Baking&Snack - February 2013 - 82

ANTIOXIDANTS, PRESERVATIVES

• Depanners
Rolls, bread, pizza, and specialized products.
Delidder option available
Inline Captilever Style
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Vacuum cups, belts and retainers

• Proofers
Racetrack
Capstep

• Product Coolers
• Oven Equipment

Racetrack
Capstep

Oven Loaders for pans and hearth products
Combination Loaders for pans and peelboards
Oven Unloaders for pans and hearth baked products

• Robotic Pan Handling
Robocap pan stacking and unstacking
Storage and retrieval equipment

• Pan Conveyors / Coolers
• Pan Lidding and Delidding Equipment
Inline and Pick & Place

• Product Conveyors
• Dough Conveyors
• Cleaning Equipment
Ultra-Sonic belt washers
Pan Cleaners
Board Cleaners

• Peelboard Equipment
Peelboard Unstackers
Peelboard Stackers
Peelboard storage and retrieval
Peelboard Cornmeal Dusters

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booth #6109

• Switches, etc.
Right angle transfers for pans and product
Lateral switches
Horizontal switches
Turn tables for pans

• Specialty conveyors, etc.
Indexing conveyors for roll and bread lines
Pan / Peel elevators
Reciprocators
Smart belt systems and alignment conveyors
Paper strippers

• Slicer Feed Systems
• Pans / Trucks
Baguette pans
Baking sheets
Bread pans (deep drawn)
Pan trucks
Baking racks

• Sales and Service
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82

For more
/ Baking & Snack / February 2013 information, see Page 133

it provided an Oxidative Stability
Index (OSI) reading of 15 hours,
compared with nine hours for the
untreated control.

How applied?
Adapting snack and bakery processes to use natural-source antioxidants and preservatives generally
presents no substantial changes in
conditions, according to the ingredient manufacturers contacted
for this article. Most of these ingredients can be added directly
with other dry materials; however,
Mr. Skrzypiec noted that Brolite’s
blended product will require a bit
more water to compensate for its
cultured wheat flour.
Spray applications of ICL’s licorice extract will need modest agitation when dispersed in water to prevent it from settling, Ms. Heidolph
explained. But when put into
doughs, its solubility is no problem,
and the natural antioxidant does not
affect flour functionality or starchpasting properties.
Consulting the ingredient supplier is a good idea when making
the change to clean-label antimicrobials and antioxidants. “Usage
depends on end product application,” Ms. Bailey said. “We offer
different formulas and delivery
methods, taking into account
the different mixing procedures,
baking and storage temperature, as
well as end product pH.”
Choice is important, and Mr.
Jonas emphasized that some ingredients are designed for the oils
used in baked foods and snacks,
while others are intended for incorporation into the dough itself.
“The key is not so much to adjust
the process conditions as it is to
know when to add the antioxidant
and/or natural ingredient,” he
said. “Application to specific products means different use levels and
whether to add it into the mix or
onto the surface.”

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Baking&Snack - February 2013

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