Baking & Snack - August 2014 - 50

PREMIXES

Consistent
Quality

The premix must have
good flow properties,
adjusted to the existing
equipment.
the micro ingredients uniformly dispersed in the end
product in order to meet a label claim, you should be using a premix," Mr. Kreienbrink said, suggesting bakers
need to stay abreast of what is happening in the market.
As product launches of functional foods and beverages
increase, differentiation becomes increasingly important.
"It always helps when working with a reputable premix supplier, one with a vast product line to choose from;
one with the expertise to help choose the correct ingredients amongst their vast product line and formulate the
premix; one with the capabilities to blend the ingredients
to fit your product's need," he added.

Discover the North Dakota Difference
Whole Wheat Flours:
The North Dakota Mill's high protein whole-wheat ﬂours are milled from
the best hard red spring wheat. They are ideal for use in whole wheat
breads and rolls or, when blended, for variety breads. Our whole-wheat
ﬂours are available in ﬁne, medium, and coarse granulations, in 50
pound and 100 pound bags.
Available in 50-pound bags are crushed, cracked and rolled/ﬂaked
wheat. These products are ideal for use in variety breads. White Whole
Wheat is also available.

Call 1-800-538-7721 to discover the difference.
www.ndmill.com h difference.
Call 1-800-538-7721 to discover the diff
di
www.ndmill.com

ISO 22000

ISOC E R T I / PAS 220
22000 F I E D
CERTIFIED

By themselves, some nutrients can be very colorful, but all color disappears at their
low usage rates.
Fortitech Premixes

It is critical that bakers understand there is no onesize-fits-all approach to premix formulation when adding
new nutrients to baked goods.
"To create a successful consumer product, the combination of ingredients cannot negatively impact taste,
texture, stability or shelf life," said Cathy Arnold, formulations regional manager-North America, Fortitech
Premixes, Schenectady, NY.
"A hallmark of our premixes is that each one is customized to the specific application," she continued. "Whether
it's a cereal, a bar, bread or a cookie, each of these applications has its own individual ingredient matrix and its
own individual processing conditions. Our food scientists
take all of this into account as they work with a customer
to determine the appropriate nutrients and forms to be
included in the premix."

http://www.ndmill.com http://www.ndmill.com

Baking & Snack - August 2014

Table of Contents for the Digital Edition of Baking & Snack - August 2014

Baking & Snack - August 2014
Table of Contents
Table of Contents
Editorial - Remarkable per capita flour data
Newsfront - AIB upgrades its baking science course
Custom Foods to triple capacity
B&CMA taps popular industry veteran as new president
Have your cake, eat it too
In Brief/Correction
In Memoriam/People
Hostess hails flagship plant expansion
Pepperidge Farm’s Britt to speak to ELDC
Snak King - Finding Leg Room
Freeport steps up for organic
‘Try anything’ innovations
California roots
Premium Breads - A Premium on Health
Using the European approach
Baking better burger buns
Premixes - Setting the Stage
New options for additions
Gums & Hydrocolloids - Not-So-Secret Ingredients
Yes, America grows guar
Ingredient App - A Rye Revival
Mixing Technology - A Perfect Match
Growing gluten-free
Flatbread Technology - Flat’s Where It’s At
Cranking out ‘handmade’ products
Flat and happy
Vertical Packaging - Straight Up and Down
The making of a smooth operator
Form and function
Sanitation Strategies - Behavior Beyond Training
Industry Images: BEMA - Connecting the Industry
Industry Images: IFT - A Gem of an Event
Events
Innovations
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - August 2014 - Baking & Snack - August 2014
Baking & Snack - August 2014 - 2
Baking & Snack - August 2014 - 3
Baking & Snack - August 2014 - 4
Baking & Snack - August 2014 - 5
Baking & Snack - August 2014 - 6
Baking & Snack - August 2014 - 7
Baking & Snack - August 2014 - 8
Baking & Snack - August 2014 - Table of Contents
Baking & Snack - August 2014 - 10
Baking & Snack - August 2014 - Table of Contents
Baking & Snack - August 2014 - Editorial - Remarkable per capita flour data
Baking & Snack - August 2014 - 13
Baking & Snack - August 2014 - B&CMA taps popular industry veteran as new president
Baking & Snack - August 2014 - 15
Baking & Snack - August 2014 - In Brief/Correction
Baking & Snack - August 2014 - 17
Baking & Snack - August 2014 - Pepperidge Farm’s Britt to speak to ELDC
Baking & Snack - August 2014 - 19
Baking & Snack - August 2014 - 20
Baking & Snack - August 2014 - Snak King - Finding Leg Room
Baking & Snack - August 2014 - Freeport steps up for organic
Baking & Snack - August 2014 - 23
Baking & Snack - August 2014 - 24
Baking & Snack - August 2014 - 25
Baking & Snack - August 2014 - 26
Baking & Snack - August 2014 - ‘Try anything’ innovations
Baking & Snack - August 2014 - California roots
Baking & Snack - August 2014 - 29
Baking & Snack - August 2014 - 30
Baking & Snack - August 2014 - Premium Breads - A Premium on Health
Baking & Snack - August 2014 - 32
Baking & Snack - August 2014 - 33
Baking & Snack - August 2014 - 34
Baking & Snack - August 2014 - 35
Baking & Snack - August 2014 - 36
Baking & Snack - August 2014 - 37
Baking & Snack - August 2014 - Using the European approach
Baking & Snack - August 2014 - 39
Baking & Snack - August 2014 - 40
Baking & Snack - August 2014 - 41
Baking & Snack - August 2014 - Baking better burger buns
Baking & Snack - August 2014 - 43
Baking & Snack - August 2014 - Premixes - Setting the Stage
Baking & Snack - August 2014 - 45
Baking & Snack - August 2014 - 46
Baking & Snack - August 2014 - 47
Baking & Snack - August 2014 - 48
Baking & Snack - August 2014 - 49
Baking & Snack - August 2014 - 50
Baking & Snack - August 2014 - New options for additions
Baking & Snack - August 2014 - 52
Baking & Snack - August 2014 - Gums & Hydrocolloids - Not-So-Secret Ingredients
Baking & Snack - August 2014 - 54
Baking & Snack - August 2014 - 55
Baking & Snack - August 2014 - 56
Baking & Snack - August 2014 - 57
Baking & Snack - August 2014 - Yes, America grows guar
Baking & Snack - August 2014 - 59
Baking & Snack - August 2014 - 60
Baking & Snack - August 2014 - Ingredient App - A Rye Revival
Baking & Snack - August 2014 - 62
Baking & Snack - August 2014 - Mixing Technology - A Perfect Match
Baking & Snack - August 2014 - 64
Baking & Snack - August 2014 - 65
Baking & Snack - August 2014 - 66
Baking & Snack - August 2014 - 67
Baking & Snack - August 2014 - 68
Baking & Snack - August 2014 - Growing gluten-free
Baking & Snack - August 2014 - 70
Baking & Snack - August 2014 - 71
Baking & Snack - August 2014 - 72
Baking & Snack - August 2014 - 73
Baking & Snack - August 2014 - 74
Baking & Snack - August 2014 - Flatbread Technology - Flat’s Where It’s At
Baking & Snack - August 2014 - Cranking out ‘handmade’ products
Baking & Snack - August 2014 - 77
Baking & Snack - August 2014 - 78
Baking & Snack - August 2014 - 79
Baking & Snack - August 2014 - Flat and happy
Baking & Snack - August 2014 - 81
Baking & Snack - August 2014 - 82
Baking & Snack - August 2014 - Vertical Packaging - Straight Up and Down
Baking & Snack - August 2014 - 84
Baking & Snack - August 2014 - 85
Baking & Snack - August 2014 - The making of a smooth operator
Baking & Snack - August 2014 - 87
Baking & Snack - August 2014 - 88
Baking & Snack - August 2014 - Form and function
Baking & Snack - August 2014 - 90
Baking & Snack - August 2014 - 91
Baking & Snack - August 2014 - Sanitation Strategies - Behavior Beyond Training
Baking & Snack - August 2014 - 93
Baking & Snack - August 2014 - 94
Baking & Snack - August 2014 - 95
Baking & Snack - August 2014 - 96
Baking & Snack - August 2014 - Industry Images: BEMA - Connecting the Industry
Baking & Snack - August 2014 - 98
Baking & Snack - August 2014 - 99
Baking & Snack - August 2014 - 100
Baking & Snack - August 2014 - Industry Images: IFT - A Gem of an Event
Baking & Snack - August 2014 - 102
Baking & Snack - August 2014 - 103
Baking & Snack - August 2014 - 104
Baking & Snack - August 2014 - 105
Baking & Snack - August 2014 - Events
Baking & Snack - August 2014 - 107
Baking & Snack - August 2014 - Innovations
Baking & Snack - August 2014 - 109
Baking & Snack - August 2014 - Products & Packaging
Baking & Snack - August 2014 - 111
Baking & Snack - August 2014 - 112
Baking & Snack - August 2014 - 113
Baking & Snack - August 2014 - 114
Baking & Snack - August 2014 - New on the Shelf
Baking & Snack - August 2014 - Marketplace
Baking & Snack - August 2014 - 117
Baking & Snack - August 2014 - 118
Baking & Snack - August 2014 - 119
Baking & Snack - August 2014 - 120
Baking & Snack - August 2014 - Ad Index
Baking & Snack - August 2014 - New Product Spotlight
Baking & Snack - August 2014 - 123
Baking & Snack - August 2014 - 124
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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