Milling & Baking News - April 7, 2009 - 71

Supplier Innovations

New dried cranberry offers low-cost option
Ocean Spray's Ingredient Technology Group, Middleboro, Mass., has introduced Choice SDC, a new sweetened
dried cranberry. It is a low-cost option that delivers the same
quality as the Classic Soft & Moist SDC, according to the
company.
Choice SDC ingredients add flavor, color and fruit texture
to baked foods, cereals, bars and trail mixes. They contain
bacteria-repelling proanthocyanidins, antioxidants and the
anti-inflammatory flavonoid quercetin.
"In today's challenging market conditions, we believe
manufacturers who can find new ways to meet consumer
demand for high quality, healthy foods at competitive prices
will succeed," said Kristen Borsari, global senior marketing

Sheet bigger batches of dough
The Rollfix 700, the latest version of a dough sheeting machine from Fritsch, Markt Einersheim, Germany,
features a roller gap that
has been increased to
50 mm, which allows
for bigger batch sizes.
Specially designed infeed rollers on the safety
guards also provide
extra help when larger
portions of dough are
fed into the machine.
A double spindle on the calibrating roller ensures the
additional power available will be transformed uniformly to the dough. The unit allows for the individual
adjustments of the feeding speed.
For more information, call (973) 857-7272 or visit
www.fritsch-usa.us.

BakeMark launches tri-lingual web site
BakeMark USA, Pico Rivera, Calif., has launched a trilingual web site at www.yourbakemark.com. It provides
information on products, baked food ideas and recipes in
English, Spanish and French.

manager at Ocean Spray. "Our wide range of
sweetened dried cranberries and BerryFusions Fruits gives everyone the opportunity to innovate with fruit.
"Choice represents an evolution in the
sweetened dried fruit category.
We now offer SDCs at varying
cuts, moisture contents and
degrees of sweetness to fit a
wide range of applications."
For more information, call (508)
946-7606, e-mail tjones@oceanspray.com
or visit www.oceansprayitg.com.

Instant starch offers clean label,
variety of textures
Tate & Lyle now offers X-Pand'R SC, an unmodified,
premium cold-water swelling starch that is suitable for
snack foods touting a natural, clean label, according to
the company. The starch aids in developing cohesive,
pliable and non-sticking dough that may be processed
through sheeters, extruders or stamping dies without the
use of excessive heat or pressure.
"Tate & Lyle understands that consumers desire variety in the texture of their snack and bakery products,"
said Ryan Schuering, product manager for Tate & Lyle.
"Whether it's layered, crispy or crunchy, we are offering snack and bakery manufacturers multiple instant
starches to help them deliver snack food products with
the texture consumers want and expect."
In sheeted and formed snacks, X-Pand'R SC provides a
layered texture that balances crispiness and crunchiness.
It enables dough formation that uses less moisture without adversely affecting machinability.
In coated snacks, X-Pand'R provides a light and crispy
coating that adheres to nuts and dried fruits on baked
foods. It also provides the texture and mouthfeel of fried
foods without the added calories of cooking oil.
In extruded snacks, X-Pand'R provides lower process viscosity during extrusion and delivers a crispy texture. It works
in cold forming or low temperature extrusion applications.
For more information, call (866) 653-6622.

Improve control of oven zones
Banner-Day, Saginaw, Mich., has launched SmartBake,
a modular system that enables precision control of a given
oven zone to plus or minus 2 degrees Fahrenheit, according to the company. It provides the ability to phase in oven
control retrofits over an extended period to manage capital
spending while minimizing production downtimes.
The standard SmartBake zone panel is designed to control
up to 16 burners. The SmartBake zone panel has the capacity
to be expanded further if required.
For more information, call (989) 755-0584.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
72 / April 7, 2009

Milling & Baking News

bakingbusiness.com / world-grain.com

http://www.oceansprayitg.com http://www.fritsch-usa.us http://www.yourbakemark.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 7, 2009

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