Baking & Snack - April 2005 - 88
Solutions Sampling
MILK-FREE MILK REPLACER
inactivated and plays no role in bakery
fermentation, it provides the minerals
absorbed as it grows in a highly bioavailable form. Phone (800) 840-4047; Web
www.lallemand.com
A nondairy replacement for milk and
milk solids, Milk-Free from J&K Ingredients, has all the benefits of milk in baked
foods. It can produce greater volume,
INVESTMENT OPPORTUNITY
*
1-.
p
__
-
WE BUILD NETWORKS
ARE You CONNECTED?
*:*
Strengthen your professional relationships with m e m b e r s h i p
Il i
American Society of Baking
Call Toll Free (866) 920-9885
or visit us at www.asbe.org/membershiphome.asp
90 / BAKING & SNACK / April 2005
For more information, see Page 117
FLAVOR TRENDS
Sweet goods gain
consumer appeal
through use of flavors
and flavor systems
from Sensient Flavors.
Applications cover
baked foods, cereals,
energy bars and more.
The company tracks
flavors and sweet goods concepts around
the world, offering customers the added
advantage of a regional and global perspective on the latest trends. Phone (317)
243-3521; Web www.sensient-tech.com
/
/
enhanced flavor and softer texture. Baked
foods gain a better, more appetizing crust
color and improved crumb character.
Rich in lysine, it improves the nutritional
value of baked foods. Milk-Free is kosher
and pareve and lower in cost than nonfat dry milk. Phone (973) 340-8700; Web
www.jkingredients.com
SOLUBLE DIETARY FIBER
Nutriose soluble dietary fiber products
produced by Roquette America from
GMO-free maize or wheat are food-grade
dextrins containing more indigestible
links than traditional starches and maltodextrins. These ingredients are welltolerated and carry a low glycemic index
(25%) and a low insulinemic index (13%),
while caloric value is just 2 Cal per g. In
its microgranulated form, Nutriose is freeflowing for quick dispersion and quick
dissolution. It is not chemically degraded
under most processing conditions. Its taste
is neutral, providing neither sweetness
nor aftertaste in finished products. Phone
(800) 553-7035; Web www.roquette.com
MALTODEXTRIN VARIETY
The Tapi line of ingredients from Primera Foods offers natural, hypoallergenic,
sulfite-free and non-GMO options for
bakery fillings, nutrition bars and flavors.
Available in DE ratings of 3, 16 and 35,
these products can be used for texture
modification, adhesion, freeze-thaw stability improvement, sweetening or spray
drying. Phone (800) 365-2409;
Web www.primerafoods.com
http://www.lallemand.com
http://www.jkingredients.com
http://www.sensient-tech.com
http://www.roquette.com
http://www.asbe.org/membershiphome.asp
http://www.primerafoods.com
Baking & Snack - April 2005
Table of Contents for the Digital Edition of Baking & Snack - April 2005
Contents
Baking & Snack - April 2005 - 1
Baking & Snack - April 2005 - 2
Baking & Snack - April 2005 - 3
Baking & Snack - April 2005 - Contents
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