Baking & Snack - August 2018 - 67

A solution to replacing these traditional
emulsifiers is often not a one-to-one
replacement as all these ingredients
work together to bring a desirable
cake batter to life.
emulsifiers as well as many new leavening agents on the market that don't rely
on aluminum. Kerry's Harvest Sunlec,
a sunflower lecithin, is a fat system that
can improve texture and eating quality.
Brolite's clean label softeners and
emulsifiers can replace conventional ingredients with minimal negative impact
on the cake formulation. "The only difference most customers notice is in their
ingredient declarations," Mr. Nelson
said. These previously considered niche
ingredients have been seeing more use
recently, he continued, which is lowering costs and making these ingredients
more readily available.
Corbion takes a systematic approach
with its Pristine line of cake mixes and
bases. "Our clean label cake mixes, bases
and icing stabilizers allow bakery manufacturers to remove complex ingredients
from their labels without impacting
quality, taste, texture or consistency,"
Ms. Robertson said.
DuPont takes its wide range of ingredients and collaborates with bakers to develop custom blends under its Grindsted
Freedom mixes. "These blends contain an
optimized ratio of ingredients, including
locust bean gum, lecithin and enzymes,"
Ms. Mann said. "They have been developed to achieve volume, strength and improved crumb structure when removing
traditional ingredients."

Preserving flavor and shelf life
The high-moisture content of cakes
gives these desserts the moist eating
quality that consumers expect from a
good cake. However, all that water activity makes them prone to mold growth,
which hinders shelf life stability.
Natural mold inhibitors like ascor-

bic acid can be used to keep mold at
bay. Kerry Ingredients offers Biobake
Enzymes to improve shelf life.
DuPont's PowerSoft and PowerFresh
enzymes keep baked goods like cakes
fresher longer while maintaining their
eating quality. PowerSoft, in particular,
helps maintain moist texture and crumb
resilience in sweet goods.
In addition to providing other functionalities, Corbion's Pristine cake mixes
and bases can maintain freshness and
shelf-life stability.
The latest in clean label ingredients
can also assist in enhancing a cake's desirable flavor. Ingredion's Novation functional starches and Homecraft flours
have clean flavor profiles that don't compete with the cake's intentional flavors.
"This allows the flavor components in
the cakes to come through with more
flavor intensity and an overall brighter
flavor perception," Mr. Thomas said.
To provide cake formulations with flavor, Kerry Ingredients offers some natural flavors and extracts. "Our dairy taste
systems allow the use of real butter for
both flavor and texture," Ms. Dantuma
said. The company's Simply Sprinkles
toppings are also PHO-free and contain
colors derived from natural sources.
Clean label is a trend that appears here
to stay, and cakes can benefit from simplified ingredient lists. Consumers who
are health-conscious still want to indulge every now and again, and a list of
recognizable ingredients can make them
feel better about a decadent dessert.
By collaborating with ingredient suppliers and incorporating the latest in clean
label ingredients, cake bakers can re-tool
their formulations to create a functional
quality product with a cleaner label.

*


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Table of Contents for the Digital Edition of Baking & Snack - August 2018

http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
http://www.nxtbook.com/sosland/bs/2018_02_01
http://www.nxtbook.com/sosland/bs/2017_12_01
http://www.nxtbook.com/sosland/bs/2017_11_01
http://www.nxtbook.com/sosland/bs/2017_10_01
http://www.nxtbook.com/sosland/bs/2017_09_01
http://www.nxtbook.com/sosland/bs/2017_08_01
http://www.nxtbook.com/sosland/bs/2017_07_01
http://www.nxtbook.com/sosland/bs/2017_06_01
http://www.nxtbook.com/sosland/bs/2017_05_01
http://www.nxtbook.com/sosland/bs/2017_04_01
http://www.nxtbook.com/sosland/bs/2017_03_01
http://www.nxtbook.com/sosland/bs/2017_02_01
http://www.nxtbook.com/sosland/bs/2016_12_01
http://www.nxtbook.com/sosland/bs/2016_11_01
http://www.nxtbook.com/sosland/bs/2016_10_01
http://www.nxtbook.com/sosland/bs/2016_09_01
http://www.nxtbook.com/sosland/bs/2016_08_01
http://www.nxtbook.com/sosland/bs/2016_07_01
http://www.nxtbook.com/sosland/bs/2016_06_01
http://www.nxtbook.com/sosland/bs/2016_05_01
http://www.nxtbook.com/sosland/bs/2016_04_01
http://www.nxtbook.com/sosland/bs/2016_03_01
http://www.nxtbook.com/sosland/bs/2016_02_01
http://www.nxtbook.com/sosland/bs/2015_12_01
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http://www.nxtbook.com/sosland/bs/2015_10_01
http://www.nxtbook.com/sosland/bs/2015_09_01
http://www.nxtbook.com/sosland/bs/2015_08_01
http://www.nxtbook.com/sosland/bs/2015_07_01
http://www.nxtbook.com/sosland/bs/2015_06_01
http://www.nxtbook.com/sosland/bs/2015_05_02
http://www.nxtbook.com/sosland/bs/2015_04_01
http://www.nxtbook.com/sosland/bs/2015_03_01
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http://www.nxtbook.com/sosland/bs/2014_12_01
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http://www.nxtbook.com/sosland/bs/2014_07_01
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http://www.nxtbook.com/sosland/bs/2014_03_01
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http://www.nxtbook.com/sosland/bs/2013_12_01
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http://www.nxtbook.com/sosland/bs/2010_12_01
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http://www.nxtbook.com/sosland/bs/2009_05_01
http://www.nxtbook.com/sosland/bs/2009_04_01
http://www.nxtbook.com/sosland/bs/2009_03_01
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http://www.nxtbook.com/sosland/bs/2008_11_01
http://www.nxtbook.com/sosland/bs/2008_10_01
http://www.nxtbook.com/sosland/bs/2008_09_01
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http://www.nxtbook.com/sosland/bs/2008_03_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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