Baking & Snack - December 2022 - 82

featured technical expert Q&A
Abby Ceule
Corbion
Abby Ceule has worked in the baking and ingredient industry for
19 years, but that wasn't her original plan.
Ms. Ceule's background is in marketing, and she graduated
from Kansas State University, Manhattan, Kan., with a bachelor's
degree in the subject, as well as from Rockhurst University,
Kansas City, Mo., with a master's degree in business administration.
She then joined Corbion in the American ingredients division
in 2004 as the company developed its marketing department.
" Once I got into the industry, I was really intrigued with the
science behind the foods that we eat, and I really appreciated the
sense of community that I found in baking, " she said. " Since then,
I've spent a lot of time with our scientists, bakers and technical
service team to expand my knowledge. "
Ms. Ceule has since held several roles in the company's marketing
department and led its baking industry team. She now
serves as Corbion's senior director of ingredient solutions.
As both a marketing and ingredient
expert, Ms. Ceule is
finding new and creative ways
to solve customer problems and
help them deliver profitable growth,
she said.
This can be a challenge, however, especially
now as the industry grapples with supply
issues and inflation.
" We're all facing supply challenges on raw materials and equally
we're all facing cost pressures due to material and freight cost, "
Ms. Ceule explained.
For bakers, this means critical ingredients like gluten and DATEM
may be costlier and more difficult to come by. To help bakers navigate
these challenges, Ms. Ceule shared how these ingredients can be
replaced in a formulation while still ensuring product quality.
What role do ingredients like gluten and DATEM serve
in baked goods?
Gluten and DATEM can help bakers achieve consistency. They are
important ingredients for providing dough strength and tolerance
as well as crumb structure. Over the years, these ingredients have
helped to improve formulas, and they help dough go through the
wear and tear of the industrial baking process.
Why may bakers wish to reduce or replace these
ingredients in their products?
With gluten, we're seeing increasingly higher prices over the past
12 to 18 months, and we anticipate this will continue into 2023.
DATEM, similarly, has had cost increases in addition to supply
chain challenges in the US in 2022. These cost increases and ingredient
shortages have forced many bakers to look for alternatives to
keep their production lines going.
What are common solutions bakers can use to replace
their ingredients?
Enzymes are a great way to reduce or eliminate the need for ingredients
like gluten and DATEM and can also help clean up the
label. Corbion's extensive line of enzyme-based solutions can reduce
or remove the need for gluten and DATEM, as well as other
emulsifiers. In particular, our Pristine 3000 solution was developed
to remove gluten from bread and bun applications, as well as remove
the DATEM in formulas. Other emulsifiers, such as sodium
stearoyl lactylate (SSL), could also be used to replace DATEM in
many formulations.
82 Baking & Snack December 2022 / www.bakingbusiness.com
What are the challenges posed by replacing these
ingredients? What key functionality must be replaced?
Gluten and DATEM provide strength, tolerance and volume in
baked goods. When replacing these ingredients, it's important that
bakers look at the entire formula and properly balance it with the
replacement ingredients. This will ensure there's no sacrifice in
the overall quality of the finished product. By moving to enzymebased
solutions, such as Pristine 3000, bakers can also insulate
themselves from further cost fluctuations and tight supply in both
gluten and DATEM.
Are there certain applications in which removing
these ingredients is more difficult?
Ingredients with more inclusions/particulates and whole wheat
formulations can be tricky and often require stronger solutions. In
these situations, it's important to look at the whole formula, balance
it and ensure that the replacement solution is a suitable substitute
that can be used at a high enough level to replace the full
functionality needed for that application.
What mistakes do bakers make when reducing or
eliminating these ingredients?
One mistake we see is that bakers don't always balance the entire
formula when swapping ingredients. It is very important bakers
consider the entire formula, including processing conditions and
how the swap they are making will impact other ingredients in
the formula. Corbion can offer onsite technical service to ensure a
seamless transition from one ingredient to another. Our technical
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