Bakery

The baking industry has undergone a revolution in recent years.

Our baking flavors have been a big part of it.

We’ve risen to the challenges that gluten-free, organic and all-natural baked goods have brought to our industry. And we’ll continue to help our customers meet the demand for these products with baking flavors that taste indulgent without sacrificing flavor or mouthfeel.

Our baking flavors are used in grain-based products that are found almost everywhere – regional grocery stores, warehouse clubs, restaurants, schools and hospitals, and convenience stores.

Our vanilla flavoring and the other baking flavors we create are used in categories such as:

• Cookie and cracker. Our chemists are skilled in working within nutritional and allergy restrictions to develop flavors that withstand high-temperature baking without losing their intensity.
• Dry mix. We develop baking flavors for dry mixes for our customers, whose products are sold at grocery stores or used by institutions such as schools and hospitals.
• Bread. Murphy’s chemists have successfully answered the challenges of creating flavors for gluten-free, low carb and all-natural breads.
• Bars. Our baking flavors, including our vanilla flavoring, have helped drive the explosive growth of the snack bar industry.
• Cakes. You could say that for high-ratio baked goods, our flavoring takes the cake. That’s why it’s used by high-volume in-store bakeries as well as boutique cakeries.
• Cereal. Our vanilla flavoring and other baking flavors are key ingredients in some of our country’s most popular hot and cold cereals.

To ensure the quality of our baking flavors, we put them through pilot testing at our baking plant in Dallas, Texas. This extra step helps us fine-tune the formulas and consistency of our flavors to ensure they will perform as expected in finished bakery products.

Contact us to learn more about our experience in developing flavors for grain-based products.