Baking&Snack - December 2016 - 61

White sorghum syrup makes a good alternative to a sugary coating for snacks and ready-to-eat cereals.
Briess Malt & Ingredients

plant and is about 1.4 to 1.6 times sweeter
than sucrose, with the same 4 Cal per g.
In most recipes, one cup sugar can be
replaced by two-thirds cup agave, along
with a minor adjustment to added liquids.
If extreme calorie and added sugar
reduction is desired, stevia-enhanced
agave nectar is available to bakers. It
contains less than 3 Cal per g. "Because
it is about four times as sweet as sucrose,
it is possible to get up to a 75% reduction
in sugar and calories," said Thom King,
president, Steviva Ingredients.
Bakers can choose from other syrups
extracted from plants and grains, with
sources ranging from maple trees to rice
kernels to tapioca pearls. These minimally processed ingredients vary in sweetness. Many such syrups are not as sweet
as sugar, yet they still deliver 4 Cal per g,
which means more might be necessary to
achieve the same sweetness as sugar when
used alone. This is why syrups are often
used along with high-intensity sweeteners. When a natural positioning is desired, they can be paired with stevia or
monk fruit or both.

Sweet, with benefits
There are a number of ingredients that
naturally provide sweet taste without being considered sweeteners; thus, they do
not contribute added sugars to a product
formulation. One of the more common
ingredients is chicory-root-fiber inulin.
"Some chicory-root-fiber inulin in-

gredients are as high as
65% the sweetness of
sugar yet still contain at
least 75% dietary fiber,"
said Scott Turowski, technical sales manager, Sensus
America, Inc. "Chicoryroot fiber is synergistic with
high-intensity sweeteners and
has masking properties to help
provide a clean sweetness."
Another new ingredient is sprouted
whole wheat powder. This first-of-itskind whole grain nutritive sweetener developed by Briess is 100% pure sprouted
whole wheat and is declared as such on
product labels. It delivers nutrition and
sweetness created during natural sprouting, gentle cooking and drying.
"Simultaneously, it contributes zero
'added sugars,' while replacing part to
all of the sugar in a formula, reducing or
eliminating the amount of 'added sugars'
on the label," Ms. Giebel said. "One example is a pound cake with 50% of the
added sugars reduced through the use of
sprouted whole wheat powder."
Another interesting sweetener is isomaltulose, which is made from beet sugar and occurs naturally in honey. It is an
effective and healthy sugar with a mild,
sweet taste. Having a low effect on blood
sugar levels but being fully digestible, it
provides full carbohydrate energy in a
balanced and sustained way, eliminating
the undesired "boost and crash effect"
generally associated with other sugars,
according to Jon Peters, Beneo president.
"Our isomaltulose is a proven contributor to better fat oxidation in energy metabolism, potentially providing longerterm benefits for body composition and
weight management," Mr. Peters said.
"US consumers are becoming increasingly aware that not all sugars are alike,"
Mr. Peters concluded. "They are seeking balanced energy and good taste in a
healthier sugar from natural sources."

Find resources for sweeteners by
visiting www.esourcebaking.com.
Browse by category under Ingredients,
and click on Major for listings.

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, 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.

http://www.esourcebaking.com

Baking&Snack - December 2016

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