Baking & Snack - July 2004 - 137

Chester-Jensen Co., Inc.

Danisco USA, Inc.

P.O. Box 908
345 Tilghman St.
Chester, PA 19016
Phone: (610) 876-6276
Fax: (610) 876-0485
Web: www.chester-jensen.com
E-mail: htxchng@chester-jensen.com

201 New Century Pkwy. * New Century, KS 66031
Phone: (800) 255-6837 * Fax: (913) 764-5407
Web: www.danisco.com

Chester-Jensen Co. was established in 1914 and traded for its
initial 35 years of business as the Chester Dairy Supply Co. As
times changed, so did the company, with expansion into the food
processing industry with industrial machinery that excelled in
quality and promoted a name based on proven performance.
Chester-Jensen Plate Type Heat Exchangers handle liquid heating and cooling of any homogeneous product, operate efficiently
and effectively using rugged stainless steel plates and have an optimum sanitary design to meet every processor's concerns.
Its Liquid Chillers cool any volume of sanitary water, glycol or brine
to within 0.5°C of the respective freezing point
using ammonia or Freon refrigerant. The
cooled liquids are then used to control dough
temperature in jacketed mixers as well as other
applications. Units are cleanable, inspectable,
USDA -approved, ASME-certified and free from
damage caused by inadvertant freeze-up.

Davisco Foods
International, Inc.
11000W. 78th St., Suite 210
Eden Prairie, MN 55344
Phone: (952) 914-0400
Fax: (952) 914-0887
Web: www.daviscofoods.com
E-mail: info@wheyoflife.org

Davisco Foods International, Inc. has made it a mission to lead
the industry in food technology by producing innovative proteins
for health and nutrition. A privately held, family-owned business,
Davisco produces a full line of whey protein products.
Davisco's BiPRO® is a whey protein isolate that is a pure,
clean-flavored source of high-quality protein and gives structure to bakery products. BiPRO® can be used in bread, tortillas,
muffins, cookies, brownies and other bakery products. It not
only provides functional properties but also imparts nutritional
advantages as well. Because BiPRO® is naturally high in protein
and low in carbohydrates, it is an ideal ingredient for both traditional bakery products as well as those formulated for a lowcarbohydrate lifestyle.

Danisco develops and produces functional ingredients for the food
and beverage industry.
Its broad product range is backed by top technical services,
creating innovative, high-quality solutions for food and beverage
products. Its products include antimicrobials, antioxidants, emulsifiers, enzymes, flavors, functional systems, specialty fats, specialty
sweeteners, starter cultures and media and textural ingredients.
Emulsifiers are its largest product group including some of the
leading brand names in the baking industry.
Danisco enzymes are specially designed for milling and baking
purposes. Its enzymes represent years of experience, a profound
knowledge of microbiology, fermentation and enzyme technology
and a detailed understanding of breadmaking processes.
One of the hallmarks of the Danisco is its specialty sweeteners
- Litesse®, lactitol, xylitol and xylose. These products perform
as excellent sugar replacers in no-sugar-added, sugar-free, lowglycemic and reduced-calorie products.

Degussa Texturant Systems
3582 McCall Place, N.E. * Atlanta, GA 30340
Phone: (800) 241-9485 * Fax: (770) 986-6282
Web: www.texturantsystems.com
E-mail: texturants@degussa.com

Texturant Systems, a business line of Degussa Food Ingredients,
has been developing, producing and marketing a wide range of
texturizing agents on a worldwide basis for more than 80 years. Our
product line includes Agars, Alginates, Blends, Carrageenans, Galactomannans, Lecithins, Pectins and Xanthan Gum. Our products
are used in all areas of the food industry particularly in a growing
number of bakery applications such as breads and rolls, donuts,
frozen dough, fillings, icings and glazes, meringue, pie and pizza
crusts, sweet goods and tortillas.
Our Emulthin™, Emulzym™ and Gelogen™ range of products
provides a unique, innovative concept integrating the synergistic
functionality between hydrocolloids, emulsifiers and other minor
functional components. Our in-depth knowledge of the ingredients we produce, in combination with our specific manufacturing
process, allows us to offer systems that can replace and outperform
more expensive ingredients.

July 2004 / BAKING & SNACK / 137

http://www.danisco.com http://www.chester-jensen.com http://www.texturantsystems.com http://www.daviscofoods.com http://www.ife.org

Baking & Snack - July 2004

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