Baking & Snack - April 2020 - 130
ingredients & formulating
Brioche base for rich taste and color
For bakers wanting to provide brioche to their foodservice and retail customers, BreadPartners Inc. launched its Superior Brioche
base. This rich bread is characterized by its golden color derived from its high egg and butter content. The base delivers a rich golden
color along with tender texture in the finished brioche product.
"As a part of our paste product range, Superior Brioche is a 30% base, eliminating the need to scale and add extra shortening," said
Michelle Lacovara-Birkey, director of sales, BreadPartners.
The base also has the versatility to be used in a laminated Danish dough. Additionally, it can pair with the company's Soleil egg replacer, enabling bakers to replace whole eggs in the brioche formulation.
(877) 261-7276 * www.breadpartners.com
Matching hydrates' performance
DuPont Nutrition & Biosciences debuts the next generation of emulsifier
solutions with Grindsted NG 100 non-GMO monoglyceride. This range of
ingredients provides the same functionality and similar product yields as hydrated monoglycerides, or hydrates. In yeast-raised baked foods, it can improve
crumb softness.
(913) 764-8100 * www.food.dupont.com
Low-FODMAP certification for fiber ingredients
MGP Ingredients dietary fibers, Fibersym RW and Fiberite RW resistant wheat
starches, have been certified as low FODMAP ingredients by Monash University.
FODMAP refers to fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates not completely digested
or absorbed in the small intestine. Fibersym and FiberRite will now carry the
official Monash University low FODMAP certified icon.
(800) 255-0302 * www.mgpingredients.com
130 Baking & Snack April 2020 / www.bakingbusiness.com
B&S April book.indb 130
4/6/2020 11:18:59 AM
http://www.breadpartners.com
http://www.food.dupont.com
http://www.mgpingredients.com
http://www.bakingbusiness.com
Baking & Snack - April 2020
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com