Baking & Snack - August 2020 - 60

INCLUSIONS

"Part of what makes our pre-soaked grains so easy to
use is that they can be added to a variety of products at
a wide range of temperatures without negative results,"
Ms. Yin said.

Dairy-based texture
Dairy proteins can also be added to baked goods in different formats to provide texture and nutrition.
Agropur developed whey protein-based inclusions
that can be used in baked products. Not only do they
deliver extra protein, but the inclusions also contain no
added sugar.

DAIRY PROTEINS CAN ALSO BE
ADDED TO BAKED GOODS IN
DIFFERENT FORMATS TO PROVIDE
TEXTURE AND NUTRITION.

"They add a light and airy texture to baked products,"
said Anand Rao, vice president of ingredients innovation, Agropur Ingredients.
Glanbia Nutritionals manufacturers milk proteinbased crisp inclusions designed to deliver a hearty
crunch, as well as quality dairy protein to nutritional
bars. The crisps are designed to withstand the bar-making process as well as keep their integrity throughout the
bar's targeted shelf life.
"The milk protein concentrate in the inclusions is
extremely functional in that it withstands an extrusion
process and provides a clean dairy flavor requiring no
masking," said Ashley Bacchiarello, director, product
strategic management, Glanbia Nutritionals.

A nugget of protein
While dairy provides extra protein to baked goods, other ingredients can also be used to make fabricated inclusions that boost protein content.
DuPont Nutrition & Biosciences offers soy- and pea
protein-based nuggets and flakes in a range of protein

Premium
Dessert
Toppings
LOVED Timeless Brands

y!®
y, peanut-butter
crispety, crunchet

Mega Cookies Topped with Butterfinger®,
Baby Ruth® or Buncha Crunch®

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

For more information,
call (800) 408-1505 for more information.

BAR

© Ferrero 2020
Ferrero S.p.A.



Baking & Snack - August 2020

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