bake - March/April 2023 - 6

management
Reduce Oil Content,
Not Functionality
Managing your food costs requires a diligent review of your bakery
production methods and formulations. Fortunately, examining
the costs of the bakery ingredients you rely on every day is
made simpler by continuous advances on the supply side.
Corbion offers prime examples of how innovation can transform
your production process. Here are three examples:
* Reduce oil content in your formula.
* Maintain essential functionality.
* Satisfy consumer demands for simpler labels.
" We are looking back at a shift to innovation, and clean label
is strongly back on the table, " points out Abby Ceule, Corbion's
senior director of ingredient solutions.
New innovations from Corbion include Vantage 2060, which
assists you in the ability to get emulsifiers off the label.
" This product enables you to find clean label solutions and
save costs, " Ceule says. " Being mindful of cost is still an issue. "
The facts are that the cost of vital wheat gluten is nowhere
near where it was three years ago, when it was more than double
the cost.
Corbion is continuing to double down and find new solutions
in this space, explains Ceule, and adding the obvious factor that
the consumer cost of going to the grocery stores has gone up.
Optimizing bowl costs
At the International Baking Industry
Expo (IBIE) in 2022, Corbion
shared solutions for dough
strengthening, protecting
and preserving freshness
and optimizing bowl
costs. Featured products
included:
* Ultra Fresh® - This
tiered portfolio offers a
variety of solutions for
increased moistness, resilience
and softness.
*
Pristine® 3000 - The
most robust dough conditioning
innovation from Corbion
to date, Pristine 3000 enables
06 < MAR-APR 2023 | bakemag.com
bakers to overcome common quality hurdles such as wheat
protein inconsistencies without relying on gluten supplementation
and traditional solutions like DATEM.
Corbion introduced an enzyme-based solution called Vantage
2060 to help bakers deliver consistently high-quality products
while eliminating use of mono- and diglycerides, as many labelfocused
shoppers prefer. The solution makes it possible to reduce
oils and hard fats by up to 60% (with or without mono- and
diglycerides), thereby helping lower bakers' exposure to volatility
in raw material pricing.
With widespread supply chain issues and raw material pricing
volatility, challenging bakers to profitably deliver consistent
product quality, Corbion introduces a consumer-friendly solution
that allows significant reduction of oil content while retaining
crucial functionality in baked goods. Vantage 2060 enables
bakers to decrease use of costly oils and even reduce or replace
mono- and diglycerides while maintaining both bowl cost and
performance in terms of sliceability and stackability.
Oils and fats have always played a major role in helping bakers
maintain consistent quality and predictable performance
in baked goods. Corbion tested Vantage 2060 in commercial
bread in both low and high oil formulations. Product containing
Vantage 2060 maintained a softer texture yet stronger crumb
resilience throughout shelf life, allowing you to reduce oil usage
without impacting quality or slice-ability.
Vantage 2060 also supports bakers who want to respond to
the growing number of label-focused consumers looking for
products with simpler, more understandable formulations. Although
many have been reluctant to replace mono- and diglycerides
because of their usefulness in achieving important characteristics
- crumb softness and resilience, grain structure, loaf
volume, sliceability and stackability - Vantage 2060 replicates
the critical functionality of mono- and diglycerides and is easily
implemented in existing formulas. It also performs well in conjunction
with Corbion's Pristine® 3000 and Ultra Fresh® portfolio.
Among bakers' concerns has been that lowering oil and/or
mono- and diglycerides would result in the gumming-up of slicers
in multi-dough runs, torn product and product that collapses
too easily when stacked. But functionally, Vantage 2060 mimics
the performance bakers are used to getting from oils and monoand
diglycerides, while helping to stabilize bowl costs.
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