Baking & Snack - August 2018 - 63

Innovation and
collaboration between
bakers and ingredient
suppliers has resulted in
some breakthroughs.
ening, dry milk solids, salt and leaveners. Starches and
emulsifiers play important roles, too. But from pound
cake to angel food, the specific ingredients and their
ratios change to create the finished texture and eating
characteristics that mark that application. "It's important
to consider the type of cake such as angel food, Bundt
and sponge, as well as the desired quality and consistency of the product when making the switch to cleaner
labels," Ms. Robertson said.
Corbion works alongside bakers to find a system that
meets both the specific application's needs as well as

those of the consumer. "For example, if a baker is looking to remove ingredients that traditionally help with
product softness and moistness, we take steps to ensure
the clean label solution we recommend delivers the
same functionalities, which in turn helps maintain product taste and quality," Ms. Robertson explained.
Throughout the reformulating process, Corbion conducts taste tests to make sure the final product will not
fall short of consumer expectations of taste, texture or
consistency. "If necessary, we go back to the drawing
board and modify solutions to match the characteristics
that are most important to each baker's brand and specific applications or consumer preferences," she said.

Solving the puzzle
The delicacy of cake's structure and the cohesiveness
of its ingredients make cakes a difficult bakery product to reformulate. Conventional ingredients have
worked well in the past, and mimicking their functionality with label-friendly ingredients has proved
formidable for formulators. / August 2018 Baking & Snack 63

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