for your company’s bakery needs.

We strive to provide an optimal partnership by:

  1. Understanding your company’s goals.
  2. Addressing your market needs.
  3. Innovating and optimizing your product offerings.
  4. Taking advantage of the trends that are shaping and driving the Industry.
  5. Offering advanced manufacturing capabilities.

Why Balchem Bakery Solutions?

We’re the type of partner that you can count on. Your goals become our goals, therefore we will do everything in our power to make sure that they’ve met. Our clients are the reason why we’ve been able to make such large strides in the foodservice industry.

They communicate their demands and we answer them by engineering solutions that:

  • Improve shelf life.
  • Optimize formulations.
  • Increase product yield. 
  • Improve processing.
  • Increase speed to market.

We know how important it is to provide your customers with a product that doesn’t just meet expectations but exceeds them. That’s why we’ve gone beyond just solving common problems.

We provide unique innovations such as:

  • Clean label systems.
  • Nut allergen-free.
  • Natural flavors and colors.
  • No sugar added.
  • Non-scorch/ Non-stick.
  • Non-dairy cheese inclusions.
  • No soy lecithin.
  • Trans fat-free.
  • Water-soluble coatings.
  • Lipid coatings.

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Bakery Technologies

Our Research and Development expertise in product creation, formulation, and market applications brings some of the most innovative encapsulates and inclusions to the bakery market. In fact, you will find our technology behind some of the most popular baked goods on the market today, ranging from toasty muffins to fluffy tortillas. 

Encapsulation Technology

Microencapsulation is an effective way to maximize the mold-free shelf life and quality of baked goods. Our proprietary controlled release technology minimizes the unwanted side effects of highly reactive food acids and preservatives during the baking process. With BakeShure® preservation technology you can prevent the degradation of protein, improve yeast activity, boost product consistency, optimize production and launch new products you previously thought impossible.

Control. Protect. Deliver.

Encapsulation helps control the release and maintain ingredient functionality to improve stability and handling characteristics. 

The release of a lipid-coated encapsulate is affected by application factors:

  • Temperature (lipid melts and disperses).
  • Moisture (water migrates inside, substrate leaches out).
  • Force (shear from processing, mastication, etc).

In other words, not all encapsulates are created equal. We recognize this and act accordingly which is why we’re considered a leader in the industry. Encapsulation is a mature and proprietary process with better protection and improved stability for dry granular actives, as well as plated liquid actives.


BakeShure® provides superior protection which results in optimized yeast performance. Where fermentation can be depressed by raw preservatives, it is unaffected in the presence of BakeShure® preservatives, which means finished loaf volume is maintained.

This includes:

  • Mold Inhibitors
    • Encapsulated sorbic acid 
    • Encapsulated calcium propionate
  • Acids/pH reducers
    • Fumaric
    • Citric
    • Malic
    • Encapsulated sourdough blend
  • Chemical Leavening
    • Encapsulated
    • Sodium bicarbonates
    • Leavening acids
    • Baking powders

BakeShure® FT helps produce larger tortillas while protecting leavening performance increasing opacity. 

With BakeShure® our partners develop tortillas and other flat breads that are fresher and fluffier, sourdough breads with more authentic flavor, and self-rising dough of the highest quality. Whatever you bake, we can help you bake it better. 

RTO And FTO Dough Applications

Improve stability and leavening during refrigerated storage, so full leavening can occur in the oven in Refrigerator to Oven dough.

Provide a stable leavening system and extend shelf life in Freezer to Oven applications. Bake straight from frozen while supplementing the yeast leavening and protecting yeast from inhibition caused by pH increase over frozen storage to provide reliable and consistent quality. Release rates are engineered to provide full leavening in the oven for a targeted product shelf life. This technology allows you to increase holding times for doughs and batters as it prevents loss of leavening power of time. Get better leavening performance after repeated freeze-thaw abuse.

Lipid Technology

Balchem Ingredient Solutions lipid based powder systems offer a convenient, cost-effective way to enhance existing products, or to help you create new ones. Our QuIC Whip™ line of powders helps provide aeration, volume, and structure to your bakery application to help improve texture and mouthfeel. 

Inclusion Technology

Balchem Ingredient Solutions’ lipid-based inclusions are designed to impart an enhanced sensory experience in your food products. These multi-component, custom-designed “delivery systems” protect and deliver flavor, aroma, and color to food systems. Our fat-based inclusions were designed to be easily incorporated into food products and only release their functional components once the melting point of the fat is obtained in the process.

Protect and deliver sensitive ingredients to a food system with our inclusions technology that target flavor, aroma, and color. Easy handling and storage with even blending and no dough tearing or punctures. Balchem has a range of available sizes and shapes that provide a fast way to create new flavors and varieties.

Have You Heard About Our Feature Flavor Program?

Our bi-annual Feature Flavor Program allows you to try our most recent on-trend product offerings specifically developed to bring the latest flavor trends to life in your bakery products. 

Let’s Work Together!

Learn more about our services and innovation, and then explore the other food markets we serve:

Let us know how we can help you. Contact