Snack Food & Wholesale Bakery - September 2008 - (Page 48)

Ingredient Briefs Corn Products added a line of erythritol and erythritol-containing sweetening systems to its polyols product portfolio that can meet a variety of low-calorie, low-sugar and sugarfree product development needs. ERYSTA brand erythritol is a white, crystalline, odorless powder that is approximately 70% as sweet as sucrose. When used in combination with other polyols and/or sweeteners, ERYSTA can help further reduce calories and minimize laxation concerns. Corn Products Specialty Ingredients Newark, Del. 1-877-567-8501 www.cornproductsus.com Brolite entered the world of cutting-edge technology with a blend of dough improvers that increases volume and yields by promoting maximum absorption rates. Additionally, it accelerates and conditions dough-evens in automatic lines and frozen dough systems and can eliminate messy pails, liquids or paste. Brolite’s all-natural sours are available in dry form for easy blending and add texture and flavor. Lastly, the company’s grain blends achieve easy pliability and elasticity for rolling long loaves of French and Italian breads and can speed up production of Kaiser rolls and French, Italian and Vienna breads. Brolite Products Co. Streamwood, Ill. 1-888-276-5483 www.bakewithbrolite.com Cargill introduced two biopolymer Xanthan gums to the line of Satiaxane products. Satiaxane CX800 is a highly versatile 80-mesh gum that stabilizes, suspends, thickens and improves texture of frozen desserts and bakery products. Satiaxane CX801 is a fine mesh gum that offers rapid hydration for instant foods such as desserts and bakery mixes. Plus, both deliver temperature, acid and freeze/thaw stability and viscosity control. Cargill Texturizing Solutions Wayzata, Minn. 1-877-765-8867 www.cargilltexturizing.com Grain Millers provides a full line of conventional and organic whole grain ingredients for breads, nutritional bars, tortillas, pizza dough, pita breads and taco shells. Its oat fiber and hydrocolloids provide the ability to improve yields by limiting attrition and increasing the use of water and/or fat. Additionally, all fibers are produced naturally without the use of chemicals. Grain Millers, Inc. Eugene, Ore. 1-800-443-8972 darren.schubert@grainmillers.com www.grainmillers.com Pendleton offers premium bagged and bulked flour, such as Power, a high-protein blend used for breads, rolls, cookies, cakes and hearth items, and Mondako, a benchmark flour with a “just-add-water” convenience for thick, thin and handtossed pizzas. Pendleton Flour Mills Puyallup, Wash. 1-800-545-5640 mpetty@pfmills.com www.pfmills.com Tate & Lyle launched an additional Web site geared toward providing food processors with the latest information on PROMITOR dietary fibers. The site, www.promitorfiber.com, includes videos and podcasts from a number of company scientists and health professionals, lists of ready-made prototypes, comprehensive information on suitable product applications, a sample request facility and detailed technical information on PROMITOR Soluble Corn Fiber and PROMITOR Resistant Starch. Tate & Lyle Decatur, Ill. 1-800-526-5728 salesinfo@tateandlyle.com www.tateandlyle.com 48 Snack Food & Wholesale Bakery - SEPTEMBER 2008 http://www.cargilltexturizing.com http://www.cornproductsus.com http://www.bakewithbrolite.com http://www.promitorfiber.com http://www.grainmillers.com http://www.pfmills.com http://www.tateandlyle.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - September 2008

Snack Food & Wholesale Bakery - September 2008 Contents Editor’s Note For Goodness Sakes Better Than the Rest Unconventional Thinking Easy Does It New Products In the Comfort Zone Engineering Management The ASB Column Printer Keeps Production Running Equipment Briefs Better Than the Rest The Final Word

Snack Food & Wholesale Bakery - September 2008

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