In bakery applications, performance shows up in structure, volume, texture, and shelf life. Small formulation shifts or process variability can quickly impact finished product quality.

PATCO’s emulsifier solutions are engineered to strengthen dough systems, improve gas retention, and enhance crumb structure across a wide range of bakery applications. Built on mono- and diglycerides, lactylates, and specialty emulsifier systems, our technologies support consistent machinability, optimized volume, improved texture, and extended freshness.

From breads and buns to cakes, tortillas, icings, and dry mixes, PATCO helps bakers manage ingredient variability and maintain reliable production performance. The result is uniform quality, scalable consistency, and bakery products that perform as expected—batch after batch.

Key Technologies:

• Distilled Monoglycerides

• Mono- & diglycerides

• Lactylates

• Emulsifier Blends

• Hydrates

• Hydrated Emulsifier Blends

• Esters