Bakery products

Algae by Phycom, better planet, better health

Better bread and other bakery products

Phycom can help you develop bread and other bakery products containing microalgae. Two key trends are important: salt reduction in bread and other bakery products on the one hand, and the desire for artisanal, natural ingredients on the other. Microalgae are not only a natural, sustainable ingredient but are also suitable as a natural flavouring and salt substitute in bakery products. Algae can improve the structure of the bread, support binding and may help replace gluten. Phycom microalgae have consistent quality and superior purity.

Spelt loaf

Benefits of microalgae in bread and other bakery products

  • E number-free: bread and other bakery products are free of E numbers.
  • Essential nutrients: source of protein, fatty acids and antioxidants.
  • Salt reduction: bread and other bakery products can contain up to 30% less salt.

Productforms

Algae flakes

  • Packaging 15 kg in bag-in-box, up to 750 kg per pallet
  • Maximum shelf life 2 years
  • Brittle flakes of different sizes and thicknesses
  • Suitable in dough and as a bread garnish
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Algae powder

  • Packaging 25 kg per bag, up to 1 tonne per pallet
  • Maximum shelf life 2 years
  • Fine powder, easily mixed
  • Suitable for bread and sweet or savoury baked goods
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Algae paste

  • Packaging 1m3 IBC, up to 800 kg per IBC
  • Maximum shelf life 24 hours
  • Easily soluble
  • Suitable for direct use in food or feed

Algae pellets (IQF)

  • Packaging 10 kg in bag-in-box, up to 640 kg per pallet
  • Maximum shelf life 2 years
  • Highly soluble and easily processed once thawed
  • Suitable for food and feed use

Discover the possibilities for your product

Want to know what Phycom can do for your product? Phycom will gladly use its expertise to help you identify innovative product applications involving microalgae.

Contact

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