Milling & Baking News - November 13, 2012 - (Page 31)

Indulge in extras White chocolate and Greek yogurt coatings are just two ways to innovate in premium baked foods C onsumers seeking indulgent grain-based foods may like the ideas of bakers who indulge in ingredient innovation. Chocolate sourced from a specific place or made to a certain size may add intrigue. Greek yogurt coatings have become another option for indulgent baked foods. Also, do not forget the approaching holidays and the related colorful, flavorful themes that may serve as ways to add extravagance to cupcakes. More ways to innovate with chocolate may be on the way due to planned expansions from chocolate ingredient suppliers. Cargill Cocoa & Chocolate recently invested in its Wormer facility in The Netherlands. New laboratory facilities include a microbiological and technical laboratory for product and quality control as well as an application laboratory that provides development and recipe formulation assistance for customers. The facility is home to Cargill’s Gerkens cocoa powders. “Gerkens range of Dutch dark premium cocoa powders combines an intense dark color with a smooth chocolaty taste that can be used in any application,” said Courtney LeDrew, marketing manager for Cargill Cocoa & Chocolate. “As a result, commercial bakers and snack producers can develop great tasting products using less cocoa powder to achieve desired color. Generally powders with a higher fat content are included in gourmet or high-end bakery items.” Within the range, Gerkens Holland DS150, which has a premium Cupcake sales at U.S. in-store bakeries (in millions) 2011 2010 2009 2008 $337 $306 $277 $233 Source: The Nielsen Co. Perishables Group dark color, is suited for use in luxurious desserts and ice cream, according to Cargill Cocoa & Chocolate. The smooth taste of Dutch dark powders means bakers do not need to use sugar to mask bitterness that may be associated with dark powders, according to the company. Puratos, which has a U.S. office in Cherry Hill, N.J., deals in Belgian chocolate. A water-based technology in Cremfil Ultim, which is 25% Belcolade Belgian chocolate, prevents cake from drying out. Cryst-o-fil is a base that uses pre-crystallized technology and includes a minimum of 50% Belgian chocolate. More chocolate creating capacity is coming from Barry Callebaut, Zurich, Switzerland. The company plans to invest in core chocolate molding capacity in a facility in St. Albans, Vt., and it also has agreed to purchase the assets of the Chatham, Ont., facility of Batory Industries Co. Together with its facility in Robinson, Ill., Barry Callebaut will have two facilities to service customers in the Midwest market. The Milling & Baking News November 13, 2012 / 31 /   Food Ingredient Solutions® BAKE 'N JOY

Table of Contents for the Digital Edition of Milling & Baking News - November 13, 2012

Milling & Baking News - November 13, 2012
Change agent at General Mills, NAMA chairman celebrates ‘noble’ industry
Countering higher input costs, B.B.U. to raise prices in November
Late News - Flat Flowers earnings after one-time charge
Table of Contents
News/Comment - Lack of focus on farm issues likely to change
Editorial - Many milling positives in tough environment
Late News
Data - January-September flour output reaches new record high
Financial Results - Mondelez earnings down 29% in third quarter, sales fall 2%
Oreo, belVita buoy biscuit business at Mondelez
CSM B.S.N.A. unit performs well in tough market
Morning foods wake up at Kellogg
Industry Activities - Millers in ‘deep dive’ exploring possible vitamin D fortification
Meyer elected vice-chair of NAMA; two honorary memberships named
Merchandising - Winners in America’s Best Raisin Bread Contest crowned
Business - Bakers look to resume operations in wake of Hurricane Sandy
Flowers acquiring Bimbo assets in California, Oklahoma
With Wisconsin project, Horizon doubling whole wheat capacity
Baker’s Pride opens new donut plant
Wind farm built to supply power to Bimbo in Mexico begins operating
Strikes may be looming at Hostess Brands baking plants
Mondelez to close Mr. Christie cookie plant in Toronto
Red Star, Lesaffre to raise yeast prices
ADM opens sweetener transfer terminal in Chattanooga
Nutrition and Health - Whole Grain Stamp success spans participating companies of all sizes
Food Ingredient Solutions - Indulge in extras
Milling Technology - ADM Milling expanding Beech Grove flour mill
The Andersons agrees to major grain facility acquisition
Gavilon opens grain facility in South Dakota
POET-DSM buys equipment for cellulose production
Washington - Breaking Washington gridlock
Weather Outlook - In marked change, world weather pattern transitioning to ‘normal
Washington - Elections may bring little change to Senate ag committee
Farm bill fate uncertain in lame duck session of Congress
U.S.D.A. offers assistance to hurricane victims
People - With Cargill c.f.o. resignation, David MacLennan to fill in
Brad Pederson named supply chain manager at Caravan Ingredients
ADM taps two for management positions
Transportation and Distribution - N.G.F.A. seeks easier path to contest ‘unreasonable’ rail rates
Nutrition and Health - Initiative shows gains in nutrition content in children’s cereal
Ingredient Market Trends - U.S.D.A. raises forecasts for U.S. and world 2012-13 wheat ending stocks
Supplier Innovations
Marketplace Business Network
Ad Index

Milling & Baking News - November 13, 2012