Baking & Snack - July 2015 - 126

Reduced-fat cocoa powder cues signature flavor
Inspired by traditional milk chocolate flavors, ADM Cocoa
introduces deZaan D11LA reduced-fat cocoa powder. The new
cocoa builds on the success of previous launches of cocoas with
distinctive dark chocolate flavors.
Milk chocolate with its hint of caramel derived from milk crumb
inspires the newest cocoa. ADM researchers developed a cocoa
powder that combines with caramelized milk to provide a rich,
creamy, characteristically British milk chocolate taste. Such flavor
notes are also present in popular American milk chocolates.
Traditionally, these chocolates are made with milk crumb, a
compound ingredient composed of sugar, milk and cocoa mass. During processing, the cocoa mass delivers the
chocolaty flavor and the milk and sugar the caramel notes, while the selected cocoa powder establishes the lower
fat profile.
D11LA allows signature milk chocolate flavor to be captured in compound coatings applied to bars, biscuits,
wafers, baked goods and more. "It provides users with the ultimate milk chocolate taste and versatility in a broad
range of applications due to its appealing light brown color," said Krista Evers, product service and development
manager, ADM Cocoa.
Compound coatings require no tempering and thus suit the needs of products in which regular chocolate could
suffer fat bloom.
(800) 558-9958 * www.adm.com

Clean-label dough improver

Sprouted grain flours

Developed for yeast-leavened formulas, GEM 100 from Corbion
Caravan reduces or eliminates
the need for vital wheat gluten.
Adding this improver will help
maintain dough strength and
tolerance and retain product
quality and the consumer's eating
experience. It enables a 25 to 50%
reduction in the amount of vital wheat gluten in whole wheat,
high-fiber and variety breads and 50 to 100% cuts in white bread,
buns, bagels and other traditional baked foods.
(800) 669-4092 * www.corbion.com/bakery
View listing at www.esourcebaking.com

Bay State Milling Co. added sprouted
wheat and sprouted brown rice flours to
its BeneGrain line. For the wheat flour,
it mills sprouted hard red spring wheat
kernels to make whole wheat and steel-cut
styles. Cuts and cracks are available for
inclusions and customized blends. The
company controls the germination process
to yield flours with a less bitter, slightly
sweeter taste. They naturally improve
volume and reduce proof times while giving the end product a boost of nutrition.
Sprouted brown rice flour is optimized for
gluten-free applications.
(800) 553-5687 * www.baystatemilling.com

Clean whites
Futurals colors from ROHA USA
achieve stable colors yet provide a
simple ingredient listing. The line
uses various juice concentrates,
vegetable extracts and blends
to achieve these results. The
company recommends its
Futurals White for use in icings
and glazes. The company recently expanded Futurals to include
strawberry red and grape shades plus hues of blue.
(888) 533-7642 * www.roha.com

126 Baking & Snack July 2015 / www.bakingandsnack.com

High antioxidant extracts
Exocyan cranberry extracts from Nexira provide
up to 90% proanthocyanidins (PACs), a class of
plant polyphenols with antioxidant properties. The A-type PACs in cranberries are
proven effective against urinary tract
infections. The company uses a
proprietary method of analysis to
guarantee the identity and quality
of its cranberry extracts. Organic grades are available.
(908) 707-9400 * www.nexira.com

http://www.adm.com http://www.corbion.com/bakery http://www.esourcebaking.com http://www.baystatemilling.com http://www.roha.com http://www.nexira.com http://www.bakingandsnack.com

Baking & Snack - July 2015

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