What if - Kemin 2022 - 5
Expert insights to
Jerry Savino's career
in baking began as a
child, making traditional
Italian bread at his family's
business. His father
would purchase specific
ingredients to ensure
superior breads. This
resonated with Mr. Savino and fueled his quest
to perfect other styles of bakery products and
to learn baking science.
" Bakeries deal with live products. They
deal with a mix of variables from climate
temperatures, machinery, people, ingredients
and raw materials, government regulations,
third party audits and finally, the end
consumer, " says Mr. Savino. " There is so
much for Kemin to share to help bakers learn. "
What formulation challenges does the
increased demand for gluten-free and lowcarb
pose for bakers?
As we are coming out of the pandemic, this
whole industry is facing ingredient shortages.
This is driving bakers to reformulate and
approve secondary sources of raw materials.
This takes time, especially with gluten-free
and low-carb formulations, where specific
ingredients are required to ensure quality and
palatability. Kemin can help.
How can bakers extend the shelf life of
Enzymes, dough conditioners, anti-staling
agents and other functional ingredients help
keep products fresh for consumer appeal.
Mold inhibitors reduce the chance for growth
of blue, green and white fuzzies. Kemin can
help formulate your perfect ingredient blend.
JERRY SAVINO, TECHNICAL
SERVICES MANAGER, KEMIN.
How do enzymes
function in baked goods?
Every enzyme performs
a specific task, with its
active site recognized
for the ability to modify
a compound on a
substrate. In baked goods,
specific constituents of
the ingredients in the
batter or dough are the substrate. Once the
enzyme does its work, it becomes an inactive
compound without any direct impact on the
baked goods' sensory attributes. Enzymes
are used as clean-label ingredients to assist
with everything from oven spring to color
development to pliability/flexibility, as in the
case of tortillas and flatbreads. Kemin helps
bakers identify the ideal enzyme system to be
a drop-in solution, enabling the elimination of
How do mold inhibitors work
in baked goods?
Spoilage due to mold is always an issue with
baked goods, especially in warmer, highhumidity
climates. Mold inhibitors function as
preservatives to help extend shelf life. There
are many chemical options available, with a
popular one being propionic acid. But, in the
current clean-label climate, chemicals are not
appreciated on ingredient legends. Kemin has
Pure, a cultured dextrose
shelf life extender produced by fermentation.
The finished ingredient comes in powder and
liquid formats and consists of propionic acid,
as well as other metabolites, which together
make an excellent alternative to synthetically
produced preservatives. SHIELD Pure is a oneto-one
replacement for propionic acid. It has
no impact on flavor or color.
What if - Kemin 2022
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