Baking & Snack - July 2016 - 49

FORMULATION
Inclusions

little

Extras
... go a long way to make baked foods more appealing.

by Donna Berry

C

Colored sprinkles, flavored chips, pralined nuts ... these
are just some of the many "little extras" that bakers can
fold into batter or dough or scatter across a frosting or
glaze. They can also be tossed with flakes or mixed into
clusters and extruded into a bar or bite.
Inclusions are the fun and flavorful ingredients that
add eye appeal and, often, texture to baked goods.
Increasingly, they also serve as a vehicle to add extra
nutrition because inclusions and toppings can be formulated to deliver protein, fiber, vitamins, minerals and
even probiotics.
Other extras often added to baked goods include specially prepared fruits and nuts, which are designed to
withstand the rigors of the baking process. This includes
temperature fluctuations during distribution, as well as
lengthy ambient shelf life for packaged snack products.
"Inclusions are commonly used in the snack food and
baking industries as color, flavor and texture delivery
systems," said Ron Heddleson, senior director of R&D,
QualiTech Co.
Megan Culp, sales manager, Parker Products, added,
"Today's consumer isn't satisfied with the standard flavors and ingredients of the past. Consumers now look
for healthy, clean-label baked goods with intriguing culinary flavors. This is true for everything from bagels to
donuts to granola bars.
"Exciting ingredients are key to creating exciting baked
goods, from new flavors to trendy health ingredients,"

she continued. "Since such items typically reflect a small
purchase, and many consumers make numerous such
purchases, new products are a key way of maintaining
consumer interest in your brand. Identifying ingredient
trends that work well within existing product formats can
be a valuable tool for developing new products."

Caramel pieces add
depth of flavor to
brighten up waffle-like
cookies.
Pecan Deluxe

Moisture matters
There are several variables to consider when working
with inclusions and toppings. The most important determination is whether the ingredient will be added after the
oven or mixed into the batter or dough and then baked.
"If the ingredient will be baked inside of the product, the inclusion will need to be formulated to handle processing and after-baking conditions," said
Claudia Granda, vice-president of R&D, Pecan Deluxe.
"Considerations include mixing time, initial moisture
content of the batter or dough, baking time and temperature, final moisture content of the baked product and
storage conditions."
Residence time was cited by Adam Hickman, senior
scientist, sweet technologies, Kerry, Americas Region,
for careful monitoring. "Too much can lead to color
migration and a loss of piece identity," he observed.
"Particulates can mitigate the risk of long residence
times with special coatings of oil and gums to slow the
moisture movement."
Batter consistency matters, too. "If the batter is too thin,

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