Milling & Baking News - June 17, 2008 - 28

Food Ingredient
Ingredient
NewsSolutions

Cracked wheat base

Caravan Ingredients expanded its
line of Pristine products with Pristine Crack N' Good Wheat Base, a
premium cracked-wheat base for
bread and rolls. The line features
zero-trans-fat, all-natural products
that eliminate conditioning time required by typical premium bread.
Phone (800) 669-4092; Internet
www.caravaningredients.com.

Organic coatings

Clasen Quality Coatings launched
a new organic confectionery coating
line produced in its Quality Assurance
International-certified facility. CQ-Organics is available in dark, milk, white
and yogurt formulations that contain
100% certified-organic ingredients.
Peanut butter coatings are scheduled
to debut this summer. Phone (877)
459-4500; Internet www.clasen.us.

able are other calcium-fortified dairy
powders such as sour cream and butter. Phone (800) 328-1322; Internet
www.landolakesingredientsolutions.com.
Caramel colorant
D.D. Williamson introduced Caramel Color 570, which measures 35%
higher in color intensity than its bestselling Class One liquid caramel in
North America. Caramel Color 570 is
the darkest Class One (plain) liquid
caramel color in the company's global
portfolio. Applications for Caramel
Color 570 includes flavors, breakfast
cereals, bakery/dessert toppings and
other food applications. Phone (800)
227-2635; Internet www.caramel.com.
Fat-reducing starches

Cake freshness improver
Trans-fat-free donut line

From rings to fritters, Dawn Food
Products has introduced a complete
zero grams trans fat (ZGTF) donut
program. The entire line of frozen
donuts are ZGTF. When fried in
ZGTF frying shortening, the company's Raised A and Majestic mixes
produce donuts that are ZGTF per
serving, too. In addition to its donut
line, Dawn offers ZGTF solutions
for cakes, muffins, sweet dough and
Danish, cookies, brownies and other
sweet goods. Phone (800) 248-1144;
Internet www.dawnfoods.com.
Restore Plus
J&K Ingredients Restore Plus
is an all-natural way for a baker
to improve the flavor and aroma
of any yeast-raised baked food.
Restore Plus may enhance pizza
crust, rolls, par-baked bread, tortillas, pan bread and pitas. Shelf
life and crumb texture also are
improved. Phone (973) 340-8700;
Internet www.jkingredients.net.
28 / June 17, 2008

Milling & Baking News

Puratos' Acti-Fresh solutions with
Novozymes enzyme technology ensure fresher cakes, muffins and cake
donuts by keeping the crumb more
cohesive and soft. The improver effectively slows retro-gradation of
starch molecules in wheat flour without causing a gummy, non-elastic or
sticky crumb, typical of conventional
amylases. It also optimizes synergies
between enzymes and other ingredients including emulsifiers to offer total
freshness. Phone (800) 654-0036; Internet www.puratos.us.
Calcium-fortified cheese powders
Land O'Lakes Ingredient Solutions introduced calcium-fortified
cheese powders, enabling food developers to add cheese flavor and significant levels of calcium to wet and dry
ingredient systems without the chalky
mouthfeel often associated with calcium fortification. The powders are
available in flavors such as mild and
sharp cheddar, Parmesan, Romano,
blue and American cheese. Also avail-

Merigel 300 launched a new range of
instant waxy maize starches from Tate
& Lyle designed to help snack manufacturers reduce fat content without
impacting taste or texture. The new
starches will allow production of chips,
tortilla chips, snacks and crackers to
move from classical frying to oven
baking. When used in baked snacks,
Merigel 300 starches deliver excellent
dough binding, an improvement in
dough sheeting properties, expansion
and texture improvement during baking and a great crispy texture in the finished products. Phone (800) 526-5728;
Internet www.tateandlyle.com.
Gluten-reduction system
The Grindsted PowerBake ingredient system from Danisco allows bakers
to reduce the use of gluten for dough
strengthening in white and wholemeal
bread by up to 75%. Flour baking performance is improved and bread volume and appearance enhanced by the
ingredient system. It also enables bakers to overcome processing and price
hurdles at a time when gluten prices
continue to rise. Phone (913) 764-8100;
Internet www.danisco.com/value.
bakingbusiness.com / world-grain.com

http://www.landolakesingredientsolutions.com http://www.caramel.com http://www.clasen.us http://www.caravaningredients.com http://www.tateandlyle.com http://www.puratos.us http://www.dawnfoods.com http://www.jkingredients.net http://www.danisco.com/value http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - June 17, 2008

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