Savoury bakery uses onion, garlic and seeds both inside the dough and on top of it. Dehydrated ingredients suit bakery production because they are dry, dose accurately and keep for months, unlike fresh onion and garlic, which add moisture and vary with the season.
Typical uses
- Onion bread, rolls and bagels: minced or chopped onion in the dough or as a topping.
- Garlic bread and garlic butter: garlic granules or minced garlic.
- Crackers, breadsticks and savoury biscuits: onion and garlic powder in the dough or seasoning.
- Toppings: sesame seeds, fried onion and onion flakes.
- Pizza bases and seasoning: garlic, onion and chilli flakes.
Recommended products
- White Onion Minced and Chopped
- Garlic Granules and Garlic Minced
- Hulled Sesame Seeds and Chilli Flakes
- Psyllium husk for fibre-enriched and specialty breads
What to specify
Tell us the cut size, whether the ingredient goes in the dough or on top, and the bake conditions. Toppings that are not baked through may need tighter microbiological limits.