A granule comprises a hydrophilic core (a1) and a lipophilic continuous layer (a2) encapsulating (a1). The core contains at least one functional bakery ingredients selected from enzyme, oxidoreductant, acidulant, hydrocolloid, starch, yeast, sugar, water and flavor. (a2) contains at least one triglyceride fat with a slip melting point of at least 30 [deg]C and release agent. A granule comprises a hydrophilic core with a diameter of at least 35 Microm and a lipophilic substantially continuous layer encapsulating the core. The core contains at least one functional bakery ingredients selected from enzyme, oxidoreductant, acidulant, hydrocolloid, starch, yeast, sugar, water and flavor. The layer contains at least one triglyceride fat (at least 50 wt.%) with a slip melting point of at least 30[deg]C and release agent (at least 1 wt.%). The release agent is monoglyceride, diglyceride, datem, lactem, citrem, stearyl-lactylate, polyglycerol ester, lecithin, sucrose ester, fatty acids and/or soaps. Independent claims are also included for the following: (1) a composition comprising the granule (where the average diameter of the granule is 30 - 500 (preferably 60 - 400) Microm； (2) a dough comprising the composition (0.01 - 5 wt.%)； and (3) preparation of the composition involving: (i) preparing several of particles with a diameter of at least 5 Microm (where the particles comprises the functional bakery ingredients)； (ii) preparing a blend containing triglyceride fat (50 wt.%) with a slip melting point of at least 30 [deg]C and release agent (at least 1 wt.%)； (iii) spraying the obtained blend in melted form onto several particles obtained from the step i) to achieve encapsulation of the particles with a continuous layer of the blend； and (iv) cooling the resulting encapsulated particles to obtain several encapsulated particles that exhibit free flowing behavior.
