Baking & Snack - December 2019 - 32

FRUITS & NUTS

When working with fruit
inclusions, it's important to
accommodate the formulation needs to ensure bakers
get the most bang for
their buck.
Ozery Bakery

sions can weaken the overall bread structure," Mr. Davis
said. "Some inclusions like ground nuts disappear during
mixing or processing. Other inclusions, such as bigger nut
pieces and dried fruit, require softening or hydrating before they are added to the dough structure. Depending on
the level of inclusions, more dough strengtheners or gluten may be needed to achieve the desired product height.
"Another consideration is the way a high percentage
of inclusions and smaller granulation sizes may cause
bread to lose volume and become increasingly dense,"
he continued. "To maintain a lighter texture, increasing
your dough-to-pan ratio will help volume without dramatic increases in dough strengtheners or gluten."
For muffins and quick breads, individually quick frozen (IQF) berries and fruits are often preferred because
they experience minimal bleeding and deterioration. To
get the best results, these fruit pieces should be added
during the final mixing stage.
"This minimizes crushing," Ms. Smith said. "Coloring
of the batter should be very low, and the fruit will be
evenly distributed in the baked product."
In general, IQF berries perform well. The same is
not true for some other fruits. "The density of frozen
blackberries, raspberries and blueberries is perfect for a
muffin or quick bread batter because they suspend well,
whereas a frozen peach slice will likely lose suspension
in the oven and sink to the bottom," Ms. Smith said.
One solution is to use frozen diced pieces. Another is
to add the fruit in a different format, for example, as part
of a streusel topping.
"Opt to use frozen or dried whole fruit rather than
slicing fresh fruit," Ms. Woods suggested. "This prevents bleeding,
discoloration, oxidation and moisture migration. The fruit will better maintain its vibrant, appetizing
color. Baking with nuts isn't as tricky,
but you need to take into account the
intent for the nut to be enjoyed."
There's less of an issue when nuts are
mixed into the system prior to baking.
Nuts and seeds on top of baked goods
may add eye appeal but don't always deliver on flavor and texture.
"Watch the time a nut rests atop a
muffin. It can be the difference between
a stunning roasted nut that expels oils
and creates a fragrant experience and
one that is just burnt," Ms. Smith said.
"Nuts and seeds are very high in oils, and
not every nut or seed can withstand the
heat index of a hot oven for a long time."
When added to the batter or dough,

32 Baking & Snack December 2019 / www.bakingandsnack.com

Toppings and swirling can provide new opportunities for using nuts or fruit.
Blue Diamond Global Ingredients

it is best to use roasted nutmeats to ensure desired flavor,
according to Ms. Smith.
"If the nutmeats are used as a topper, use raw pieces,"
she says. "They will get roasted in the oven."
For some extra flavor adventure, nuts and seeds can
be seasoned, sweetened or even chocolate-coated. Think
parmesan-encrusted pine nuts on top of an artisan garlic
herb loaf.
Volume, loaf integrity and consistency can be especially tricky when making swirled breads.
"The goal is to get the same amount of filling and
swirls in every loaf, but gravity and other production
variables lead to inconsistencies," Mr. Davis said. "Using
water spray before the swirl is incorporated is key to a
consistent swirl. We use a method of adding flavored filling to the dough in slurry form. A gentle, low speed on
the spiral mixer allows for good incorporation of the filling and even distribution.
"Water is also essential when adding nuts and seeds to
the outside of the loaf, or enrobing," he said. "A simple
pan of water to wet the dough piece is a big help when
rolling the dough piece in nuts or seeds."
Fruits, nuts and seeds are conventional bakery inclusions, but there are other opportunities to use them in
bakery applications. Smokey Waters, director of culinary
innovation, Pecan Deluxe, said, "Putting fruits, nuts and
seeds in baked goods is a tried and true practice, but
there is more room for these items to be used as a topical
application on baked goods."
Kate Leahy, spokesperson, Sunsweet Ingredients added that quality is critical. "For instance, nuts need to be
shelled in a way that minimizes breakage and are stored
in a way that prevents rancidity," she said. "Some nuts,
especially walnuts, are filled with an enviable amount of
healthy oils, but they easily turn rancid under improper


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Baking & Snack - December 2019

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

Baking & Snack - December 2019
Contents
Contents
Editorial - Change and the art of embracing the inevitable
Newsfront - BBU commits to 100% sustainable packaging
Organizational changes underway at Kraft Heinz
General Mills using data for product development
Flowers launching portfolio review, strategic changes
Innova Market Insights names top trends for 2020
Clay Miller named president of Burford Corp.
Fred D. Pfening Co. names new president
In Memoriam
In Memoriam/In Brief/People
Operations Executive of the Year - MARSHALL’S LAW
From baker to inventor in one patent
The Bakery Cos. - FASTER Than the Speed of Change
Fruits & Nuts - OPEN INVITE
Pulses - Pulses 101
SANITATION STRATEGIES - Plan Ahead
Bun /Roll Tech - Individuality Among UNIFORMITY
When is the right time to purchase a separate artisan line?
Sheeting/Laminating - Jack of All Trades
Simplifying changeovers for sanitation and maintenance
Metal Detection / X-Ray - LOOKING Right Through It
Line Layout - BAKE Smarter
Packaging Innovations - Brave NEW WORLD
INDUSTRY IMAGES - Smart COOKIES
Meeting Preview: ASB - UPGRADE FOR A NEW DECADE
Meeting Preview: SNAXPO - On Your Marks
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
Baking & Snack - December 2019 - Baking & Snack - December 2019
Baking & Snack - December 2019 - Baking & Snack - December 2019
Baking & Snack - December 2019 - 2
Baking & Snack - December 2019 - 3
Baking & Snack - December 2019 - 4
Baking & Snack - December 2019 - 5
Baking & Snack - December 2019 - 6
Baking & Snack - December 2019 - 7
Baking & Snack - December 2019 - 8
Baking & Snack - December 2019 - Contents
Baking & Snack - December 2019 - 10
Baking & Snack - December 2019 - Contents
Baking & Snack - December 2019 - Editorial - Change and the art of embracing the inevitable
Baking & Snack - December 2019 - 13
Baking & Snack - December 2019 - General Mills using data for product development
Baking & Snack - December 2019 - 15
Baking & Snack - December 2019 - In Memoriam
Baking & Snack - December 2019 - In Memoriam/In Brief/People
Baking & Snack - December 2019 - Operations Executive of the Year - MARSHALL’S LAW
Baking & Snack - December 2019 - 19
Baking & Snack - December 2019 - From baker to inventor in one patent
Baking & Snack - December 2019 - 21
Baking & Snack - December 2019 - 22
Baking & Snack - December 2019 - 23
Baking & Snack - December 2019 - 24
Baking & Snack - December 2019 - 25
Baking & Snack - December 2019 - 26
Baking & Snack - December 2019 - 27
Baking & Snack - December 2019 - The Bakery Cos. - FASTER Than the Speed of Change
Baking & Snack - December 2019 - 29
Baking & Snack - December 2019 - 30
Baking & Snack - December 2019 - Fruits & Nuts - OPEN INVITE
Baking & Snack - December 2019 - 32
Baking & Snack - December 2019 - 33
Baking & Snack - December 2019 - 34
Baking & Snack - December 2019 - Pulses - Pulses 101
Baking & Snack - December 2019 - 36
Baking & Snack - December 2019 - 37
Baking & Snack - December 2019 - 38
Baking & Snack - December 2019 - 39
Baking & Snack - December 2019 - 40
Baking & Snack - December 2019 - SANITATION STRATEGIES - Plan Ahead
Baking & Snack - December 2019 - 42
Baking & Snack - December 2019 - Bun /Roll Tech - Individuality Among UNIFORMITY
Baking & Snack - December 2019 - When is the right time to purchase a separate artisan line?
Baking & Snack - December 2019 - 45
Baking & Snack - December 2019 - 46
Baking & Snack - December 2019 - 47
Baking & Snack - December 2019 - 48
Baking & Snack - December 2019 - 49
Baking & Snack - December 2019 - 50
Baking & Snack - December 2019 - 51
Baking & Snack - December 2019 - 52
Baking & Snack - December 2019 - Sheeting/Laminating - Jack of All Trades
Baking & Snack - December 2019 - 54
Baking & Snack - December 2019 - 55
Baking & Snack - December 2019 - Simplifying changeovers for sanitation and maintenance
Baking & Snack - December 2019 - 57
Baking & Snack - December 2019 - 58
Baking & Snack - December 2019 - 59
Baking & Snack - December 2019 - 60
Baking & Snack - December 2019 - Metal Detection / X-Ray - LOOKING Right Through It
Baking & Snack - December 2019 - 62
Baking & Snack - December 2019 - 63
Baking & Snack - December 2019 - 64
Baking & Snack - December 2019 - Line Layout - BAKE Smarter
Baking & Snack - December 2019 - 66
Baking & Snack - December 2019 - 67
Baking & Snack - December 2019 - 68
Baking & Snack - December 2019 - Packaging Innovations - Brave NEW WORLD
Baking & Snack - December 2019 - 70
Baking & Snack - December 2019 - 71
Baking & Snack - December 2019 - 72
Baking & Snack - December 2019 - 73
Baking & Snack - December 2019 - 74
Baking & Snack - December 2019 - INDUSTRY IMAGES - Smart COOKIES
Baking & Snack - December 2019 - 76
Baking & Snack - December 2019 - 77
Baking & Snack - December 2019 - 78
Baking & Snack - December 2019 - Meeting Preview: ASB - UPGRADE FOR A NEW DECADE
Baking & Snack - December 2019 - 80
Baking & Snack - December 2019 - Meeting Preview: SNAXPO - On Your Marks
Baking & Snack - December 2019 - Events
Baking & Snack - December 2019 - 83
Baking & Snack - December 2019 - 84
Baking & Snack - December 2019 - 85
Baking & Snack - December 2019 - Featured Innovation Center
Baking & Snack - December 2019 - 87
Baking & Snack - December 2019 - Ingredients & Formulating
Baking & Snack - December 2019 - 89
Baking & Snack - December 2019 - Equipment & Packaging
Baking & Snack - December 2019 - 91
Baking & Snack - December 2019 - 92
Baking & Snack - December 2019 - 93
Baking & Snack - December 2019 - Patents
Baking & Snack - December 2019 - New on the Shelf
Baking & Snack - December 2019 - MARKETPLACE
Baking & Snack - December 2019 - 97
Baking & Snack - December 2019 - 98
Baking & Snack - December 2019 - 99
Baking & Snack - December 2019 - 100
Baking & Snack - December 2019 - 101
Baking & Snack - December 2019 - 102
Baking & Snack - December 2019 - 103
Baking & Snack - December 2019 - 104
Baking & Snack - December 2019 - AD INDEX
Baking & Snack - December 2019 - 106
Baking & Snack - December 2019 - 107
Baking & Snack - December 2019 - 108
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