Baking & Snack - November 2021 - 82
ingredients & formulating
Clean label MDG replacer
Consumers continue to prioritize foods with clean labels. The survey " Clean Label Research " done by C+R and Lesaffre North
America showed that 51% of consumers do not want mono- and diglycerides to be used in bread or baked good formulations.
Enzymes provide an opportunity for bakers to remove unwanted ingredients from their labels such as mono- and diglycerides. To answer
that need, Lesaffre developed its SafPro Star-Zyme MDG Replacer.
" Star-Zyme MDG Replacer is an improver used to help enhance short-term softness specifically focusing on the first four days of
shelf life, " said Sherrill Cropper, PhD, new product development lab manager, bakery formulator for Lesaffre. " This product was developed
as a label-friendly alternative for mono- and diglyceride (MDGs) while providing additional softness and resilience. The benefits
include lower usage level, easier dosing and handling at the mixer, especially when comparing to MDGs in the paste form. "
This blend of enzymes improves the short-term softness of bread and hamburger and hot dog buns while allowing bakers to reduce
their usage of extended shelf life ingredients by 10% to 15%. Its easy-to-use powder form provides consistent results to reduce the burden
on an unskilled workforce. The blend is certified kosher, Non-GMO, halal, vegan, and dairy- and egg-free.
(800) 770-2714 * www.lesaffreyeast.com
Flavoring compounds for fruit fillings
To address the challenges of fruit fillings in baked goods, Puratos developed
its Puratos Classics ingredients. This range of highly concentrated flavoring
compounds are plant-based and clean label, and they make it easier for bakers
to add real fruit fillings to baked goods. They are well suited to fresh, frozen and
long shelf life products, and are available in Lemon, Orange, Strawberry and
Coffee flavors.
(800) 654-0036 * www.puratos.us
Clean-tasting pulse ingredients
Ingredion launched its Prista line of pulse-based ingredient solutions that deliver
a clean taste, nutrition and functionality to bakery formulations. Created using
Ingredion's proprietary deflavoring process, these pulses enhance formulations
with protein without off-flavors. The line currently includes the HOMECRAFT
Prista P 101 pea flour, VITESSENCE Prista P 155 pea protein concentrate and
VITESSENCE Prista P 360 faba bean protein concentrate.
(800) 713-0208 * www.ingredion.com
82 Baking & Snack November 2021 / www.bakingbusiness.com
http://www.lesaffreyeast.com
http://www.puratos.us
http://www.ingredion.com
http://www.bakingbusiness.com
Baking & Snack - November 2021
Table of Contents for the Digital Edition of Baking & Snack - November 2021
Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
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Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
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Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
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Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
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Baking & Snack - November 2021 - 60
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Baking & Snack - November 2021 - 76
Baking & Snack - November 2021 - 77
Baking & Snack - November 2021 - 78
Baking & Snack - November 2021 - 79
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Baking & Snack - November 2021 - 81
Baking & Snack - November 2021 - 82
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Baking & Snack - November 2021 - 97
Baking & Snack - November 2021 - 98
Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
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https://www.nxtbook.com/sosland/bs/2017_12_01
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