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  • Minerals for the Fortification of Baked Goods and Cereals

    Cereal products have been a classic staple food of humankind for centuries. All over the world, bread, baked goods, pasta and cereals are a vital source of carbohydrates, protein and dietary fiber. The fortification of cereal products with Minerals is therefore an effective source to offer health-aware consumers an everyday source of Minerals.

    Within fortification of baked goods, flour and cereals, the principal challenge facing the development of marketable concepts is based in producing a final product with the accustomed quality and characteristics. For baked goods, color stability, an unchanging, pleasant consistency and baking stability are primary considerations. For loose products such as flour or muesli, the vital factor is the homogeneous distribution of all constituents without a tendency to separate.

    In the field of baked goods, Mineral Salts are used not just for fortification, but also as technical additives. In addition to acidity regulators such as Calcium Acetate and Sodium Diacetate, and preservatives such as Calcium Propionate also raising agents like classic baking powder play an important role. Here, we offer an array of products that are suitable for this purpose, e.g.:

    Our Tartrates are suitable for use in organic baked goods. Monosodium and Disodium Citrate can be used in conventional phosphate-free baking powders.

    Reduced-Sodium concepts in baked goods are yet another application area of our Mineral Salts. Our salt substitute product range LomaSalt® offers diverse opportunities for considerable reduction of salt content in baked goods.

    For the fortification of baked goods with Minerals, we offer both a large selection of suitable products and many years of expertise in individual product development

    Based on the Health Claims Regulation, we have developed approved premixes for various concepts, which are also suitable for cereals:

    Moreover, we develop customized mineral compounds on request.

    In addition to various premix concepts, we have developed Iron fortification concepts for flour. In developing nations, in particular, this is an effective means of remedying iron deficiency.

    Your contact for food & nutritional supplements

    Sonia Fernandez Blanco


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