Baking & Snack - May 2004 - 81

CALCIUM, CARAMEL

CALCIUM ENRICHMENT SOURCES
Ingredient

Calcium
content
(%)

Calcium carbonate
Calcium stearoyl lactylate
Calcium sulfate, anhydrous
Calcium sulfate, dihydrate
Calcium propionate
Dried whey
Non-fat dry milk
Monocalcium phosphate
White ﬂour
Yeast foods
Calcium sulfate type, single strength
Monocalcium phosphate type

40.0
4.7
29.0
23.0
21.5
0.64
1.31
17.1
0.011
7.4
8.5

Increments
of use
(% of ﬂour
weight)

Contribution
of calcium
(mg/lb of
bread)

*
0.1
0.1
0.1
0.1
1.0
1.0
*
100.0

113.4
13.3
82.2
65.2
60.9
18.1
37.1
48.4
31.1

0.1
0.1

21.0
24.1

*Usage level increments are in the 0.1% range, but calcium carbonate and monocalcium phosphate interfere
with fermentation and dough pH and are, thus, not recommended for calcium fortiﬁcation of yeast-raised
products. The most frequently used form of calcium chosen in the wholesale baking industry for calcium supplementation is calcium sulfate in dihydrate form.
S.S. Jackel, American Society of Bakery Engineers, 1987

CARAMEL AND
CRUST COLOR
Crust browning in baked foods is caused by the
Maillard reaction, but brown colors are also added
deliberately to baked foods in the form of caramel.
Caramel. This useful colorant is formed by heating
sugar to about 165°C to 176°C (330°F to 350°F)
or boiling corn syrup or liquid sugar to a constant
temperature above 121°C (250°F). In its natural state,
caramel is an amorphous brown material. Processors offer caramel in a spectrum of shades, from pale
yellow and dark brown, with ﬂavors that range from
nearly tasteless to pleasant and eventually to acrid and
bitter. It comes in both liquid and powdered forms.
It is readily dispersible in water and dough systems.
Caramel is an exempt color and produces rich brown
shades, often difﬁcult to achieve with conventional
food dyes. Other names for caramel include burnt
sugar and caramelized sugar.
Maillard reaction. Also known as the browning
reaction, this chemical change in the crust results in
both color and ﬂavor development. When heated,
the amino acids of protein react with free reducing
sugars to form melanoidins, which are the major ﬂavor
and aromatic compounds of bread crust. Recently, a
food ingredients manufacturer developed browning
reaction accelerators. Derived from cellulose and dextrose, they take their coloring action from the Maillard
reaction and develop an attractive brown color when
heated, including in microwave ovens.

FOODTOOLS, INC

portioning solutions

Slice your products quickly
and efﬁciently with the
most advanced cutting
equipment available

Form crumb crust on bottom
and side walls of pan

Slice multiple slabs
See
from sponge cakes
us at
the Bakery
Showcase 2004
5.16.04 - 5.18.04
Toronto Congress
Center
Slice and insert
Toronto, Ontario
dividers between
Booth # 1010

each portion

West Coast
315 Laguna Street
Santa Barbara, CA 93101
P 805-962-8383
F 805-966-3614

Midwest & East Coast
190 Veterans Boulevard
South Haven, MI 49090
P 269-637-9969
800-644-2377
F 269-637-1619

United Kingdom
17 Cloverley Road
Ongar, Essex CM5 9BX
P 01277 364869
F 01277 363577
M 07715 121619

www.foodtools.com

For more information, see Page 162

May 2004 / BAKERS PRODUCTION MANUAL / 81

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Baking & Snack - May 2004

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