Baking & Snack - December 2013 - 93

INGREDIENT NEWS

Italian-style flour

Natural bakery improvers

Primo Mulino from Horizon Milling fits formulating needs for
crisp-yet-tender pizza crust, flatbreads and Italian-style breads
and crackers. During a blind tasting of Neapolitan-style pizza, the
new flour was found comparable to one of the most popular imported 00 flours. Intended for foodservice users, the new flour is
made from finely milled hard, spring and soft wheats. It has desirable mixing tolerance and water absorption and stands up to long
fermentation times. It is enriched but otherwise free of treatments
and additives.
(952) 742-6360 * www.horizonmilling.com

Multifunctional ingredients
comprise the Nutrilac Natural
Improvers line from Arla Food
Ingredients. They offer optimized production, better quality
end-products, reduced waste and
cleaner labels. For example, Nutrilac CH-4650 improves cake batter
stability and imitates fat in custard creams and other fillings. Nutrilac
IM-5566 provides softness in bread and stabilizes aerated batter systems. Nutrilac IM-7042 improves mixing tolerance for batters and
doughs. Nutrilac IM-8027, a high-gelling protein, enhances structure
and strength of baked foods while optimizing viscosity in batters.
(980) 604-8551 * www.arlafoodingredients.com

White paper about eggs
Exploring the use of eggs in today's climate of clean-label formulating, a new white paper from the American Egg Board looks at
marketplace trends for familiar ingredients such as eggs. "The Egg
& Clean Labeling" examines the rising consumer preference for
food ingredients they recognize and trust and the buying trends
that are leading to increasing numbers of natural and clean-label
products. It details the key functions of eggs in food products and
notes that eggs are non-GMO.
(847) 296-7043 * www.aeb.org/realeggs

Organic sprouted wheat flour
Certified organic, OrganicEssentials Sprouted Wheat Flour from
Bay State Milling is made from organic hard red wheat sprouted
to optimize enzymatic activity. Sprouting helps increase bioavailability of nutrients and improve digestibility of grains. Changes
take place during sprouting that make carbohydrates more digestible and vitamins, minerals and phytonutrients more available
and easily absorbed. Protein levels increase and may be less allergenic, the company stated. Sprouted wheat flour yields a wellrounded and moderately sweet flavor, and the company provides
a starting formula for whole grain sprouted wheat bread.
(800) 553-5687 * www.baystatemilling.com

Gluten-free tapioca, cassava
To improve the quality of many kinds of baked foods, American
Key Food Products introduces two ingredients, one a tapioca flour
and the other a premium cassava flour. The tapioca fiber, derived
from cassava roots, contains both soluble and insoluble dietary
fiber and gives high water-oil binding properties for moister breads
and muffins. Cassava flour provides expansion and crispiness to
extruded snacks. Its performance compares to potato flakes and
can be blended with the flakes in ratios up to 50:50.
(877) 263-7539 * www.akfponline.com

Noncontact in-line color control
The new NC-1 noncontact in-line color
control system from Konica Minolta
collects color data continuously and at a
higher sampling rate than conventional inline systems. It delivers this data to process
control systems in real time. It features multidirectional illumination and noncontact sensing methods for textured, irregular
surfaces. The system can manage up to five separate sensors per
controller, thus extending measurements across wide lines.
(888) 473-2656 * sensing.konicaminolta.us

Natural rice syrups, solids
California Natural Products offers natural rice syrups and rice
syrup solids made in the US. The company's process uses only
enzymes and water, no solvents, and heat is the only preservative
method. It also produces certified-organic versions of these ingredients. These ingredients come in a range of DEs, carbohydrate
structures and styles.
(209) 858-2525 * www.cnp.com

December 2013 / Baking & Snack / 93


http://www.horizonmilling.com http://www.arlafoodingredients.com http://www.aeb.org/realeggs http://www.akfponline.com http://www.baystatemilling.com http://sensing.konicaminolta.us http://www.cnp.com

Baking & Snack - December 2013

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

Baking & Snack - December 2013
Table of Contents
Table of Contents
Editorial - Her way and the highway
Newsfront - ‘Game on’ for Flowers’ new brands
FDA takes serious look at acrylamide
FDA goal? Remove artificial trans fats
Bob’s Red Mill to expand operations
TIC GUMS opens Brass Mill center
Aunt Millie’s to distribute Hostess items
News in Brief
Gonnella joins relief efforts for Illinois tornado victims
Mondelez International invests in new European biscuit factory
People/In Memoriam
Operations Executive of the Year - One Tough Cookie
A culture of best practices
Quest for the Best - Mondelez International
Powerful brands turbocharge sales
Clean Label - Plucked frrom Obscurity
What’s in a name?
Non-GMO: Go or no-go?
Chocolate - Double Dipping
‘Do good’ cocoa
Scaling up innovation
Probiotics - Working Behind the Scenes
EU uncertain over probiotics
Ingredient App - Dial Up, Dial Down
Trans in Throes of Transition
Dough Handling - Damage Control
Find balance with dusting flour
Sanitation in the face of allergens
Frying Tech - Configured for Quality
Abating acrylamides
Bulk/Case Packing - A Case in Point
Less is more challenging
Meeting Preview: BakingTech 2014 - The Only Constant: CHANGE
Meeting Preview: SNAXPO - SNAXPO 2014 Goes Big in 'Big D'
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - December 2013 - Baking & Snack - December 2013
Baking & Snack - December 2013 - 2
Baking & Snack - December 2013 - 3
Baking & Snack - December 2013 - 4
Baking & Snack - December 2013 - 5
Baking & Snack - December 2013 - 6
Baking & Snack - December 2013 - 7
Baking & Snack - December 2013 - 8
Baking & Snack - December 2013 - Table of Contents
Baking & Snack - December 2013 - 10
Baking & Snack - December 2013 - Table of Contents
Baking & Snack - December 2013 - Editorial - Her way and the highway
Baking & Snack - December 2013 - 13
Baking & Snack - December 2013 - FDA takes serious look at acrylamide
Baking & Snack - December 2013 - 15
Baking & Snack - December 2013 - Aunt Millie’s to distribute Hostess items
Baking & Snack - December 2013 - 17
Baking & Snack - December 2013 - Mondelez International invests in new European biscuit factory
Baking & Snack - December 2013 - People/In Memoriam
Baking & Snack - December 2013 - Operations Executive of the Year - One Tough Cookie
Baking & Snack - December 2013 - 21
Baking & Snack - December 2013 - 22
Baking & Snack - December 2013 - 23
Baking & Snack - December 2013 - A culture of best practices
Baking & Snack - December 2013 - 25
Baking & Snack - December 2013 - 26
Baking & Snack - December 2013 - 27
Baking & Snack - December 2013 - 28
Baking & Snack - December 2013 - Quest for the Best - Mondelez International
Baking & Snack - December 2013 - Powerful brands turbocharge sales
Baking & Snack - December 2013 - 31
Baking & Snack - December 2013 - 32
Baking & Snack - December 2013 - 33
Baking & Snack - December 2013 - 34
Baking & Snack - December 2013 - Clean Label - Plucked frrom Obscurity
Baking & Snack - December 2013 - What’s in a name?
Baking & Snack - December 2013 - 37
Baking & Snack - December 2013 - Non-GMO: Go or no-go?
Baking & Snack - December 2013 - 39
Baking & Snack - December 2013 - 40
Baking & Snack - December 2013 - Chocolate - Double Dipping
Baking & Snack - December 2013 - ‘Do good’ cocoa
Baking & Snack - December 2013 - 43
Baking & Snack - December 2013 - Scaling up innovation
Baking & Snack - December 2013 - 45
Baking & Snack - December 2013 - 46
Baking & Snack - December 2013 - 47
Baking & Snack - December 2013 - 48
Baking & Snack - December 2013 - 49
Baking & Snack - December 2013 - 50
Baking & Snack - December 2013 - Probiotics - Working Behind the Scenes
Baking & Snack - December 2013 - EU uncertain over probiotics
Baking & Snack - December 2013 - 53
Baking & Snack - December 2013 - 54
Baking & Snack - December 2013 - 55
Baking & Snack - December 2013 - 56
Baking & Snack - December 2013 - 57
Baking & Snack - December 2013 - 58
Baking & Snack - December 2013 - Ingredient App - Dial Up, Dial Down
Baking & Snack - December 2013 - Trans in Throes of Transition
Baking & Snack - December 2013 - 61
Baking & Snack - December 2013 - 62
Baking & Snack - December 2013 - Dough Handling - Damage Control
Baking & Snack - December 2013 - Find balance with dusting flour
Baking & Snack - December 2013 - 65
Baking & Snack - December 2013 - 66
Baking & Snack - December 2013 - 67
Baking & Snack - December 2013 - Sanitation in the face of allergens
Baking & Snack - December 2013 - 69
Baking & Snack - December 2013 - 70
Baking & Snack - December 2013 - Frying Tech - Configured for Quality
Baking & Snack - December 2013 - Abating acrylamides
Baking & Snack - December 2013 - 73
Baking & Snack - December 2013 - 74
Baking & Snack - December 2013 - 75
Baking & Snack - December 2013 - 76
Baking & Snack - December 2013 - 77
Baking & Snack - December 2013 - 78
Baking & Snack - December 2013 - 79
Baking & Snack - December 2013 - 80
Baking & Snack - December 2013 - Bulk/Case Packing - A Case in Point
Baking & Snack - December 2013 - Less is more challenging
Baking & Snack - December 2013 - 83
Baking & Snack - December 2013 - 84
Baking & Snack - December 2013 - 85
Baking & Snack - December 2013 - 86
Baking & Snack - December 2013 - 87
Baking & Snack - December 2013 - 88
Baking & Snack - December 2013 - Meeting Preview: BakingTech 2014 - The Only Constant: CHANGE
Baking & Snack - December 2013 - Meeting Preview: SNAXPO - SNAXPO 2014 Goes Big in 'Big D'
Baking & Snack - December 2013 - Events
Baking & Snack - December 2013 - Innovations
Baking & Snack - December 2013 - Ingredient News
Baking & Snack - December 2013 - Products & Packaging
Baking & Snack - December 2013 - 95
Baking & Snack - December 2013 - 96
Baking & Snack - December 2013 - New on the Shelf
Baking & Snack - December 2013 - 98
Baking & Snack - December 2013 - Marketplace
Baking & Snack - December 2013 - 100
Baking & Snack - December 2013 - 101
Baking & Snack - December 2013 - 102
Baking & Snack - December 2013 - 103
Baking & Snack - December 2013 - 104
Baking & Snack - December 2013 - Ad Index
Baking & Snack - December 2013 - New Product Spotlight
Baking & Snack - December 2013 - 107
Baking & Snack - December 2013 - 108
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