Baking & Snack - September 2020 - 46

FATS & OILS

Shortenings tailored to icing
"The fat and oil components interact with the flour and
applications helps icings be egg proteins to control strong protein-to-protein bonding
bright white and spreadable and yield a finished product with the desired eating propfor ease of use. erties," said Roger Daniels, vice president, research, develStratas Foods
opment, innovation and quality for Stratas Foods LLC.
In a cookie, the fat system not only delivers the tenderness and bite expected of a cookie but also influences
the spread, height and texture, whether the baker is aiming for soft and chewy or crispy.
Bunge Loders Croklaan developed its Vream Elite line
of shortenings to target application-specific challenges
while also delivering premium finished products. For
cookies, bakers can use this line to cream ingredients for
smooth consistency and achieve their preferred texture.
"Vream Elite is made by using enzymes to blend highstability soybean oil and soy hard fat," Mr. Stavro said.
"It enables bakers to create bright white icings, highvolume cakes, flaky pie crusts, velvety donuts, soft and

chewy or crispy cookies, and tortillas with excellent
rollability. Vream Elite is also very easy to use, as it has
great workability across a wide range of temperatures,
shows exceptional creaming with all types of ingredients
and avoids post-hardening."
Cakes and icings come with their own sets of challenges. Both depend on aeration for their structure, strength
and mouthfeel. With their light and airy texture, cakes
require something more from their fat systems.
"As you increase the complexity of the baked product,
the shortening also becomes more complex and may include the use of emulsifiers," Mr. Daniels said. "An emulsifier is composed of fat-loving and water-loving entities,
which in turn function to bridge the cake foam or icing
ingredients to achieve a uniform mix of both fat- and
water-based ingredients."
Because they contain large amounts of liquid, sugar
and air, these applications can greatly benefit from the
use of emulsified shortenings.
"Emulsified shortenings help to efficiently incorporate and stabilize fine air bubbles during the creaming
stage, thereby improving aeration during processing
and yielding cakes and icings with greater volumes,"
Ms. Weis said. "The emulsified shortening system helps
to evenly disperse the fat and air throughout a high-ratio
cake batter matrix, yielding a cake with a fine and uniform crumb structure and superior tenderness."
Bunge Loders Croklaan's Vream line offers shortenings for cakes and icings. For cakes, Vream Elite produces excellent volume and aeration, and for icings, the
shortening addresses light texture and a bright white ap-

Fat-based stability for longer shelf life
Beyond structure and taste, fats
can contribute to other aspects of a
finished baked good. Shortenings
can improve production and help
bakery products stay fresher longer
on store shelves.
"Using a tailored fat solution that
is designed to provide a specific
functionality within a given application is critical to optimizing the
manufacturing process, improving
sensory properties and nutritional
profile, and extending product
quality during storage," said Andrea
Weis, customer innovation application specialist, AAK USA, Inc.
With its flaked shortenings, AAK
allows bakers to improve produc-

46 Baking & Snack September 2020 / www.bakingbusiness.com

tion efficiencies while also enhancing texture and appearance. These
shortenings are easy to scale while
allowing bakers to incorporate flavors, spices and colors directly into
the shortening. They also retain
their integrity throughout commercial processing, which helps
to create flaky pies and biscuits
and open crumb structures in pizza
crusts and breads.
Shelf-stable or frozen baked
goods also require a fat source
that will remain stable in addition
to contributing to organoleptic
properties.
"The addition of antioxidants to a
fat source or in the end application

can help meet those stability requirements," said Chandra Ankolekar;
PhD; technical manager, bakery,
dressings and oils, Kemin Food
Technologies. "Kemin offers a variety
of oxidation and mold inhibition
solutions for fats and baked goods to
help meet your shelf life goals."
AAK's emulsified shortenings
not only assist with providing
light and airy textures expected
of cakes and icings, but they also
improve icing stability during
storage. Icings made with these
shortenings experience reduced
post-hardening and maintain their
smooth appearance and silky texture for enhanced freshness.


http://www.bakingbusiness.com

Baking & Snack - September 2020

Table of Contents for the Digital Edition of Baking & Snack - September 2020

editorial - When 'unprecedented' becomes the status quo
newsfront
In brief/people
trends snapshot news
Special report: Incubators -- A brand-new beginning
Operations: Muffin Town -- New rules for schools
Trends: Pretzels -- back in the spotlight
Formulation: Fats & oils -- Dialing into functionality
Formulation: Sourcing & Supply Chain -- Global web of ingredients
Equipment: Pizza tech -- Piling it on
Equipment: Mixing -- Keep your cool
Equipment: Finishing -- Seeking the perfect touch
Operations: Augmented & virtual reality -- Playing pretend
Equipment: Bottlenecks -- Breaking the bottleneck
Events
Innovations
Featured technical expert
Ingredients & formulating
Equipment & packaging
Patents
New on the shelf
New product spotlight -- A change of pace
Baking & Snack - September 2020 - 1
Baking & Snack - September 2020 - 1
Baking & Snack - September 2020 - 2
Baking & Snack - September 2020 - 3
Baking & Snack - September 2020 - 4
Baking & Snack - September 2020 - 5
Baking & Snack - September 2020 - 6
Baking & Snack - September 2020 - 7
Baking & Snack - September 2020 - 8
Baking & Snack - September 2020 - 9
Baking & Snack - September 2020 - editorial - When 'unprecedented' becomes the status quo
Baking & Snack - September 2020 - 11
Baking & Snack - September 2020 - newsfront
Baking & Snack - September 2020 - 13
Baking & Snack - September 2020 - 14
Baking & Snack - September 2020 - 15
Baking & Snack - September 2020 - In brief/people
Baking & Snack - September 2020 - trends snapshot news
Baking & Snack - September 2020 - Special report: Incubators -- A brand-new beginning
Baking & Snack - September 2020 - 19
Baking & Snack - September 2020 - 20
Baking & Snack - September 2020 - 21
Baking & Snack - September 2020 - 22
Baking & Snack - September 2020 - 23
Baking & Snack - September 2020 - Operations: Muffin Town -- New rules for schools
Baking & Snack - September 2020 - 25
Baking & Snack - September 2020 - 26
Baking & Snack - September 2020 - 27
Baking & Snack - September 2020 - 28
Baking & Snack - September 2020 - 29
Baking & Snack - September 2020 - 30
Baking & Snack - September 2020 - 31
Baking & Snack - September 2020 - 32
Baking & Snack - September 2020 - 33
Baking & Snack - September 2020 - 34
Baking & Snack - September 2020 - Trends: Pretzels -- back in the spotlight
Baking & Snack - September 2020 - 36
Baking & Snack - September 2020 - 37
Baking & Snack - September 2020 - 38
Baking & Snack - September 2020 - 39
Baking & Snack - September 2020 - 40
Baking & Snack - September 2020 - 41
Baking & Snack - September 2020 - 42
Baking & Snack - September 2020 - Formulation: Fats & oils -- Dialing into functionality
Baking & Snack - September 2020 - 44
Baking & Snack - September 2020 - 45
Baking & Snack - September 2020 - 46
Baking & Snack - September 2020 - 47
Baking & Snack - September 2020 - 48
Baking & Snack - September 2020 - 49
Baking & Snack - September 2020 - 50
Baking & Snack - September 2020 - Formulation: Sourcing & Supply Chain -- Global web of ingredients
Baking & Snack - September 2020 - 52
Baking & Snack - September 2020 - 53
Baking & Snack - September 2020 - 54
Baking & Snack - September 2020 - 55
Baking & Snack - September 2020 - 56
Baking & Snack - September 2020 - 57
Baking & Snack - September 2020 - 58
Baking & Snack - September 2020 - Equipment: Pizza tech -- Piling it on
Baking & Snack - September 2020 - 60
Baking & Snack - September 2020 - 61
Baking & Snack - September 2020 - 62
Baking & Snack - September 2020 - 63
Baking & Snack - September 2020 - 64
Baking & Snack - September 2020 - 65
Baking & Snack - September 2020 - 66
Baking & Snack - September 2020 - 67
Baking & Snack - September 2020 - 68
Baking & Snack - September 2020 - Equipment: Mixing -- Keep your cool
Baking & Snack - September 2020 - 70
Baking & Snack - September 2020 - 71
Baking & Snack - September 2020 - 72
Baking & Snack - September 2020 - 73
Baking & Snack - September 2020 - 74
Baking & Snack - September 2020 - 75
Baking & Snack - September 2020 - 76
Baking & Snack - September 2020 - 77
Baking & Snack - September 2020 - 78
Baking & Snack - September 2020 - Equipment: Finishing -- Seeking the perfect touch
Baking & Snack - September 2020 - 80
Baking & Snack - September 2020 - 81
Baking & Snack - September 2020 - 82
Baking & Snack - September 2020 - 83
Baking & Snack - September 2020 - 84
Baking & Snack - September 2020 - 85
Baking & Snack - September 2020 - 86
Baking & Snack - September 2020 - Operations: Augmented & virtual reality -- Playing pretend
Baking & Snack - September 2020 - 88
Baking & Snack - September 2020 - 89
Baking & Snack - September 2020 - 90
Baking & Snack - September 2020 - Equipment: Bottlenecks -- Breaking the bottleneck
Baking & Snack - September 2020 - 92
Baking & Snack - September 2020 - 93
Baking & Snack - September 2020 - 94
Baking & Snack - September 2020 - 95
Baking & Snack - September 2020 - Events
Baking & Snack - September 2020 - 97
Baking & Snack - September 2020 - 98
Baking & Snack - September 2020 - Innovations
Baking & Snack - September 2020 - Featured technical expert
Baking & Snack - September 2020 - 101
Baking & Snack - September 2020 - Ingredients & formulating
Baking & Snack - September 2020 - 103
Baking & Snack - September 2020 - Equipment & packaging
Baking & Snack - September 2020 - 105
Baking & Snack - September 2020 - 106
Baking & Snack - September 2020 - 107
Baking & Snack - September 2020 - 108
Baking & Snack - September 2020 - Patents
Baking & Snack - September 2020 - New on the shelf
Baking & Snack - September 2020 - 111
Baking & Snack - September 2020 - 112
Baking & Snack - September 2020 - 113
Baking & Snack - September 2020 - 114
Baking & Snack - September 2020 - 115
Baking & Snack - September 2020 - 116
Baking & Snack - September 2020 - 117
Baking & Snack - September 2020 - 118
Baking & Snack - September 2020 - 119
Baking & Snack - September 2020 - 120
Baking & Snack - September 2020 - 121
Baking & Snack - September 2020 - New product spotlight -- A change of pace
Baking & Snack - September 2020 - 123
Baking & Snack - September 2020 - 124
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