When producing bakery items such as sponge cakes, Swiss rolls, or muffins, they are typically made using either raw ingredients or pre-made bakery mixes. The process must be efficient and straightforward to ensure the final product is spongy, delicious, and has a uniform texture with an appealing appearance.

Increasingly, bread and bakery products are being produced in large, automated factories, where specific process-related requirements must be met:

• The dough must withstand significant stresses from the machinery.
• The dough should be as standardized as possible to enable a continuous    production process.
• The shelf life of the product should be as long as possible.
• The products must have minimal variation in shape, color, and taste.

To achieve these goals, bread improvers and mixes often contain emulsifiers to enhance performance. However, as consumer demand for clearer labeling grows, manufacturers are focusing on friendlier, more transparent ingredient lists.

In bakery production, emulsifiers are often used as hydrates or cake gels. However, these emulsifier systems require hydration or pre-treatment and cannot be directly added as ingredients to powdered bakery mixes used in industrial, artisan, or home baking.
Pastry fillings and glazes are primarily used for decoration or as flavorful fillings that contribute specific textures to pastries. These ingredients enhance both the aesthetic and taste of the finished products.

These emulsifiers function similarly to liquid lecithin, offering benefits such as increased volume, even distribution of gas bubbles and starch granules, improved hydration of proteins, better dough workability, enhanced rheological properties, and overall higher product quality.