Baking&Snack - November 2012 - 101

INGREDIENT NEWS

Fifty Years of Good Taste

Tortilla ingredients
Watson, Inc. introduces a specialized line of ingredients for tortilla production. Included are dough conditioners, relaxers, dough crumb softeners, mold inhibitors and modified glutens as well as complete bases for regular and gluten-free tortillas. The company also offers L-cysteine in tablets and soluble packets for ease of scaling. Additionally, Watson’s Perfect Grain blends micronized wheat bran with full-fat germ, allowing tortilla makers to produce whole wheat products. Completing the line are UltraShort for reduced-fat and fat-free tortillas, white wheat fiber, and vitamin and mineral premixes. (800) 388-3481 • www.watson-inc.com

Whole grain cocoa replacers
CocoaPlus cocoa replacers from Briess Malt and Ingredients consist of all-natural whole grain specialty flours that mimic the color and functionality of cocoa and enhance cocoa’s flavor. Baking applications include cakes, brownies, rye breads, cookies, pie crusts and ice cream sandwich wafers. Both natural and medium-to-dark colors are offered to replace non-alkalized and alkalized cocoa powders, respectively. Typical replacement rates run from 20% in brownies to as much as 50% in breads, cookies and cakes. (920) 849-7711 • www.briess.com/food

Clean-label starches
Offered in a variety of formulations with potato, corn, rice and tapioca bases, PenPure clean-label starches from Penford Food Ingredients are not chemically treated. Their names are familiar to consumers when listed in the ingredient statement. The line comprises cookup and instant starches as well as starch gels. Typical applications include snacks, pasta, noodles and gluten-free products. The starches provide texture, volume, structure and moisture retention. They give foods stability during sheeting, heating, freezing and thawing, and they help adjust stretching and elasticity. (800) 652-4732 • www.penfordfoods.com

Pulse flour online source
Best Cooking Pulses introduces “Clever Cookies,” an online information resource that provides links to research papers, posters, theses and other reports about formulating with pulse flours (pea, chickpea, lentil and bean). These flours are gluten-free, nutrientdense and high in vitamins, minerals, protein and dietary fiber. The company’s proprietary milling method produces pulse flours, pea fiber and bran products in conventional natural and certified-organic styles. (204) 857-4451 • www.bestcookingpulses.com

ethel Bakery, known as The Cake Place, celebrated its golden anniversary in September, 2005. Located in Bethel Park, Pennsylvania, the bakery staged a week-long celebration that enjoyed great community support. “We doubled our normal customer count each day;” said John Walsh, Bethel Bakery President. “Bethel Bakery is beloved in our community.” There was no doubt about where to turn for an anniversary cake. Nearly 80 percent of Bethel Bakery’s business comes from cakes, including cupcakes, dessert cakes and wedding cakes. But Bethel is widely known for its decorated cakes and signature French Buttercream icing. Family is at the heart of Bethel Bakery. John, is the oldest of seven children and took over from his parents, Morris and Anna Walsh, in 1991. Both Morris and Anna still find time to visit the bakery. Anna loves serving customers, and Morris, aside from being a master baker, is a valuable jack-of-all-trades. And with a 7,000square-foot facility, there is always something to be repaired. John’s sister, Christine Makowski, oversees wedding cake sales, and John’s wife, Chris, contributes administratively. John admits having four kids has kept his life balanced. “Staying involved in my kids lives helps keep me from becoming totally consumed by my business.” John believes that keeping quality consistent, day-to-day and year-to-year is one of their biggest challenges. “Bethel Bakery has been an International® Bakers Services’ customer for decades,” he continued. “We rely on International® flavors to provide the consistency we require for our ongoing success.” When you want consistent results, turn to International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
For more information, see Page 113

www.bakingandsnack.com

November 2012 / Baking & Snack / 101

http://www.watson-inc.com http://www.briess.com/food http://www.penfordfoods.com http://www.bestcookingpulses.com http://www.bakingandsnack.com

Baking&Snack - November 2012

Table of Contents for the Digital Edition of Baking&Snack - November 2012