What are the 8 common ingredients bakers use? – Opply

Welcome to this post designed for F&B Brands in the bakery sector. Today we’re revealing the 8 most common ingredients that bakers simply can’t live without for their products!

These magical elements transform flour and sugar into scrumptious delights, conjuring up warm, heavenly aromas that fill production kitchens around the world. Join us as we explore these essential ingredients, and learn how each one contributes to our favourite treats’ mouthwatering textures and flavours.

So, roll up your sleeves, preheat your ovens, and let’s embark on this delicious journey together – where baking secrets are unveiled, and culinary dreams come true!

What are the key ingredient supplies for a bakery?

  • Flour: Flour, primarily composed of starch and proteins, forms the structural backbone of baked goods. Gluten, a protein complex, creates a strong, elastic network when hydrated, allowing dough to trap gas and rise, resulting in desirable crumb structure and texture.


  • Sugar: Sugar plays a multifaceted role in baking. Besides providing sweetness, it enhances tenderness, moistness, and browning while improving shelf life. Furthermore, sugar aids in creaming fats and contributes to the Maillard reaction, responsible for enticing flavors and aromas.


  • Eggs: Eggs supply structure, moisture, and emulsification. Proteins in eggs coagulate during baking, providing stability, while their lipids contribute to a rich, tender crumb. Additionally, lecithin in egg yolks acts as an emulsifier, harmonizing water and fats for a uniform texture.


  • Butter: Butter imparts rich flavor, moisture, and tenderizing effects. It’s composed of approximately 80% fat, which entraps air during creaming, improving volume and texture. Melting during baking, butter forms pockets of steam, yielding light, flaky layers in pastries.


  • Yeast: Yeast, a single-celled organism, ferments sugars into carbon dioxide and ethanol, causing dough to rise. This fermentation process imparts a unique flavor profile and airy texture to baked goods. Sourdough utilizes wild yeast strains, offering a distinct tanginess.


  • Salt: Salt enhances flavor, strengthens gluten structure, and regulates yeast activity. It also impacts dough hydration, as it binds water, influencing the final product’s texture. Salt plays a crucial role in balancing flavors and improving shelf life by inhibiting microbial growth.


  • Milk: Milk contributes to the flavor, color, and nutritional value of baked goods. Its proteins strengthen gluten structure, while sugars promote browning via the Maillard reaction. Fat content adds tenderness, and milk’s buffering capacity ensures proper pH for optimal yeast activity and gluten development.


  • Baking powder: Baking powder, a chemical leavening agent, contains a base (usually sodium bicarbonate) and an acid. When mixed with liquids and exposed to heat, it releases carbon dioxide, causing dough or batter to rise. This leavening method imparts a delicate, even crumb structure to baked goods.

What is the most important ingredient for bakery brands?

Flour, the indispensable cornerstone of the bakery world, boasts a diverse range of types and applications. Composed mainly of starch and proteins, it serves as the structural foundation for an array of baked goods. The two primary proteins in wheat flour, gliadin and glutenin, combine to form gluten, the elastic network that traps gas and enables dough to rise, achieving a desirable texture and crumb structure.

Produced by milling grains, wheat flour is the most prevalent type in baking. Within the wheat flour family, classifications like all-purpose, bread, cake, and pastry flour are distinguished by varying protein content, which affects dough elasticity and final product texture. Other grain flours, such as rye, barley, and spelt, offer unique flavours and characteristics, while gluten-free alternatives like rice, almond, and coconut flour cater to specific dietary needs.

Flour is grown and processed in numerous regions worldwide, with major producers including China, India, the United States, and Russia. Grains are typically harvested, cleaned, and conditioned before milling, a process that separates the endosperm, bran, and germ. Modern milling techniques yield a fine, consistent product, while traditional stone milling preserves the grains’ nutritional content.

Pricing for flour depends on factors like grain type, production method, and regional availability. Specialty flours, such as ancient grains and gluten-free options, often command higher prices due to lower production volumes and unique properties.

In the bakery sector, flour’s versatility shines through its diverse applications. Bread, cakes, pastries, and cookies all rely on specific flour types for optimal results, while specialty flours like high-gluten or high-fibre varieties cater to unique niche markets. Ultimately, choosing the right flour is essential for achieving the desired characteristics in baked goods, making it a critical component for bakers worldwide.

Where can I find common baking supplies?

  • Supermarkets and physical retail – these stores will have the most expensive prices, and the lowest possible minimum order quantities. We would suggest avoiding ordering supplies from these stores unless absolutely necessary, as doing so is likely to have a negative effect on your bottom line.


  • Online retailers – ordering from online retailers can be more convenient, as the goods are often delivered directly to your manufacturing facility. However, as these outlets are still technically retail, their prices will still struggle to compete with some of the other options that are available.


  • Specialty bakery wholesalers – with flexible and varied minimum order quantities, and the best available pricing, as well as great product knowledge specialist wholesale bakery suppliers can offer the right ingredients at the right price to many bakery brands.


  • Opply! We’ve built the world’s biggest network of specialist suppliers and you can use our intuitive, easy-to-use platform to source, order and finance your bakery ingredient orders.

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