Baking & Snack - December 2014 - 79

Q&A
Answering some of the most
frequently asked questions about
ARCTICTM
Frozen Dough Solutions
is a team of three experts from
AB Mauri North America:
› Barry Clayton, Senior Vice President-Global Applications
› Pete Howald, Technical Service Manager
› Rachel Cannon, Bake Lab Technician
Q: A lot can be said about ARCTICTM
scribe it in a sentence or less?
, but how would you deA:
"In its simplest terms, Arctic is a cleaner label oxidation
system that provides volume to fi nished product. But it is
important to note that while both Arctic CL and Pastry are
label-friendly options, Arctic 75C is a traditional solution."
-Cannon
Q: What makes ARCTICTM
products?
different than other frozen dough
A: "Frozen dough has always been established on DATEM- and
ADA-based products. But ARCTICTM
is taking some of the newest
enzyme technology available in the industry and bringing
it to the frozen dough world. Previously, it was not uncommon
to see a clean label solution that would not stand up to
those DATEM- and ADA-based solutions. Our initial hope with
ARCTICTM
Q: What is the ARCTICTM
customer base?
A: "The customer base for Arctic is anybody producing frozen
dough-from small retail shops, to mid-sized artisan
bakeries, to grocery and industrial facilities, to bakery
distributors." -Howald
Q: What benefi ts does ARCTICTM
provide to bakers?
A: "For mid- and large-sized industrial bakers, ARCTICTM
gives
them the opportunity to focus on their primary production
processes as well as introduce a full range of products that
customers are demanding. ARCTICTM
works for bakers beclean
label technology was to get within 5 percent of
the industry standard of volume. However, after 90 days with
ARCTICTM
, we saw comparable results, and in some instances,
better results, than with ADA- and DATEM-based solutions.
You can't help but to get excited about that." -Howald
Q: How was ARCTICTM
created?
A: "A lot of research and development went into the creation of
ARCTICTM
including a longer-than-normal evaluation period
since we are talking about a 90-day freezing period. If we
had wanted to make adjustments to the product during the
trial, we'd have had to wait until the end of the 90-day cycle."
-Cannon
Q: What role does ARCTICTM
dough?
play in the fermentation of frozen
A: "We like to think of frozen dough as delayed fermentation.
Fermentation starts the minute you put yeast into dough, so
really ARCTICTM
provides an opportunity for stabilizing fermentation
before and after dough is frozen. When dough is taken
out of the freezer, fermentation starts again, enhancing fl avor
in the fi nished good." -Clayton
Q: How is ARCTICTM
evaluated?
A: "We evaluate ARCTICTM
in fi nished baked goods in several
ways, including physical attributes like crust color, structure
and shred, and analytical attributes like volume as well as
length and height measurements." -Cannon
cause it allows them to be more fl exible, produce larger runs,
bake cleaner label goods and ultimately, offer baked items
that stand the test of time in the freezer." -Clayton
Q: What advantages does ARCTICTM
A: "ARCTICTM
provide to its customers?
has the opportunity to change the mindset of customers.
For example, one of our customers had been using
a competitive product for well over 20 years with no intention
of changing. After having the opportunity to try our
solution in its frozen dough process, that customer was so
pleased with the results that it recently made the change to
ARCTICTM
. Another customer had been using a DATEM-based
product but needed something to clean up its label. After
building a scratch formulation and trialing for 90 days,
the customer called to say it couldn't make the change,
assuming the products were labeled incorrectly during the
trial. After a second 90-day trial, the customer saw an 8
percent volume lift vs. the incumbent competitive product,
and subsequently said it should have changed after the
fi rst 90 days." -Howald
Q: What does the future hold for the enzyme technology used
in the ARCTICTM
line?
A: "We're just scratching the surface of the baking industry
with enzyme technology. The real game changer will be how
enzymes will eat into the baking space currently held by emulsifi
ers, gluten and other more costly ingredients, as well as
how they will be better suited to meet the demands of today's
health trends." -Clayton
Baking & Snack - December 2014

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