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Why steam...

"Creating a better product"

whysteam doughnnut_edited.png

Reduce cost on

Reduce cost on

Reduce bake time

Improved texture

Less fat & sugar 

Better for

people & planet


The science explained
in 30 seconds...

Studies confirm that steaming causes starch granules to swell and burst, leading to a more tender texture. Steaming also improves gluten proteins' solubility, resulting in softer dough.


Additionally, gluten structure weakens with steaming, resulting in a more tender crumb. Steaming is a technique that can be applied in many traditional cakes and breads.

Scanning electron micrographs (SEM) of gelatinized wheat starch

*source : Qingjie Sun - Qingdao Agricultural University

Cakes and other batter products

Steaming can improve the texture and moisture of cakes, extending their shelf life.


It can be used alone or combined with baking or frying, resulting in a more evenly cooked and soft cake.


Pre-steaming before frying can also reduce oil absorption. Research supports steaming's effectiveness in creating a uniformly cooked, tender cake. Improve your cake's texture and preserve moisture with the simple addition of steaming.


Bread and other dough products

Steaming bread dough before baking can result in a softer crumb, uniform crust color, and longer shelf life. Improve your bread's texture, flavor, and shelf life with the simple addition of steaming.

The high humidity and temperature provided by the steam can help to prevent the dough from drying out or losing its shape, which can result in a more consistent final product.


This can also reduce the need for additional baking time to achieve the desired level of doneness.

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