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Steam can be utilized alone, or as a hybrid in conjunction with frying or baking.

We offer three solutions of applying steam in bakery products:

Our steaming solutions

Steam
The process where steam is the only source of heat applied on a bakery product. Not fried, not baked. This is often used for cake (batter) based products. This results in a more light & fluffy texture, fantastic natural flavors & colors.

“creating responsible
indulgence”

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SteamFRY

A hybrid process where we steam before frying. Highly beneficial for fried yeast and batter products to reduce fat absorption while obtaining a lighter & fluffier texture. Bakeries obtain gigantic financial savings while reducing the amount of oil in their products.

“Creating an even better product, with a higher profit margin”

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SteamBake

This hybrid process involves a steaming step prior baking. This is used for reduction of bake time and texture improvement in bread and cake products. It is additionally used in cake products to reduce sugar level.

"Two age-old technologie combined, a revolution in the baking industry”

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