Baking & Snack - September 2017 - 73

While the fiber content [of certain
gums] might not be enough to make
a difference, the pending changes to
labeling regulations might change all that.
hydrocolloids are effective at improving
volume, and that can be quite useful in
processing clean-label formulations."
For Mr. Sikora, it comes back to water, especially in terms of mixing. "The
mixers you have in the plant are different
from the ones in the lab, so it may mix
differently," he said, advising that some
minor water adjustments might be necessary when scaling up.
Batter viscosity is also a critical factor
in processing. "A commercial cake producer requires a consistent batter viscosity, which is critical to product quality
and ease of manufacturing," Mr. Schute
said. "A batter that is too thin can result
in an inconsistent cake crumb, whereas
a batter that is too thick is more difficult to handle in terms of pumping and
depositing."
Mr. Schute suggested that cellulose gum achieves the right batter
consistency on its own; otherwise, combinations such as xanthan and guar can
help tolerate process fluctuations like
temperature or mixing changes.
In commercial baking, it's not so
much the process itself but how the gum
or hydrocolloid is treated, according to
Ms. Stubbs. It must be introduced at the
proper time and with the proper hydration to avoid undesirable characteristics.
"Hydrocolloids can clump very easily,"
she noted.
Bakers should not only think about
how the process can affect hydrocolloids but also what they can bring to the
process. "Hydrocolloids help enhance
the flexibility of tortillas and flatbreads,
which is critical for those products," Ms.
Schleicher noted. TIC Gums offers gums
and hydrocolloids that can improve the
machinability of tortillas.

Baking Is All In
The Family

Functioning inside and out
It's not just about what gums do for the
product but also what can go on the outside of the package, too.
"In addition to moisture control and
added machinability and flexibility, gums
can also serve as sources of fiber, especially
soluble fiber," Ms. Schleicher said.
From the labeling point of view, certain hydrocolloids can be considered fiber, according to Mr. Boutte. While the
fiber content might not be enough to
make a difference, the pending changes
to labeling regulations might change all
that. "Pectin, guar gum, locust bean gum
and hydroxypropyl methylcellulose are
considered fiber under pending legislation," he pointed out.
Kerry Ingredients offers an acacia gum,
which it recently rolled out for bakery applications, that can help with fiber claims.
"You could get the fiber claim if you're
adding the correct amount, depending on
what kind of fiber claim you want to add,"
Mr. Sikora said.
When considering the label, it's worth
noting what certain gums can bring to
clean labels. "In some cases, clean-label
initiatives have limited the ingredient
choices available, and hydrocolloids can
be used to fill that functionality gap," Mr.
Boutte said.
In all, when they're doing their job
right (and playing nice with one another), gums and hydrocolloids' gelling and
thickening properties can modify texture and provide necessary stability for
commercial baked foods.

Find resources for gums and
hydrocolloids by visiting
www.esourcebaking.com. Browse
by category under Ingredients, and
click on Major for listings.

Baking has been in the Manderfield family
for four generations. Manderfield's Home
Bakery got its humble beginnings in 1934
when Frank and Marie Manderfield opened
their doors in Fox Valley, Wisconsin. It
continued successfully until Frank retired in
1964. Frank's son Dennis opened a bakery
in Menasha, Wisconsin, and ran it for 16
years before he sold it in 1972.
Dennis' kids all had a passion for baking. So
in 1979, they reintroduced Manderfield's
Home Bakery to Appleton, Wisconsin.
Today,
this
third
generation
of
bakers-Mike, Paul, Jerry, Doug and
Matt-continues to run the full-line retail
bakery. It offers doughnuts, muffins,
Danish, iced and decorated cut-out cookies,
cakes and Artisan breads. And in 2012,
Travis Manderfield, great-grandson of
Frank, proudly joined the family business.
"We all got started in the business because we
grew up with parents who were bakers," said
Doug Manderfield. "We are all creative in
our own ways, and have found our strengths
that helped bring about our success."
Though the business has grown over the past
35 years, they remember their roots, and
maintain a home-town feel in the bakery.
"We treat all of our customers as guests in
our home," said Manderfield. "We focus on
consistent quality products with excellent
customer service." The bakery has gone
from one location with 15 employees to
three locations with 120 employees.
"Using flavors from International® Bakers
Services (IBS) has helped our bakery
produce consistent, unique and very
flavorful products that our customers enjoy
on a regular basis," said Manderfield. "My
father used these flavors for over 30 years,
and we continue to use the same formulas
and flavors. The flavors include True
Butter, B&V®, Cinnabutter blend and V&R®
for our tasty treats."
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by
fax at , or visit our website at:
XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services,
1902 North Sheridan Ave.,
South Bend, Indiana 46628.

http://www.esourcebaking.com http://www.internationalbakers.com

Baking & Snack - September 2017

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