Baking&Snack - August 2012 - 140

innovations
Pizza crust mix answers USDA’s whole grain call
EasyGrAin pizza crust mix from Bay State Milling Co. makes whole-grain-rich products fit for the USDA’s revised National School Lunch Program, which goes into effect with the coming school year. Containing the company’s GrainEssentials extrafine White Whole Wheat flour, the mix provides 53% whole grain on a flour-weight basis. It produces the lighter crust color and milder flavor preferred over traditional whole wheat. Bay State developed this mix after hearing bakers and other food manufacturers voice concerns about the USDA program’s whole grain requirements. The new mix presents a simple way to offer whole grain pizza products because it requires only the addition of water and dry yeast. The company also launched Contadino pizza flour, developed for authentic Neapolitanstyle pizza products. Milled to a fine, smooth granulation, this flour excels in dough handling, taste and texture in a variety of ovens including wood-fired systems. It suits use in products for the food service market and provides cost savings and increased shelf life compared with imported brands. The Rothwell GrainEssentials Center, the company’s innovation center located at Quincy, MA, developed and tested both new products. “Creating innovative, high-quality, affordable grain-based products for our customers is what Bay State is all about, said Colleen Zammer, Bay State’s director of product marketing. “These two products are a ” perfect example of the diverse capabilities of our company with a focus on solutions for the consumer. ” (800) 553-5687 • www.baystatemilling.com

Enzyme tech for crackers
Improve the quality and yield of crackers with CrackerVantage, a new enzyme system from Caravan Ingredients. The all-in-one blend reduces dough fermentation time up to 30% and creates a more tolerant dough. Baked crackers are stronger so they break and chip less, thus decreasing waste during packaging. Tolerance time increases up to 8 hours, eliminating dough waste during mechanical breakdowns. By reducing fermentation time, CrackerVantage allows the baker to convert to faster straight-dough methods. (800) 669-4092 • www.caravaningredients.com

Improves par-baked bread
Ingredient choices from DuPont Nutrition & Health give par-baked breads better shelf life and crust quality. The company’s enzymes, supported where necessary by lecithin, yield breads having the desirable thin, tender crusts with long-lasting crispness after final bake-off, a big improvement over the hard brittleness of white bread and leathery toughness of high-fiber styles. Another approach to extend shelf life of bread stored at ambient temperatures uses POWERFresh Bread 9740 along with Dimodan HP 45. The combination helps bread maintain soft, moist crumb with peak resilience for up to 20 days. (800) 255-6837 • www.danisco.com

Artisan butters
Wüthrich 83% European Style Butter and Clarified Butter are now available from Grassland Dairy Products. The European style contains 83% fat for extra body in croissants, puff pastries and similar baked foods. Because of the high fat content, bakers can use one-quarter less product and achieve the same results. Its high plasticity gives greater lamination and puff during baking. The clarified product is 99.9% pure butterfat. (800) 428-8837 • www.grassland.com

Clean label treated flours
Purafarin thermally treated flours from Kampffmeyer can be used in clean-label applications that require binding, stabilizing and thickening. The functional flours perform without adverse impact on sensory or technological properties. They create stable viscosities and help prevent syneresis. (+49) 40 75109 614 • www.kampffmeyer.de

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http://www.baystatemilling.com http://www.caravaningredients.com http://www.danisco.com http://www.grassland.com http://www.kampffmeyer.de http://www.bakingandsnack.com

Baking&Snack - August 2012

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