News
Custom Blending for Food Manufacturers in Uncertain Economic Times
The food manufacturing world is a rollercoaster. One minute, we're riding high on a new trend; the next, we're navigating a storm [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
News
BEMA Member Company Spotlight- Thymly Products
Thymly Products has been a member of BEMA for the past 22 years. Bakery Equipment Manufacturers and Allied (BEMA) has been serving the baking manufacturing industry for over 100 years. BEMA is an international, not-for-profit trade association representing leading bakery and food suppliers. Recently, BEMA sat down and talked with Trey Muller- Thym [...]
National Croissant Day
National Croissant Day is tomorrow the 30th of January! This light, flaky, and buttery pastry is a staple in bakeries and cafes around the world. Origin The exact origins of the croissant are somewhat disputed, but it's widely believed that it was created in Vienna, Austria in the 17th century. [...]
Steve Heaps
Thymly Products is excited to announce the promotion of Steve Heaps to Vice President of Sales. Steve joined Thymly's sales team back in 2012 soon after completing his bachelor’s degree at Cabrini University where he also played lacrosse. He quickly made an impact by bringing on new customers, building his Mid-South territory, and creating [...]
Sweet Goods Ingredients
Here at TPI take great pride in our products and the way we do business. Our sweet goods ingredients include a wide range of baking powders, dough conditioners, and flavors that can manipulate the functionality of the sweet goods and cakes to improve quality and make the product run better. [...]
The Essence of the Tortilla!
In the world of food ingredient manufacturing, there is a fascinating niche that caters to one of the most beloved and versatile staples of cuisine: tortilla. They are not only a traditional Mexican food item but have also become a global sensation, transcending cultural boundaries and evolving into various forms. [...]
SOURDOUGH SEPTEMBER
Sourdough September celebrates the world’s oldest leavened bread, giving everyone a chance to enjoy this delicious delight the entire month. The entire month of September provides an opportunity for breadbakers across the world to share their talent for making sourdough bread. Initially starting as a campaign, this month-long bread holiday [...]
Wholesale Bakery Differentiators
Differentiators in custom blending for a wholesale bakery set their products apart from competitors and provide a competitive edge. Here are some potential differentiators in custom blending for a wholesale bakery. We work with many companies on custom blending solutions: Unique Flavor Profiles: Developing distinctive flavor profiles by blending various [...]
Susquehanna Workforce Network
Thymly Products works closely with the Susquehanna Workforce Network for staffing and training for our company and our employees. This organization offers amazing services for businesses and job seekers in both Harford and Cecil Counties. Here is a brief recap of what SWN does. The Susquehanna Workforce Network (SWN) is [...]
How are Baking Powders Different?
Baking powders can differ in several ways, including their composition, leavening power, and activation process. Here are a few factors that can make baking powders different from one another: Composition: Baking powders are typically a combination of a base (usually baking soda or sodium bicarbonate), an acid (such as cream [...]
Not All Baking Powder is Created Equal!
Not all baking powder is created equal! Thymly Products helps different bakeries with their baking powder recipes to alter or improve their end product. In this content series about baking powder, we will dig deep into everything about it and why it is so important in the baking process, and [...]