Baking&Snack - June 2012 - 126

innovations
Completely replaces guar in baked foods
Guar gum remains tight in supply and high in cost. Strong demand from the oil and gas industry currently prices guar out of reach for most of its traditional uses to aid texture and stability of foods. Answering this need, TIC Gums introduces Ticaloid GR 5420, a blend of gums that completely replaces guar in cakes, breads, bagels and muffins. At 2 to 5 oz per cwt flour, the blend can provide a cost-effective substitute for the expensive gum. It contains no guar yet delivers the same texture and stability benefits. Bakers traditionally use guar for moisture retention. It contributes to the weight and texture of the finished items, and it keeps bread pliable and fresher longer. Guar is also high in soluble dietary fiber, adding nutritional benefits to baked foods. TIC Gums designed and tested Ticaloid GR 5420 at its Texture Innovation Center, located at White Marsh, MD. Evaluated in white bread, plain muffins, yellow cake and bagels, the proprietary gum blend performed like guar in all products and improved formulations that contained no gums. Tests examined visual differences, sensory characteristics and texture analysis. These tests were conducted during mixing, baking and a 10-day period of shelf life observation. Researchers studied key attributes such as moisture retention and crumb structure. An emphasis on replacing performance guided development of the guar replacement blend. The company’s food scientists specialize in customized formulas, seeking a desired outcome rather than relying on specific gums. As Harold Nicoll, TIC Gums’ marketing manager, explained, the type of gum on hand is less important than what the food developer or scientist is trying to achieve in terms of texture and stability.

(800) 899-3953 • www.ticgums.com

Multigrain tortilla blend
Caravan Ingredients introduces Tortilla Grains Blend, a combination of grains and complementing ingredients for making tortillas, flatbreads, crackers and other sheeted or pressed baked foods. The blend produces multigrain tortillas without voids in the crumb or tears in the surface. The blend’s soft, fine particulates give tortillas and other pressed or sheeted products desirable multigrain color, appearance and flavor without damaging the integrity or functionality of the product. (800) 660-4092 • www.caravaningredients.com

High-nutrient cooked ground beans
Adding VegeFull Cooked Ground Beans from ADM to baked foods and snacks will boost their nutritional value. Often referred to as a superfood, beans contain lean protein, complex carbohydrates (soluble fiber and resistant starch), vitamins, minerals and antioxidants. Pre-washed, cooked and ground, VegeFull beans can be reconstituted in minutes for use in snacks, pastas, cookies, dips and other foods, and they support benefit claims such as “rich in fiber” and “gluten free.” (800) 637-5843 • www.adm.com/vegefull

Fermentation-based bread improver
Slow Milling Ferment’tic from Kampffmeyer Food Innovation replaces baking agents including chemical emulsifiers for making Mediterranean-style baked foods. The gently fermented wheat germ flour provides a full, aromatic taste and unique appearance with coarse pores in the crumb. The baker mixes Slow Milling Ferment’tic with flour, water, yeast and salt to produce the dough using straight-dough methods. There’s no need for long preferment or proofing times. (+49) 40 75109 614 • www.kampffmeyer.de/en

Trend-inspired flavors
Taking cues from consumer taste trends, Wixon introduces gourmet-touch flavors for snacks. Recommended for snack seasonings are Classic Soy Sauce, a combination of toasted sesame and soy sauce; Habanero BBQ, a mix of sweetness and heat with a bit of mesquite; Sriracha Hot and Alarming Chili, a fusion of heat with the bite of vinegar, onion and garlic; Zesty Sweet and Sour, a blend of tangy sweet pineapple with sour and ginger notes; and Zippy Chinese Mustard, a mingling of sharp mustard with honey. (414) 769-3000 • www.wixon.com

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http://www.ticgums.com http://www.caravaningredients.com http://www.adm.com/vegefull http://www.kampffmeyer.de/en http://www.wixon.com http://www.bakingandsnack.com

Baking&Snack - June 2012

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