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key ingredient lines

Bakery Ingredients Supplier

At The Ettlinger Corporation, we are a bakery ingredients supplier, specializing in distributing ingredients for the bakery industry. With 100 years of experience, we understand the importance of high-quality ingredients and “just-in-time” flexibility. That is one reason that The Ettlinger Corporation is used and recommended by some of the largest bakery manufacturers in the United States.

We have partnered with top ingredient manufacturers to ensure our customers can formulate the baked goods creations they desire. Our ingredients are formulated for a wide range of expert bakery processes from whole grain, high fiber, and reduced sugar to some of the most indulgent desserts. We supply formulated ingredients to be shelf-stable. They can also be refrigerated or frozen in grocery and convenience stores, vending machines, or restaurants.

We carry a complete line of flours, fibers hydrocolloids, Gums and Stabilizers, Pulses, Lecithin, modified starches, and native starches, gluten-free, and clean-label ingredients for Bakery markets. Contact us as your bakery industry ingredients supplier for more information.

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Bakery Industry

Bakery Ingredient Applications

Here at The Ettlinger Corporation, our team is experienced in many different applications when it comes to providing ingredients for the Bakery Industry. Some of these applications include:

  • Cakes
  • Donuts
  • Mixes
  • Brownies
  • Muffins
  • Bagels
  • Croissants
  • Pretzels
  • Cookies & Biscuits
  • Fillings
  • Icings, Glazes & Frostings
  • Gluten-Free Baked Goods
  • Reduced & Egg-Free Baked Goods
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Types of Bakery Ingredients

Flour is a key ingredient in baking and provides structure and texture to a variety of baked goods. These are some commonly used flours in baking:

  • All-Purpose Flour: Versatile flour suitable for various baked goods, including cookies, cakes, and bread.
  • Bread Flour: High-protein flour that provides more gluten strength, ideal for yeast-raised bread.
  • Cake Flour: Low-protein flour that yields tender and delicate cakes.
  • Whole Wheat Flour: Flour made from whole wheat grains, providing a nuttier flavor and higher fiber content.
  • Gluten-Free Flour: Blends of alternative grains like rice, corn, or almond flour are used in gluten-free baking.

Fiber is essential for adding texture, improving shelf life, and enhancing the nutritional profile of baked goods. Common fiber ingredients include:

  • Wheat Bran: The outer layer of the wheat grain, rich in dietary fiber.
  • Oat Fiber: Fiber derived from oats, is used to increase fiber content in baked goods.
  • Psyllium Husk: A natural fiber source that adds moisture and structure to gluten-free baked goods.

Substances that can bind to water and improve texture and stability in bakery products. They include:

  • Xanthan Gum: A natural thickening and stabilizing agent commonly used in gluten-free baking.
  • Guar Gum: A thickener and binder often used in gluten-free baking and ice creams.
  • Agar Agar: A plant-based gelatin alternative derived from seaweed, used for setting custards and fruit fillings.
  • Carrageenan: Extracted from red seaweed, it enhances texture and stability in baked goods, ice creams, and fillings.

Gums and stabilizers provide texture, improve shelf life, and prevent staling in baked goods. Examples include:

  • Guar Gum: A natural thickener, stabilizer, and binder.
  • Locust Bean Gum: Enhances texture and acts as a stabilizer in various baked goods.
  • Cellulose Gum: Improves texture, moisture retention, and shelf life in gluten-free baked goods.
  • Pectin: A plant-based ingredient that acts as a gelling agent in jams, jellies, and fruit fillings.

Modified starches that have been treated to enhance their functional properties. They are used to improve texture, moisture retention, and stability. Common types include:

  • Modified Corn Starch: Enhances thickening and stability in pie fillings, puddings, and sauces.
  • Tapioca Starch: Derived from the cassava root, it improves texture and tenderness in gluten-free baking.
  • Potato Starch: Provides moisture retention and a soft texture to gluten-free baked goods.

Why Choose Ettlinger

serving you since the beginning of the 20th century

As a bakery food ingredients distributor, we pride ourselves on our qualified sales staff that will do all they can in meeting all our customers’ Bakery needs. We provide exceptional support, dependability, quality service, and flexibility. Contact us today to learn more!

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Food Additive Markets

Ettlinger Corporation supplies a wide range of food additive ingredients for a variety of markets. We supply food additive ingredients with many unique features that can help improve the quality of the product.

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