Baking & Snack - May 2021 - 98
ingredients & formulating
Keto-certified flour blend for low-carb baked goods
As consumers seek out low carb and keto-friendly food, baked goods are vulnerable to being cut from consumers' diets. To help bakers
respond to this trend, Ardent Mills developed its Keto Certified Net Carb Flour Blend. This flour blend can replace conventional flour
without compromising taste, texture or functionality.
" Interest in a low-carbohydrate lifestyle continues to grow as consumers seek solutions that match their personal health values and
preferences, " said Ken Ruud, director of innovation, Ardent Mills. " And although this market is a great opportunity, it's also a challenging environment for manufacturers. Our Net Carb Flour Blend provides bakers with uncompromised formulations for keto and low net
carb applications. "
The Net Carb Flour Blend enables bakers to reduce the amount of net carbohydrates of their baked goods. Ardent Mills calculates
net carbohydrates by subtracting dietary fiber and sugar alcohols from the total amount of carbohydrates in a formulation. The blend
was keto-certified by the Paleo Foundation.
In addition to being low-carb, the flour blend is nut- and dairy-free, vegan and non-GMO. It also contains no added sugar.
(800) 851-9618 * www.ardentmills.com
A new chocolate
Belcolade Selection Amber Cacao-Trace from Puratos USA is the latest addition
to the company's Belgian chocolate portfolio. The Amber chocolate is a bright,
warm color with flavor notes of salted caramel and milk. The product is made
from sustainably grown cocoa beans and contains no artificial flavors. The chocolate can be used for enrobing, molding, panning and in a wide range of applications including fillings, mousses and ganaches.
(800) 654-0036 * www.puratos.us
BFY formulations with modified potato starch
Ingredion's new ULTRA-TEX 1311 modified potato starch can be used in a wide
range of applications to create indulgent textures while improving stability. It can
also help replace oil without compromising sensory characteristics. The starch is
well-suited to plant-based, reduced fat, better-for-you and keto-friendly products.
The starch is easy to use and has a high process tolerance and viscosity, waterholding capacity and shelf-life stability.
(800) 713-0208 * www.ingredion.us
98 Baking & Snack May 2021 / www.bakingbusiness.com
http://www.ardentmills.com
http://www.puratos.us
http://www.ingredion.us
http://www.bakingbusiness.com
Baking & Snack - May 2021
Table of Contents for the Digital Edition of Baking & Snack - May 2021
Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
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