Bakery
Potato-based ingredients for better texture, freshness and processing
Bakery manufacturers need ingredients that deliver reliable performance from processing to storage, while supporting demands such as egg replacement, clean labels and production efficiency. Avebe’s potato-based ingredients provide solutions across bakery applications: PerfectaSOL® supports egg replacement in vegan cakes, SOLAN® improves dough performance, softness and freshness in bread, and PASELLI® creates smooth, stable bakery creams with easy cold-process preparation. Our application specialists help you select the right solution for your recipe, process and target texture.
Products
Discover our solutions
PerfectaSOL®
Full texture functionality
PerfectaSOL® is the solution for plant-based product alternatives. These can now also be labeled as allergen-free, GMO-free, kosher, and halal, while retaining the familiar taste and texture of the original product.
SOLAN®
Premium potato flakes and granules with authentic taste and textures tailored to your needs
Solan® is Avebe’s range of premium potato flakes and granules, designed for manufacturers who want to deliver genuine potato character in their products. From smooth and creamy mashed potato to firm, crispy extruded snacks, Solan® provides versatile texture performance without compromising on taste.
Case studies
Solutions in practice
Monday, 15 June 2026
Bake vegan cupcakes and loaf cakes with conventional textures
Foamed liquorice presents one of the most demanding conditions in confectionery processing. Liquorice is inherently high in salt, which actively disrupts the foaming and gelling behaviour of gelatin, causing instability in the final product and limiting shelf life.
PerfectaSOL® for vegan and egg-free cakes
Egg provides foaming, gelling, binding and emulsification in cakes. PerfectaSOL® our proven perfect texturizing for plant-based food products, combines key foaming and gelling functionality in one potato-based ingredient, helping manufacturers create vegan and egg-free cakes with a soft, airy and cohesive crumb. PerfectaSOL® can be used in applications such as: cupcakes, muffins, loaf cakes, pound cakes and other vegan cake concepts. It can support reformulation on existing bakery lines, although the recipe and process should be validated for the required volume, moisture and texture.
SOLAN® for bread, dough and formed products
SOLAN® offers a flexible range of high-quality potato granules designed to provide the texture, taste and performance required by different bakery recipes. In bread applications, SOLAN® helps keep the crumb soft and moist, supports an even crumb structure and makes bread easier to slice. It can also help maintain freshness and reduce reliance on selected additives. SOLAN® supports: softer and moister bread, improved crumb structure, better sliceability, freshness throughout shelf life and reliable dough handling and forming. Selected SOLAN® granules also provide a dense, uniform structure for clean forming and perform well in extrusion, shaping and dough-based processes where reliable expansion is important.
PASELLI® for instant bakery creams and fillings
PASELLI® is a functional instant potato starch and the golden standard since 1968 for smooth, pipeable bakery creams, pastry fillings and toppings. It hydrates in cold water, eliminating the need for a separate cook-up and cooling stage. A dry blend containing PASELLI® can be mixed with cold water and prepared with approximately three minutes of high-shear whisking. The resulting cream is ready for piping or filling and maintains a consistent body through chilling, filling and display. PASELLI® supports: instant bakery creams, pastry and bun fillings, tart and pie finishes, bakery toppings, ready-to-use dry cream mixes and chilled and frozen applications. Its high water-binding capacity helps prevent weeping and syneresis, while its neutral flavour allows vanilla, chocolate, fruit and other flavours to remain clear. It also provides freeze-thaw and baking stability, depending on the selected formulation.
More information
Frequenlty asked questions
Bake vegan cakes you can be proud of, and that consumers love
The demand for high-quality vegan and egg-free baked goods is growing fast. PerfectaSOL® gives bakery manufacturers and ingredient suppliers a practical, proven route to vegan cake formulations that deliver on texture, label and process without compromising on quality. Are you looking for plant-based alternatives? Our application experts are ready to work with you from first trial to commercial launch.
