Bakery-Viennoiserie-Pastry (BVP)

BVP industrialists, we offer you a solution to create products that are ever more respectful of the environment and tasty. Play with cereal, caramelized or roasted notes to create unique and healthy products.

Consumers looking for quality

  • Taste is the number one purchasing criterion for consumers in BVP in France in 2021.
    Source: Federation of Bakery Companies.

  • Tons of bread sold in France in 2019 (+2% between 2008 and 2019).
    Source: Agreste.

  • French people think that bread is an essential food in France in 2021.
    Source: Federation of Bakery Companies.

As with many segments of the food industry, consumers seek quality in the products they purchase. It is then necessary to reinforce the perception of this quality by using ingredients with multiple benefits.

They look for what is good in terms of flavors , naturalness and nutrition . Without forgetting the use of French raw materials and the notion of freshness of the bread which is essential.

So-called premium breads are increasingly in demand, and the BVP sector must innovate to meet these demands. However, it is increasingly important for players in this sector to secure their supplies and prices.

In bread making, Maltivor ingredients have many advantages. Spent grain flour, for example, reduces the cost price by increasing the hydration rate of the bread.

Learn about the breadmaking apps our team has created and how they can benefit your products.

Bakery and pastry applications

Pain au levain

Sourdough bread

Advantages Nutrition : Increases fiber and protein content: “Source of fiber” from 3% incorporation. “Rich in fiber” from 8%. Provides minerals: magnesium, phosphorus, iron and calcium. Organoleptic : Depending on the spent...

Sourdough bread

Advantages Nutrition : Increases fiber and protein content: “Source of fiber” from 3% incorporation. “Rich in fiber” from 8%. Provides minerals: magnesium, phosphorus, iron and calcium. Organoleptic : Depending on the spent...
Gaufres liégeoises

Liège waffles

Advantages Nutrition : Increases fiber content: Allows a “source of fiber” claim. Decrease in carbohydrate and sugar levels: Amber spent grain flour helps reduce added sugar while providing caramelized flavors....

Liège waffles

Advantages Nutrition : Increases fiber content: Allows a “source of fiber” claim. Decrease in carbohydrate and sugar levels: Amber spent grain flour helps reduce added sugar while providing caramelized flavors....
Crêpes

Crepes

Advantages Nutrition : Increased fiber and protein content: Source of protein. Source of fiber > 21% from spent grain flour. Organoleptic : The addition of spent grain flour allows the flavors...

Crepes

Advantages Nutrition : Increased fiber and protein content: Source of protein. Source of fiber > 21% from spent grain flour. Organoleptic : The addition of spent grain flour allows the flavors...
Brioche

Brioche

Advantages Nutrition : Increased fiber and protein content: Protein source > 5% spent grain flour. Source of fiber > 4% from spent grain flour. Rich in fiber > 23% spent...

Brioche

Advantages Nutrition : Increased fiber and protein content: Protein source > 5% spent grain flour. Source of fiber > 4% from spent grain flour. Rich in fiber > 23% spent...
Donuts

Donuts

Advantages Nutrition : Increased fiber and protein content: Protein source > 5% spent grain flour. Source of fiber > 4% from spent grain flour. Rich in fiber > 23% spent...

Donuts

Advantages Nutrition : Increased fiber and protein content: Protein source > 5% spent grain flour. Source of fiber > 4% from spent grain flour. Rich in fiber > 23% spent...
Pain au chocolat

Chocolate bread

Advantages Nutrition : Adding spent grain flour helps reduce the caloric load. From 8% of brewer's spent grain flour, the pastry can have the claim source of fiber. Certain mineral...

Chocolate bread

Advantages Nutrition : Adding spent grain flour helps reduce the caloric load. From 8% of brewer's spent grain flour, the pastry can have the claim source of fiber. Certain mineral...
Pain de mie

Crumb bread

Advantages Nutrition : Improves the Nutri-score → from D to C in our example. Increases fiber & protein levels: Source of fiber ≥ 2% - Rich in fiber ≥ 20%....

Crumb bread

Advantages Nutrition : Improves the Nutri-score → from D to C in our example. Increases fiber & protein levels: Source of fiber ≥ 2% - Rich in fiber ≥ 20%....
Pâte brisée

Shortcrust Pastry

Advantages Nutrition : Improves Nutri-score. Increases fiber and protein levels: Source of fiber > 1% - Rich in fiber > 16%. Protein source > 26%. Contribution of phosphorus , zinc...

Shortcrust Pastry

Advantages Nutrition : Improves Nutri-score. Increases fiber and protein levels: Source of fiber > 1% - Rich in fiber > 16%. Protein source > 26%. Contribution of phosphorus , zinc...

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