Baking & Snack - December 2013 - 92

How to get snack toppings to stick
Topping losses can run up to 70% during manufacturing and shipping
if salt, seeds and other particulates don't stick well to snack surfaces.
Such loss rates diminish product differentiation, an important factor in
marketing these foods.
TIC Gums provides a solution to this problem with Add-Here CSA.
This patent-pending, cold-water-soluble hydrocolloid system helps keep
toppings where they should be - on the surfaces of pretzels and other
snack foods. The company also offers a natural version, Add-Here 4300P
.
Researchers tested the adhesion system by using it to apply sesame seeds to
pretzel chips. The tests were done at the Reading Bakery Systems Science and Innovation Center at
Sinking Springs, PA.
Processing methods for such chips apply the seed toppings before baking. The control products
used moisture from the caustic bath to affix the seeds onto the chips. To study the new adhesion
system, the company prepared a 10% solution of Add-Here CSA and sprayed it directly onto
the unbaked chips, then sprinkled on the seeds. It tested Add-Here 4300P the same way. Both
hydrocolloid systems demonstrated much improved retention of seeds, with initial particulate
weight gains by more than 30% over the control.
Because more seeds stayed with the pretzel chips, their appearance improved. The additional
seeds prompted a trained sensory panel to report higher total flavor than the control chips. The panel
found no statistically significant difference in crunch.

(800) 899-3953 * www.ticgums.com

Cost-saving cocoa replacers

Organic, non-GMO corn ingredients

CocoaPlus cocoa replacers from Briess Malt &
Ingredients enable effective partial substitutes
for cocoa in compound coatings and baked
foods. Depending on the application, they can
replace 1 to 50% of the cocoa powder at about half
the cost, according to the company. The CocoaPlus line is made
from all-natural, roasted malted barley flour. These whole grain
ingredients deliver the flavor, color and functionality of cocoa
powder and come in a variety of flavors and colors that mimic
natural to dark cocoa powders.
(800) 657-0806 * www.briess.com

SunOpta Grains and Foods Group expands its corn ingredient portfolio to include organic and non-GMO stabilized whole grain corn
meal and flours. They enable formulating of gluten-free and allergenfriendly food products. Stabilization gives the corn ingredients longer
shelf life, allowing use in pastas, cereals, bakery products and snack
foods. The company notes that it is the first to market stabilized nonGMO and organic whole grain milled corn ingredients.
(800) 297-5997 * www.sunopta.com

Calorie-cutting dietary fiber
Made from potato-based soluble fiber, PenFibe RO from Penford
Food Ingredients contains a minimum of 56% dietary fiber. Its
use in baked foods and snacks reduces their calorie content by
partially substituting for flour, sugar, corn syrup, maltodextrins
and inulin. PenFibe RO is nonallergenic, non-GMO, kosher and
halal and comes in cook-up and instant versions. It is stable to
heat, cold and pH conditions and exhibits good gut tolerance.
(800) 652-4732 * www.penfordfoods.com

/ Baking & Snack / December 2013

Concentrated liquid sponge
Sapore RTU Sponge from Puratos cuts hours
off traditional sponge-and-dough or poolish methods for creating flavorful buns and
breads. The highly concentrated liquid sponge
gives similar flavor to the more time-consuming
methods and helps increase dough extensibility and machinability, improve crumb structure and enhance freshness and shelf
life. It will save labor and floor space in the bakery. Its variable use
level lets the baker add it on top of any dough formula to provide
the same characteristics as a traditional sponge. It comes in 22-lb
bag-in-box cartons and 2,200-lb totes.
(800) 654-0036 * www.puratos.us

http://www.ticgums.com http://www.sunopta.com http://www.briess.com http://www.penfordfoods.com http://www.puratos.us

Baking & Snack - December 2013

Table of Contents for the Digital Edition of Baking & Snack - December 2013