Baking & Snack - April 2005 - 89

Month
April 2005

Solutions Sampling
FLAVOR RANGE
Natural or synthetic, liquid or powder,
kosher certified and FDA-approved, the
flavors offered by
Mother Murphy's
Laboratory come
in a wide range
of sweet and savory choices. The
company's flavor
technicians can
develop, duplicate or modify
virtually any flavor to suit exact customer needs. Phone (800) 849-1277; Web
www.mothermurphys.com

attacks both starch and pentosans in wheat
flour, allowing the baker to reduce use of
other chemical additives. Proflex balances
protease and alpha-amylase to reduce
mixing times and improve machineability.

Timeflex bacterial protease improves and
accelerates sheeting of pizza dough. Trem
bromelain protease controls mix reduction.
Wheat-Eze is a fungal protease that mellows
strong flours. Phone (214) 630-4511

ZERO-G CINNAMON DROPS
Giving baked foods full-flavored cinnamon richness, a new cinnamon drop
from Wilbur Chocolate carries 0 g of
trans fat per serving. The new drops
are the first of several confection compounds and compound coatings to be
reformulated to eliminate trans fats. The
company notes that the cinnamon drops
may be used in bread without interfering
with the leavening process, a problem
when using conventional cinnamon. The
drops can be made to either melt or hold
their shape. Phone (800) 233-0139; Web
www.wilburchocolate.com

OUT-OF-THE-ORDINARY FLAVORS
Chr. Hansen showcases new flavors
for kettle-cooked potato chips, tortilla
chips, party mix and pork rinds: guacamole, cheese and onion, chipotle cheese
and ancho chili y limòn. For high-protein
meat snacks, the company recommends
its palitos de carne, a flavor with a Latin
American twist. Phone (800) 558-0802;
Web www.chr-hansen.com

ENZYME SUITE
Cain Food Industries offers several
enzyme "solutions" to common bakery
problems. Amflex rapidly breaks down
damaged starch granules, improving the
dough's gassing power and the shelf life
of finished products. E'Hance EBR and
EOX reduce or eliminate the use of bromate
and other chemical oxidants in the production of yeast-raised baked foods. Penxan

Two
wo Reasons We're
W re Your
Your
Premier Leavening Source
When you combine the expertise of Nita Livvix and our R&D staff
with the trusted name of Clabber Girl, you get the results you're
after. Call Mark Rice at 630-778-6372 for a free analysis of
your baking powder.
T h e C l a b b e r G i r l Fa m i l y o f L e a v e n e r s
R

SAS/SALP/Tortilla Totál

SAPP

MCP

clabbergirl.com

For more information, see Page 117

April 2005 / BAKING & SNACK / 91



http://www.mothermurphys.com http://www.wilburchocolate.com http://www.chr-hansen.com http://www.clabbergirl.com

Baking & Snack - April 2005

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Baking & Snack - April 2005 - 1
Baking & Snack - April 2005 - 2
Baking & Snack - April 2005 - 3
Baking & Snack - April 2005 - Contents
Baking & Snack - April 2005 - 5
Baking & Snack - April 2005 - 6
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