Baking & Snack - March 2019 - 45

Exceptionally

high

Emulsifiers are able to
improve tolerances because
they interact with the gluten
to strengthen the dough.

absorption

tein content, but they can help reduce the saturated fat simply by moving away from conventional emulsifiers to more
clean label ones.
"Traditional chemical emulsifiers like DATEM and
mono- and diglycerides are essentially made up of saturated
fats," Mr. Bright said. "By removing these chemical ingredients and replacing with clean label, enzyme-alternative
solutions, bakers can remove negative-sounding chemical
ingredient names as well as reduce the amount of saturated
fats in their baked products."
Bakers can also reduce saturated fats by replacing shortenings with less objectionable ingredients. "Sweet baked
goods like snack cakes and cakes are often made using
shortenings that are not that healthy," Mr. Cottrell said.
"These products have an inherently higher level of saturated fat compared to the conventional products that they
have replaced. There are a limited number of ways of getting
higher melt point oils required for plastic shortenings."
Kerry developed its Myvalite emulsifier technology to
enable bakers to replace shortenings with liquid vegetable
oils and still get the same product quality and improve the
Nutrition Facts Panel. It can also help bakers achieve the
same batter quality without partially hydrogenated oils.
"The creaming step used in traditional cake making requires a shortening with a certain amount of fat solids that
in the non-PHO era needs to come from a higher level of
saturated fat," Mr. Cottrell said. Myverol 18-35K, a simple
semisoft monoglyceride, can deliver the creaming necessary
for a good finished cake quality.
"However, if we would like to replace the shortening
with a healthy liquid canola oil, we will need a more advanced emulsifier system," he continued. Kerry's powdered
Myvalite 1967 NT can be added to the batter with simple
liquid oils such as canola or sunflower without special processing that PGME requires. While the saturated fat reduction will vary by application, Mr. Cottrell said, the ingredient can allow a 90% reduction or higher of saturated fats as
bakers replace shortenings with healthier oils.
Emulsifiers enable bakers to do the seemingly impossible
by bringing oil and water together; however, they can also
do so much more. With emulsifiers in their toolbelt, bakers
can improve process tolerances, increase yield and improve
product quality. And with the latest technology and knowledge, bakers can achieve all of this with a clean label, too.

*

Discover the North Dakota Difference

High Gluten Flours:
* Dakota State
* Dakota Chief
* Empire Builder
* Big 15
* Dakota King
* Dakota Queen
Our high gluten flours are the premium quality flours for today's
discriminating bakers. With exceptional mixing and baking
characteristics, North Dakota Mill's high gluten flours will tolerate almost
any baking demand. Our high gluten flours deliver for the best hard rolls,
bagels and other high-performance doughs.

Call 1-800-538-7721 to discover the difference.
www.ndmill.com

FSSC 22000 C E/ March
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F I EBaking
D & Snack 45
www.bakingandsnack.com


http://www.ndmill.com

Baking & Snack - March 2019

Table of Contents for the Digital Edition of Baking & Snack - March 2019

Baking & Snack - March 2019
Contents
Contents
Editorial - Connecting the dots
Newsfront - McMullian to succeed Shiver at Flowers Foods
GFF expert named to advisory committee
ARYZTA adding cookie dough line in Minnesota
Mondelez capturing greater snack market share
News - Snacks skewing toward wellness, portability
Blue Diamond Growers to expand almond plant
IBIE adds education-only day
Correction
People/In Brief
CENSUS - SEEING THE BIG PICTURE
WYANDOT SNACKS - CHANGING THE GAME
C-STORES - INNOVATION PLAYGROUND
Feel-good snacks
EMULSIFIERS - COME TOGETHER
Searching for sustainable alternatives
FIBER - OPEN THE TOOLBOX
SNACK TECHNOLOGY - LIGHTEN UP
SHEETING, LAMINATING - STRETCHING THE IMAGINATION
Technology transforms to adapt to trends
BATTER DEPOSITING - WEIGHING THE OPTIONS
AUDITS - GATHERING THE EVIDENCE
Keeping track of inventory
PACKAGING MATERIALS - PURSUING NEW PLASTICS
Train the trainer on recycling tips
MEETING PREVIEW TIA - MILESTONE CELEBRATION
MEETING PREVIEW IFT - FORWARD-THINKING
MEETING PREVIEW IBIE - UNENDING UPGRADES
EVENTS
FEATURED INNOVATION CENTER
INGREDIENTS & FORMULATING
EQUIPMENT & PACKAGING
PATENTS
NEW ON THE SHELF
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - March 2019 - Baking & Snack - March 2019
Baking & Snack - March 2019 - Baking & Snack - March 2019
Baking & Snack - March 2019 - 2
Baking & Snack - March 2019 - 3
Baking & Snack - March 2019 - 4
Baking & Snack - March 2019 - 5
Baking & Snack - March 2019 - 6
Baking & Snack - March 2019 - 7
Baking & Snack - March 2019 - 8
Baking & Snack - March 2019 - Contents
Baking & Snack - March 2019 - 10
Baking & Snack - March 2019 - Contents
Baking & Snack - March 2019 - Editorial - Connecting the dots
Baking & Snack - March 2019 - 13
Baking & Snack - March 2019 - Mondelez capturing greater snack market share
Baking & Snack - March 2019 - 15
Baking & Snack - March 2019 - Correction
Baking & Snack - March 2019 - People/In Brief
Baking & Snack - March 2019 - 18
Baking & Snack - March 2019 - CENSUS - SEEING THE BIG PICTURE
Baking & Snack - March 2019 - 20
Baking & Snack - March 2019 - 21
Baking & Snack - March 2019 - 22
Baking & Snack - March 2019 - 23
Baking & Snack - March 2019 - 24
Baking & Snack - March 2019 - 25
Baking & Snack - March 2019 - WYANDOT SNACKS - CHANGING THE GAME
Baking & Snack - March 2019 - 27
Baking & Snack - March 2019 - 28
Baking & Snack - March 2019 - 29
Baking & Snack - March 2019 - 30
Baking & Snack - March 2019 - 31
Baking & Snack - March 2019 - 32
Baking & Snack - March 2019 - 33
Baking & Snack - March 2019 - 34
Baking & Snack - March 2019 - C-STORES - INNOVATION PLAYGROUND
Baking & Snack - March 2019 - Feel-good snacks
Baking & Snack - March 2019 - 37
Baking & Snack - March 2019 - 38
Baking & Snack - March 2019 - 39
Baking & Snack - March 2019 - 40
Baking & Snack - March 2019 - EMULSIFIERS - COME TOGETHER
Baking & Snack - March 2019 - Searching for sustainable alternatives
Baking & Snack - March 2019 - 43
Baking & Snack - March 2019 - 44
Baking & Snack - March 2019 - 45
Baking & Snack - March 2019 - 46
Baking & Snack - March 2019 - FIBER - OPEN THE TOOLBOX
Baking & Snack - March 2019 - 48
Baking & Snack - March 2019 - 49
Baking & Snack - March 2019 - 50
Baking & Snack - March 2019 - 51
Baking & Snack - March 2019 - 52
Baking & Snack - March 2019 - SNACK TECHNOLOGY - LIGHTEN UP
Baking & Snack - March 2019 - 54
Baking & Snack - March 2019 - 55
Baking & Snack - March 2019 - 56
Baking & Snack - March 2019 - 57
Baking & Snack - March 2019 - 58
Baking & Snack - March 2019 - 59
Baking & Snack - March 2019 - 60
Baking & Snack - March 2019 - 61
Baking & Snack - March 2019 - 62
Baking & Snack - March 2019 - SHEETING, LAMINATING - STRETCHING THE IMAGINATION
Baking & Snack - March 2019 - 64
Baking & Snack - March 2019 - 65
Baking & Snack - March 2019 - 66
Baking & Snack - March 2019 - 67
Baking & Snack - March 2019 - Technology transforms to adapt to trends
Baking & Snack - March 2019 - 69
Baking & Snack - March 2019 - 70
Baking & Snack - March 2019 - 71
Baking & Snack - March 2019 - 72
Baking & Snack - March 2019 - 73
Baking & Snack - March 2019 - 74
Baking & Snack - March 2019 - BATTER DEPOSITING - WEIGHING THE OPTIONS
Baking & Snack - March 2019 - 76
Baking & Snack - March 2019 - 77
Baking & Snack - March 2019 - 78
Baking & Snack - March 2019 - 79
Baking & Snack - March 2019 - 80
Baking & Snack - March 2019 - AUDITS - GATHERING THE EVIDENCE
Baking & Snack - March 2019 - Keeping track of inventory
Baking & Snack - March 2019 - 83
Baking & Snack - March 2019 - 84
Baking & Snack - March 2019 - PACKAGING MATERIALS - PURSUING NEW PLASTICS
Baking & Snack - March 2019 - Train the trainer on recycling tips
Baking & Snack - March 2019 - 87
Baking & Snack - March 2019 - 88
Baking & Snack - March 2019 - 89
Baking & Snack - March 2019 - 90
Baking & Snack - March 2019 - MEETING PREVIEW TIA - MILESTONE CELEBRATION
Baking & Snack - March 2019 - 92
Baking & Snack - March 2019 - MEETING PREVIEW IFT - FORWARD-THINKING
Baking & Snack - March 2019 - 94
Baking & Snack - March 2019 - MEETING PREVIEW IBIE - UNENDING UPGRADES
Baking & Snack - March 2019 - EVENTS
Baking & Snack - March 2019 - 97
Baking & Snack - March 2019 - 98
Baking & Snack - March 2019 - 99
Baking & Snack - March 2019 - FEATURED INNOVATION CENTER
Baking & Snack - March 2019 - 101
Baking & Snack - March 2019 - INGREDIENTS & FORMULATING
Baking & Snack - March 2019 - 103
Baking & Snack - March 2019 - EQUIPMENT & PACKAGING
Baking & Snack - March 2019 - 105
Baking & Snack - March 2019 - 106
Baking & Snack - March 2019 - 107
Baking & Snack - March 2019 - PATENTS
Baking & Snack - March 2019 - 109
Baking & Snack - March 2019 - NEW ON THE SHELF
Baking & Snack - March 2019 - MARKETPLACE
Baking & Snack - March 2019 - 112
Baking & Snack - March 2019 - 113
Baking & Snack - March 2019 - 114
Baking & Snack - March 2019 - 115
Baking & Snack - March 2019 - 116
Baking & Snack - March 2019 - 117
Baking & Snack - March 2019 - 118
Baking & Snack - March 2019 - 119
Baking & Snack - March 2019 - 120
Baking & Snack - March 2019 - AD INDEX
Baking & Snack - March 2019 - NEW PRODUCT SPOTLIGHT
Baking & Snack - March 2019 - 123
Baking & Snack - March 2019 - 124
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