Baking & Snack - August 2020 - 58

INCLUSIONS

apple to reconstitute," Ms. Swedberg said. "This returns
them to fresh-cut dimensions. This ratio can be affected
by desired end use, processing methods, and the size
and style of cut."
Nuts, much like fruit, are available in varied forms.
Seeds, on the other hand, tend to be used whole.
"Almonds, for example, are available in several different forms, enabling greater versatility in baking,"
said Laura Gerhard, director of strategy and marketing,
Blue Diamond Almonds Global Ingredients Division.
"Traditional forms include sliced, diced, slivered and
split almonds, which can be used in a variety of baked
applications, ranging from snacks and bars to more indulgent items like cakes, pies and muffins."
Nuts and seeds vary in the amount of protein, fiber,
vitamins and minerals they contribute. Some are recognized for their heart-healthy fat profiles. They may carry
seasonings and coatings, making them customizable to
any flavor combination.
"We believe that a growing global interest in plantbased and clean ingredients will continue to create new
opportunities for whole food inclusions like almonds,"
Nutrition bars are a Ms. Gerhard said.
natural application where
inclusions provide not The power of grains
only texture but also extra Grains complement the plant-based trend, with some
fiber and protein.
grains contributing protein, fiber and other nutrients.
Kerry Ingredients

58 Baking & Snack August 2020 / www.bakingbusiness.com

They may be added to baked goods in their whole grain
form or combined with other ingredients.
The Annex by Ardent Mills, for example, has a line
of ancient and heirloom grain crisps, including quinoa,
amaranth and brown rice. These are used to make clusters, nuggets and grain bites.
"Our quinoa crisps can help add nutritional value to
formulations through the protein and fiber they provide," said Angela Ichwan, senior director and technical

THE NO. 1 VARIABLE IS
MOISTURE CONTENT OF
BOTH THE INCLUSION AND
THE BASE PRODUCT.
lead of The Annex by Ardent Mills. "The light texture
and the small diameter of quinoa crisps make them easy
to incorporate in a cluster or use as a topping. Because
these crisps are low in moisture, it is important to account for potential moisture migration from the baked
goods to the crisps, which can cause stale texture or potentially the loss of the grain identity of the crisps."
Grains can also be added in their pregelatinized form,
but that can take some adjustments for water content
as they have a higher, rapid moisture rate compared to
their non-pregelatinized counterparts, according to
Wiwid Paramita, technical sales specialist, Briess Malt &
Ingredients Co.
"Partially pregelatinized grain particles not only provide eye appeal and a sense of wholesomeness, but they
also add nutrition associated with whole grains," she explained. "Custom grain blends are a great way to protect
intellectual property and differentiate from competitors.
Sprouted grains, for example, provide unique flavor
and color."
Corbion helps bakers enhance their applications by
adding in interesting or on-trend ingredients while saving them extra time and effort. These include bases for
fiber-enriched, low-carb products; mixes that can add
vitamins to sports bars; and customizable powder spice
and vegetable grain blends.
The company also offers pre-soaked grains with
ready-to-use whole and ancient grains, said Yanling Yin,
director-bakery applications, Corbion.
These grains are non-GMO and preservative free.
They can be flavored and customized to fit any application. These pre-cooked whole grains are offered in
a jam-like consistency, and some provide additional
sweetness from added sugar or molasses.


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Baking & Snack - August 2020

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