Milling & Baking News - June 9, 2015 - 45

Supplier Innovations

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

require special handling of sweet dough, according to the company. Visit
www.jkingredients.net.
Jones Laffin Co.: The company has partnered with the U.S. Department of Agriculture to develop a texturized whey protein technology. It
has been shown to work as a replacement for whole eggs and dried egg
whites. Visit www.joneslaffin.com
Kerry: A powdered egg replacer technology has been shown to provide strength, structure and emulsification in various food products. Egg
Match has been shown to replace or reduce whole eggs or egg yolk in
pasta, pancakes, waffles, hush puppies, muffins, cookies or donuts. Other
egg white replacer options exist for cakes and confectionery items. Call
(608) 322-4733
Manildra Group USA: GemPro wheat
protein isolates are compatible with
wheat-based food products and may be
incorporated into an array of cake products, extruded snacks, pasta/noodles
and batter systems. Studies performed
at Kansas State University examined
how GemPro may be used to reduce the
amount of dried egg whites or dried
whole egg powder. Reductions of 25% to
100% were achieved in such applications
as cake muffins, cakes, pancakes and
waffles. E-mail sales@manildrausa.com
or visit www.manildrausa.com
MGP Ingredients: Arise wheat protein isolates provide alternatives
to egg-based proteins. They may work as inclusions in such flour-based
products as bread, pasta and noodles, and batters and breadings. Arise
6000 possesses a minimum protein level of 85% and demonstrates elastic
properties. Arise 8000 averages a minimum 94% protein level and features similar benefits to Arise 6000. Call (866) 547-2122 or visit
www.mgpingredients.com/innovation/arise/
Natural Products Inc.: Blue100, a soy-based egg replacement system,
delivers equivalent functionality as whole eggs (powder or liquid) in a
variety of sweet baked foods. Blue155-A, a soy-based emulsifier system,
works in conjunction with whole egg powder and egg white powder in a
variety of sweet baked products. Visit www.npisoy.com
Puratos: Egg replacement systems are based on enzyme technologies
as well as expertise in ingredient synergies that fit specific applications.
Powder formats are available for crème cakes, layer cakes, pound cakes,
muffins, brownies, cookies, croissants, Danish, brioche, rolls and buns.
Liquid formats are available for soft bread, croissants, puff pastry, savory
products and brioche. Visit www.puratos.us.
Solazyme: AlgaVia whole algal flour
has been shown to work as an egg replacer. The ingredient is made up of a
mixture of fats, protein, fiber and carbohydrates. Because of the combination of
macro and micronutrients, the ingredient
is able to mimic many of the properties
of an egg yolk. Benefits include emulsification, mouthfeel and moisture control. AlgaVia whole algal flour has been
shown to remove all the eggs in challah
bread while reducing saturated fat by
100%, total fat by 63% and calories by
20%. Visit www.solazyme.com MBN

bakingbusiness.com / world-grain.com

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have
the flavors your customers deserve.
Milling & Baking News XJune 9, 2015 / 45

http://www.jkingredients.net http://www.joneslaffin.com http://www.manildrausa.com http://www.mgpingredients.com/innovation/arise/ http://www.npisoy.com http://www.puratos.us http://www.solazyme.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - June 9, 2015

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