Milling & Baking News - August 10, 2010 - 26

Food Ingredient Solutions 
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We manufacture state-of-the-art equipment and produce
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REPCO® Custom Blends
Custom vitamin and mineral premixes to meet your exact speciﬁcations

Oxylite® AA
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Flour maturing agent

Hy-Kure®
Bromate
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REPCO® Ascorbic
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REPCO® ZYME 5000 Barley or wheat malt replacer
Calcium Propionate Mold inhibitor

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28 / August 10, 2010 Milling & Baking News

'Leaning out a formulation involves
taking out some of those ingredients
that were added in a specific year that
may not be needed year in and year out.'
- Steve Pierce,
president of Ribus

Kurolite®

maintaining consumer appeal, product texture, processing performance and shelf life.
The site shows how using Homecraft Create 765 in readyto-eat indulgent baked foods may lead to savings per unit
of 4c and fat reduction of 25%. In a dry mix brownie, it may
lead to savings per unit of 9c and fat reduction of 25%.
Other ingredients reduce costs by acting as extenders. For example, Grande Custom Ingredients, Lomira, Wis., offers Grande Bravo whey protein for use
in cheesecakes, pies, cakes and cookies. Grande Bravo
may extend specific ingredients such as cream cheese
along with replacing or reducing such ingredients as
milk solids, eggs and shortening/oil.
"This has been shown to improve shelf life and freezethaw stability, yield low-fat or reduced-fat products,
produce products with an increased volume or reduce

the need for fresh/refrigerated ingredient handling requirements," Grande Custom Ingredients said.
J&K Ingredients, Paterson, N.J., offers the Vita-Ex egg
extenders, which may reduce the cost of using eggs in
sweet goods, Danish, rolls, donuts, cookies and cakes
by 20% to 66%. Vita-Ex is made from such all-natural
ingredients as egg yolks and whole egg solids.
Oats and rice generally cost less than some other ingredients used in grain-based foods.
"I may be biased, but in making granola clusters,
having whole grain oats as the first ingredient makes
granola cost-effective," said Julie Medley, a food technologist for 21st Century Grain Processing, Kansas
City. "Oats are cheap and nutritious. It contains at least
14% protein, 7% fat (good fat), 9% total dietary fiber, of
which 4% is soluble (beta-glucan) and has an insignificant amount of sugar."
J.R. Short Milling Co., Kankakee, Ill., promoted the
use of rice in a ripple stick at I.F.T. 10, the Institute of
Food Technologists' annual meeting and food expo held
July 18-20 in Chicago. Rice, the primary ingredient in
the ripple stick, costs less than potatoes, but the potato
starch and dehydrated potatoes provided flavor. The
gluten-free ripple stick provided 3 grams of fiber per
100 grams.
Finally, an ingredient's ability to increase shelf life
may lead to reduced transportation costs.
"Vitamin E, BHT, rosemary extract, citric acid and
ascorbic acid are examples of antioxidants that help increase shelf life," Ms. Medley said.
Mr. Pierce of Ribus said a grocery store chain switched
to using Nu-Bake in one of its frozen baked foods. The
shelf life increased to 90 days from 30 to 45 days.
Since emulsifiers hold moisture, they extend shelf
life, he said. Also, allowing for more water and oil in a
formulation may save on costs, such as by making more
cakes per 50-lb cake mix, Mr. Pierce said.
"I tell people water is free and oil is cheap," he said. MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com

http://www.9U0.CN http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 10, 2010

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