News
A Healthier Future: Thymly’s Natural Approach to Dough Conditioners
The Growing Concern Over Food Additives Consumer and regulatory scrutiny on food additives is at an all-time high. From industry experts to health advocates, there’s growing concern about unreviewed ingredients flooding our food supply. The 'generally recognized as safe' (GRAS) loophole has allowed thousands of unreviewed ingredients to become commonplace [...]
Tariff Turmoil: How Thymly Products’ Custom Blending Can Stabilize Your Bakery Amidst Uncertain Times
Baking Through Uncertainty: How Thymly Products' Custom Blending Can Help The global trade landscape is shifting rapidly, with recent tariff actions creating uncertainty for businesses relying on international supply chains. For bakeries, this means potential disruptions in sourcing key ingredients, leading to increased costs and potential shortages. As the saying [...]
Egg Replacement: Custom Blending is a Solution
Meeting the Demand for Egg Replacement with Custom Blending Solutions As egg prices continue to increase and supply decreases, businesses are looking for alternative ways to handle this crisis. At Thymly Products, we recognize the evolving needs of the baking industry and are at the forefront of providing co-manufacturing or [...]
Egg Replacement: Benefits of Custom Blends
Why Work with Custom Blends for Egg Replacement in Commercial Baking? The demand for egg replacements in commercial baking continues to grow due to the egg crisis, fluctuating egg prices, supply chain challenges, and to a smaller extent consumer preferences for plant-based and allergen-free alternatives. For bakeries looking to maintain [...]
Baking Precision in Custom Blends
In the world of commercial baking, precision is everything. From carefully formulated ingredients in custom blends to controlled mixing times, every step in the process influences precision custom blends product quality. But one critical factor is often overlooked—in-process temperature measurement. For bakeries using custom functional blends to optimize dough performance, [...]
Cracking the Code on Egg Replacement: A Smarter Solution for Bakers
The baking industry is no stranger to supply chain disruptions, fluctuating costs, and consumer demand for better ingredient transparency. One of the most significant challenges in recent years has been the volatility of egg prices and availability. At Thymly Products, we understand the need for reliable, high-performance alternatives such as [...]
Navigating the Red Dye #3 Ban: Thymly Products’ Solutions for Clean Label Coloring
The recent Red Dye #3 ban has sent ripples through the food and baking industry, requiring manufacturers to find safe, effective alternatives without compromising on the vibrant red hues consumers expect. At Thymly Products, we’re turning this challenge into an opportunity—offering innovative ingredient solutions tailored for the modern baking industry." Why is [...]
Thymly Products’ Swift Response to the Red Dye 3 Ban
The recent ban on Red Dye 3 is reshaping the food and baking industries, pushing manufacturers to prioritize safer, cleaner ingredients. At Thymly Products, we see this as more than a regulatory shift—it's a chance to lead with innovation and strengthen our promise of quality, safety, and forward-thinking solutions. Ahead [...]
Artisan Bread: Elevating Tradition with Innovation
At Thymly Products, we understand that artisan bread is more than just food—it celebrates tradition, craftsmanship, and quality. Handcrafted using time-honored methods, artisan loaves stand apart with their rich flavors, distinctive textures, and rustic charm. These breads embody the skill and creativity of passionate bakers dedicated to delivering an authentic [...]
Baking Smarter with Pulses: Unlocking Innovation with Thymly Products
Baking Smarter with Pulses At Thymly Products, we’re all about helping bakers stay ahead of the curve with innovative solutions. As consumer demand for health-focused products grows, pulses are emerging as one of the most exciting ingredients in the baking world. Derived from chickpeas, lentils, peas, and beans, pulse flours [...]