Pandan in Professional Bakeries

In professional baking, pandan naturally colors and flavors brioche, Viennese pastries and sandwich loaves, for a signature green range. It goes into the dough like a dry flavoring.

Why pandan in a bakery?

It sets your sweet range apart with a natural color and a vanilla-like note, without synthetic additives. A selling point for both product and image.

Which pandan products should you offer?

Brioche, Viennese pastries, sandwich loaves and travel cakes. Get inspired by our pandan brioche.

How do you dose pandan in the mixer?

Add the powder to the dry ingredients or whisk it into the liquid. See our professional dosage guide for large quantities.

Which powder for baking?

A consistent, richly colored powder. Maison Pandan pandan powder is well suited to the bakehouse.

For your signature range, discover Maison Pandan pandan powder; contact us for volume orders.

Frequently asked questions

How do you add pandan to dough?

With the dry ingredients, or whisked into the liquid.

Which pandan products?

Brioche, Viennese pastries and sandwich loaves.

Does baking affect the color?

The crumb keeps a soft green; the crust darkens naturally.

Is the pandan aroma strong?

It's a soft, vanilla-like note; adjust the dosage to the effect you want.

Is it suitable for large batches?

Yes, with a steady supply.