Baking&Snack - October 2011 - 60

60

INGREDIENT NEWS

PREGEL CORN STARCHES Penford Food Ingredients adds a new line of specialty pregelatinized corn starches to its portfolio. Capable of thickening in cold liquids, the native, unmodified waxy corn pregel starches can be used in clean label, natural foods. The line also includes modified versions that are stable under heat, pH, shear and freeze-thaw conditions. The company notes that its pregel corn starches improve the texture of baked foods, especially gluten-free formulations. (800) 652-4732 www.penfordfoods.com

DRIED CULTURED FLOUR Böcker M dried cultured flour from Lallemand Baking Solutions provides a mildly acidic flavor and subtle toasted notes to breads, tortillas, puff pastries, pizza doughs, croutons, bread crumbs, crackers, pie crusts and other baked foods. It is produced in the traditional way by fermenting wheat flour and malted wheat flour with selected bacteria and yeast cultures. The natural levain is then dried. The baker adds this ready-to-use product directly to the dough to enhance or replace sponge, brew or other prefermentation steps to give finished products an authentic European flavor. (514) 251-3620 www.lallemand.com/solutions

GLUTEN-FREE MUFFIN MIX Watson, Inc.’s gluteNONE Specialty Mix makes consistent, moist, gluten-free muffins possible. This adaptable complete mix produces a range of muffin varieties, requiring only the addition of oil and water. The company reports that the gluten-free muffins taste just as delicious as any regular muffin. Complete mixes ensure consistent, reliable finished products. The company can advise about prolonging shelf life with mold inhibitors and provide formulation assistance. (800) 388-3481 www.watson-inc.com

WHEAT PROTEIN Gem of the West Wheat Protein HPG from Manildra Group USA contains a minimum of 80% protein and maintains the distinctive viscoelastic properties of wheat gluten. Conventional vital wheat gluten is 75% protein. To make HPG, intensified hydraulic and mechanical action extracts the protein from highquality wheat flour. The ingredient is creamy tan in color. (800) 323-8435 www.manildrausa.com

SWEETENER BLEND Erylite stevia from Jungbunzlauer combines the company’s erythritol and stevia into one granular product providing bulk and ready addition to formulas. Stevia offers a natural way to replace the sweetness of sugar but lacks bulk. By combining it with erythritol, stevia becomes much easier to use. Additionally, synergistic effects between the two ingredients diminish stevia’s metallic/anise offnotes while reducing the cooling effect of erythritol. Formulas using Erylite stevia need no additional flavors or masking agents. (800) 964-8748 www.jungbunzlauer.com

TORTILLA BASE Southern Tortilla, a highly concentrated base from Caravan Ingredients, produces very white, soft, pliable tortillas. The base comes in convenient, pre-scaled batch packs that save time, lower inventory levels and reduce scaling errors. Finished tortillas exhibit the desirable qualities of flexibility and high opacity along with extended shelf life. (800) 669-4092 www.caravaningredients.com

BAKING & SNACK / October 2011

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http://www.penfordfoods.com http://www.watson-inc.com http://www.lallemand.com/solutions http://www.manildrausa.com http://www.caravaningredients.com http://www.jungbunzlauer.com http://www.bakingbusiness.com

Baking&Snack - October 2011

Table of Contents for the Digital Edition of Baking&Snack - October 2011

Baking&Snack - October 2011
Contents
EDITORIAL - Standing the Test of Time
PepsiCo outlines path for global snack growth
Hostess hires restructuring advisers
Pepperidge Farm breaks ground on innovation center
Roquette opens US innovation center
NEWS IN BRIEF
Boulder best chips
Global concern about sustainability issues
Pringles uses the force
NEWS IN BRIEF
Transformers gives Hostess some spark
Energy benchmarks for baking
Hub for gluten-free community
Sweet and savory seven
Cookies go out to the ball game
NEWS | PEOPLE
IN MEMORIAM
Turning Old World into New
Birth of a Brand
Numbers Tell the Story
Pit Crew Mentality
New Products = New Equipment
What Bars Do Best
Snack Bar Dollar and Unit Sales
Just for Kids
NEW ON THE SHELF
Take A Radical Approach
Following Different Rules
Wording Matters
Gut-Level Change
Viscosity vs. Fluidity
Scope of the Problem
Fiber Mechanisms
Claims, Content, Cost
Catch-Up Strategy
Going Sodium Free
INGREDIENT NEWS
Quick Mix
For a 2-Stage Mixing Process
Freeze Up
Battery-Powered Bakery
Strapped In
It’s in the Pan
2 FOR 1
Fancy Footwork
Striving for Perfection
Fuel for Thought
Driving Out Co$T$
From Crop To Cookie
PRODUCTS & PACKAGING
Baking 100
Class Schedule
Tweets from #AIBseminar
Tortilla World
CALENDAR OF EVENTS
Baked Is Better
Baking&Snack - October 2011 - Baking&Snack - October 2011
Baking&Snack - October 2011 - 2
Baking&Snack - October 2011 - 3
Baking&Snack - October 2011 - 4
Baking&Snack - October 2011 - 5
Baking&Snack - October 2011 - 6
Baking&Snack - October 2011 - Contents
Baking&Snack - October 2011 - 8
Baking&Snack - October 2011 - 9
Baking&Snack - October 2011 - EDITORIAL - Standing the Test of Time
Baking&Snack - October 2011 - 11
Baking&Snack - October 2011 - Hostess hires restructuring advisers
Baking&Snack - October 2011 - NEWS IN BRIEF
Baking&Snack - October 2011 - Transformers gives Hostess some spark
Baking&Snack - October 2011 - 15
Baking&Snack - October 2011 - Cookies go out to the ball game
Baking&Snack - October 2011 - IN MEMORIAM
Baking&Snack - October 2011 - 18
Baking&Snack - October 2011 - Turning Old World into New
Baking&Snack - October 2011 - Birth of a Brand
Baking&Snack - October 2011 - 21
Baking&Snack - October 2011 - Numbers Tell the Story
Baking&Snack - October 2011 - Pit Crew Mentality
Baking&Snack - October 2011 - New Products = New Equipment
Baking&Snack - October 2011 - 25
Baking&Snack - October 2011 - 26
Baking&Snack - October 2011 - 27
Baking&Snack - October 2011 - 28
Baking&Snack - October 2011 - What Bars Do Best
Baking&Snack - October 2011 - 30
Baking&Snack - October 2011 - 31
Baking&Snack - October 2011 - Just for Kids
Baking&Snack - October 2011 - 33
Baking&Snack - October 2011 - NEW ON THE SHELF
Baking&Snack - October 2011 - 35
Baking&Snack - October 2011 - 36
Baking&Snack - October 2011 - 37
Baking&Snack - October 2011 - 38
Baking&Snack - October 2011 - Take A Radical Approach
Baking&Snack - October 2011 - Following Different Rules
Baking&Snack - October 2011 - 41
Baking&Snack - October 2011 - Wording Matters
Baking&Snack - October 2011 - 43
Baking&Snack - October 2011 - 44
Baking&Snack - October 2011 - Gut-Level Change
Baking&Snack - October 2011 - Viscosity vs. Fluidity
Baking&Snack - October 2011 - 47
Baking&Snack - October 2011 - Fiber Mechanisms
Baking&Snack - October 2011 - 49
Baking&Snack - October 2011 - Claims, Content, Cost
Baking&Snack - October 2011 - 51
Baking&Snack - October 2011 - Catch-Up Strategy
Baking&Snack - October 2011 - 53
Baking&Snack - October 2011 - 54
Baking&Snack - October 2011 - Going Sodium Free
Baking&Snack - October 2011 - 56
Baking&Snack - October 2011 - 57
Baking&Snack - October 2011 - 58
Baking&Snack - October 2011 - 59
Baking&Snack - October 2011 - INGREDIENT NEWS
Baking&Snack - October 2011 - 61
Baking&Snack - October 2011 - 62
Baking&Snack - October 2011 - Quick Mix
Baking&Snack - October 2011 - 64
Baking&Snack - October 2011 - For a 2-Stage Mixing Process
Baking&Snack - October 2011 - 66
Baking&Snack - October 2011 - 67
Baking&Snack - October 2011 - 68
Baking&Snack - October 2011 - 69
Baking&Snack - October 2011 - 70
Baking&Snack - October 2011 - Freeze Up
Baking&Snack - October 2011 - Battery-Powered Bakery
Baking&Snack - October 2011 - 73
Baking&Snack - October 2011 - 74
Baking&Snack - October 2011 - Strapped In
Baking&Snack - October 2011 - 76
Baking&Snack - October 2011 - It’s in the Pan
Baking&Snack - October 2011 - 78
Baking&Snack - October 2011 - 2 FOR 1
Baking&Snack - October 2011 - 80
Baking&Snack - October 2011 - 81
Baking&Snack - October 2011 - 82
Baking&Snack - October 2011 - Fancy Footwork
Baking&Snack - October 2011 - 84
Baking&Snack - October 2011 - Striving for Perfection
Baking&Snack - October 2011 - 86
Baking&Snack - October 2011 - 87
Baking&Snack - October 2011 - 88
Baking&Snack - October 2011 - Fuel for Thought
Baking&Snack - October 2011 - 90
Baking&Snack - October 2011 - 91
Baking&Snack - October 2011 - 92
Baking&Snack - October 2011 - Driving Out Co$T$
Baking&Snack - October 2011 - 94
Baking&Snack - October 2011 - 95
Baking&Snack - October 2011 - From Crop To Cookie
Baking&Snack - October 2011 - 97
Baking&Snack - October 2011 - PRODUCTS & PACKAGING
Baking&Snack - October 2011 - 99
Baking&Snack - October 2011 - 100
Baking&Snack - October 2011 - 101
Baking&Snack - October 2011 - Class Schedule
Baking&Snack - October 2011 - Tweets from #AIBseminar
Baking&Snack - October 2011 - Tortilla World
Baking&Snack - October 2011 - CALENDAR OF EVENTS
Baking&Snack - October 2011 - 106
Baking&Snack - October 2011 - 107
Baking&Snack - October 2011 - 108
Baking&Snack - October 2011 - 109
Baking&Snack - October 2011 - 110
Baking&Snack - October 2011 - 111
Baking&Snack - October 2011 - 112
Baking&Snack - October 2011 - 113
Baking&Snack - October 2011 - Baked Is Better
Baking&Snack - October 2011 - 115
Baking&Snack - October 2011 - 116
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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