Crema de Lille is GIIAVA's range of functional ingredients for chefs, bakers, sweet-makers and cloud kitchens. Each one solves a job you already know — a softer crumb, a dough that handles, a coating that fries up crisp, a dosa that lifts clean off the tawa, more paneer from the same milk. Consistent results, batch after batch, without the price swings of the inputs you're replacing.
Five functional tools for the kitchen and bakery line. Pick the result you need — we'll send the right product and a usage note for your recipe.
For cakes, muffins & sponges that need a tender, even crumb. Builds structure and moisture retention in your batter so the finished bake rises evenly, stays soft for longer, and holds its shape — the binding and aeration you'd expect from a whole-egg recipe, while the product stays 100% vegetarian and Green Dot–eligible under FSSAI. Steadier cost and supply, too.
How bakers use it ↓
For pliable doughs and crisp fried coatings. Adds richness and workability — doughs roll and shape without tearing, and batters fry up to a crisp, golden coat that holds. You get the texture of a yolk-rich recipe, delivered through a fully vegetarian, Green Dot–eligible formulation for consistent handling and a better bite.
How chefs use it ↓
Dosa, chilla, crêpe and uttapam that lift clean off the tawa. A light, food-grade sunflower-lecithin spray laid on the hot griddle so the batter releases in one piece — no sticking, no torn edges, less scraping and re-seasoning between orders.
More on the spray ↓
More paneer from every litre of milk. A yield improver for paneer makers that lifts recovery and gives a softer, more uniform set. Because it adds functional ingredients, the finished product is labelled as cottage cheese — the trade-off for noticeably better yield economics.
More on Paneer+ ↓The emulsifier for your dry premixes. Free-flowing de-oiled lecithin powder for cake mixes, dough conditioners and instant blends — clean fat distribution, softer crumb and longer shelf life, dosed by weight with no oil leaching.
See GIIOFINE-P →Crema de Lille WER and EYR give cakes, doughs and batters the crumb, pliability and crispness you'd expect from egg-containing recipes, while keeping the finished product 100% vegetarian — eligible for the green-dot mark under FSSAI labelling. The functionality of egg, on the right side of the veg label.
In cakes, muffins, sponges and batters, the binder you choose decides the crumb. WER builds that structure for you — aeration, moisture-hold and even rise — so the bake comes out soft, holds its shape, and stays fresh on the shelf longer, all while keeping the line fully vegetarian.
Even crumb and reliable rise across every batch, so your output looks the same on a busy Saturday as on a quiet Tuesday.
Better moisture retention means cakes and muffins stay tender further into shelf life — fewer returns, less waste.
Sidesteps the price swings and storage hassle of fresh inputs, and keeps the line fully vegetarian-friendly for the markets that need it.
Usage rate and method are recipe-specific and ship on a short usage note with your sample — tell us what you bake and we'll dial it in.
Where a recipe leans on richness, emulsification and bite — laminated and enriched doughs, fried batters, savoury coatings — EYR carries the egg-yolk role into your formulation. The result is dough that handles cleanly and a fry that comes out crisp and holds it, in a fully vegetarian, Green Dot–eligible formulation.
Improved pliability and extensibility — roll, sheet and shape without tearing, with a smoother, richer finished texture.
Builds a coating that fries golden and stays crisp on the pass, instead of going soft and oily as it sits.
Stable fat-and-water binding for uniform batters and fillings, so every portion eats the same.
Dosage and incorporation method are application-specific and ship on the usage note with your trial sample.
Built on GIIAVA's GIIOINSTA-LV food-grade sunflower lecithin, the pan-release spray is laid lightly on the hot griddle before the batter goes down. The dosa, chilla, crêpe or uttapam cooks evenly and lifts off in one piece — so the line keeps moving and the tawa needs far less scraping and re-seasoning between orders.
For paneer makers and sweet shops, yield is the margin. Paneer+ improves recovery from each litre of milk and gives a softer, more uniform set — turning the same input into more saleable product.
Higher recovery per litre of milk means more finished product from the same raw-material spend — the number that moves the P&L for a paneer line.
A consistent, tender texture across the batch, ready for cubing, frying or sweets.
Labelling note: because Paneer+ introduces functional additives, the finished product is correctly labelled as cottage cheese rather than paneer. We'll walk you through the labelling and a trial on your own milk.
Tell us the result you're after and the recipe you run, and we send a sample with a short usage note tuned to your application — plus the relevant Technical Data Sheet and certification pack for the documented grades. Where it helps, our application team in Pune runs a trial alongside you.
Sample requests are turned around quickly from a confirmed brief. Specs and inclusion rates ship on the TDS with the sample.
One line on the dish or bake and the problem you're solving — texture, release or yield — and we'll send a sample and a usage note for your kitchen.
Request a Crema de Lille sample → WhatsApp