Pastry Mixes and Improvers That Deliver Consistency at Scale

The fine pastry industry is evolving faster than ever, with consumers demanding cleaner labels, volatile raw material costs - particularly eggs and cocoa - and the rapid rise of plant-based alternatives.

Today's pastry manufacturers need ingredients that deliver unwavering performance across complex applications, from long-fermentation specialties like panettone to baked cakes and American-style muffins.

CSM Ingredients' range of pastry mixes and improvers ensures predictable aeration, viscosity, and consistency thanks to modern, modular toolkits.

Specialized Mixes for Every Application and Market Trends

For decades, CSM Ingredients has empowered pastry chefs and bakers to master both timeless classics and breakthrough innovations with solutions that deliver consistent results and exceptional workability.

And because market trends never stand still, we continuously develop new solutions aligned with emerging consumer preferences - from high-protein and reduced-sugar to ancient grains and beyond - so you're always ready for what's next.

Traditional Pastry mixes

BENEFITS: Vast range of mixes and concentrates to produce several pastry and sweet bakery applications with consistent quality and ease-of-use. Reduced sugar options also available.

IDEAL FOR: Sponge cakes, pound cakes, croissants, brioches, Berliners, scones, cookies, German yeast style cakes ...

American Style mixes

BENEFITS: Complete range of mixes based on original American recipes with RSPO-certified palm oil, delivering a distinctive soft and moist texture.

IDEAL FOR: Cakes, muffin.

Panettone mixes

BENEFITS: Balanced ingredients for long fermentations; easier preperation and good workability; consistent volume, airy crumb, aroma and freshness; reliable quality batch after batch.

IDEAL FOR: Traditional and premium panettone (single-serve and family formats); long-fermentation sweet breads.

Egg ’n Easy (egg-reduction system)

BENEFITS: Plant-based solution to reduce eggs in a vast range of applications while maintaining batter viscosity, emulsion, aeration and soft mouthfeel; powder format for precise dosing and process control.

IDEAL FOR: American-style cakes and muffins, sponge cakes, cookies, brioches, pancakes, waffles, crust tarts.

Vegan Pastry Solutions

BENEFITS: Plant-based mixes and creams that deliver indulgent results; reliable rise/crumb and whipping/setting; supports vegan, vegetarian and flexitarian demand.

IDEAL FOR: Vegan cakes and muffins, patisserie with vegan custard, plant-based dessert.

Nuaré (cocoa alternative)

BENEFITS: Cake and muffin mixes under the carob-based Nuaré range. Good for the Planet and process friendly.

IDEAL FOR: Cakes and muffins

Pastry Improvers to Elevate Structure, Texture, and Shelf Life

Our pastry improvers are designed to address the critical performance needs of modern pastry production. These specialized solutions enhance volume and create uniform, fine crumb structure in leavened products, while enzymatic technologies extend softness and freshness without compromising clean-label goals.

From egg white stabilizers to complete enzymatic systems, each improver is formulated to solve specific production challenges while maintaining the artisanal quality your customers expect.

CAKE

SPONGE CAKE

BERLINER

CROISSANT

BRIOCHE

SCONE

COOKIE

MUFFIN

PANETTONE

GERMAN YEAST STYLE CAKE