Snack Food & Wholesale Bakery - December 2008 - (Page 32)

Ingredient Technology Continued from page 30 ity, can be utilized as an ingredient, as an inclusion and as an external coating,” Netzer says. The chocolate producer also developed the food-plus and food-minus method where antioxidants that disappear in the fermentation and roasting processes are subsequently replaced, adds Patrick De Maeseneire, Barry Callebaut’s chief executive ofﬁcer. Speciﬁcally, the company uses the 80% rule, where 80% of the original antioxidants from the cocoa bean are put Photo courtesy of The Blommer Chocolate Co. back into the chocolate versus the average 70% that is usually lost. “What we are doing in our innovation efforts is to reduce fat in a natural way, to reduce sugar, to replace sugar with ﬁbers for example, to have a very tasty product, close to the original,” De Maeseneire explains. Chocolate manufacturers like The Blommer Chocolate Co. are taking a slightly different approach by making chocolate in a different way. “A good way to increase the amount of antioxidants from chocolate products is to incorporate natural process cocoa powder into line extensions,” says Rose Potts, sensory programs manager for the Chicago-based company. “Chocolate and cocoa provide very good ﬂavor while having the ability to mask some of the undesirable ﬂavors that may be associated with the addition of some of the ‘better-for-you’ products that might include prebiotics, probiotics, vitamins and supplements.” For bakers searching to expand their lines of indulgent snacks and desserts, Cargill offers Gerkens 10/12 natural and 10/12 lightly alkalized organic cocoa powders, which are both certiﬁed Kosher. “Consumers have become much more discriminating in how they consume calories,” says John Sweeney, director of technology for Cargill Cocoa and Chocolate in Lititz, Pa. “Many consumers watch what they eat but when they decide to eat chocolate, they elect to eat the best tasting chocolate or chocolate product they can.” Gerkens 10/12 natural organic cocoa powder is a standard-fat ingredient that imparts a rich, mild chocolate ﬂavor proﬁle and can be used for inclusions. The lightly alkalized organic cocoa powder is a standard-fat ingredient that provides smooth, Continued on page 34 SFWB0208HINDS.indd 1 12/13/07 10:42:44 AM www.snackandbakery.com 32 Snack Food & Wholesale Bakery - DECEMBER 2008 http://www.hinds-bock.com http://www.hinds-bock.com http://www.snackandbakery.com

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

Snack Food &�Wholesale Bakery - December 2008 Contents Editor’s Note Now, That’s Haute! Bigger ‘n’ Better But Is It Art? New Products Branching Out Engineering Management Fits to a T Racing to the Finish The Final Word

Snack Food & Wholesale Bakery - December 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.