bake - July/August 2021 - 42

breads
WHEAT
PROTEIN
VARIABILITY
Changing and unpredictable protein
content in wheat crops is making it
harder for bakers to ensure consistent
quality in their products and addressing
the problem through supplementation with
vital wheat gluten can subject them to volatile pricing and
supply issues. Now global functional ingredient provider
Corbion introduces two new solutions that shrink the importance
of gluten as a factor shaping the product consistency
bakers can achieve with the dough improvers they
currently use.
The new Pristine® 100 G is a drop-in solution that can be added
on top of bakers' existing dough conditioning systems to
reduce or eliminate supplementation with vital wheat gluten,
without compromising gas retention during proofing, volume,
and oven spring.
" Bakers build their brands on delivering consistent, predictable
product quality, " says Kathy Sargent, director of
global market strategy at Corbion. " With wheat protein content
varying so much by crop year, they've been forced to
put up with the added cost and inconvenience of supplementing
with vital wheat gluten in order to achieve consistency.
We developed Pristine 100 G, so they don't have to do
that anymore. "
In addition to combatting protein variability without gluten
supplementation, Pristine 100 G helps bakers eliminate
the inconvenience of frequent adjustments to mix time and
absorption - and does so without requiring the replacement
of existing dough improver systems.
Corbion is also launching Pristine 2200, a dough conditioning
system replacement that fully optimizes dough quality
and performance, even when wheat protein content is
substandard, or when gluten reduction is a goal.
" We want bakers to be able to choose the solution that
best fits the needs of their business, " Sargent says. " Offering
these new solutions means our customers now have effective
alternatives in response to gluten challenges. "
42 < JUL-AUG 2021 | bakemag.com
LISTERIA CONTROL
Improvements to the newly relaunched Corbion
Listeria Control Model (CLCM) have made the job of
identifying the most effective and cost-efficient Listeria
control method really easy. The online model uses
data from 20-plus years of Listeria research in foods.
It uses pH, Aw (water activity), salt content and other
parameters to determine the optimum antimicrobial
to achieve the desired level of Listeria control.
Food manufacturers using CLCM have been able to
significantly reduce product development time.
" This tool gives our customers a speed-to-market
advantage, " says Lonneke van Dijk, director,
sustainable food solutions at Corbion. " And it's a tool
that just gets better with time as we incorporate more
real-world data and customer-requested improvements.
The latest version of CLCM is more powerful and userfriendly. "
Improved
functionality delivers even more accurate
predictions in products that contain vinegar.
Additional data from three more years of validation
studies adds greater robustness to the model.
A friendlier user interface allows easy access, even
on mobile devices.
Modeling results display clearly named prediction
lines. " Typical prediction " and " Conservative
prediction " better describe the likely outcomes for each
set of parameters.
CORBION
http://www.bakemag.com
bake - July/August 2021

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