Baking & Snack - October 2020 - 45

shelled eggs. The challenge for bakers is that
shelled eggs are not a
smart choice. Not only
is it time-consuming to
break eggs, there's always that chance of shell
getting into the recipe.
Further, shelled eggs are
inconsistent in size and
even composition, based
on time of year and the
hens' diet. As a result,
most bakers rely on egg
products, which come
dry, liquid and frozen.
They can be separated
into whites and yolks and
even blended with other ingredients for enhanced functionality.
Egg whites, for example, are available as standard,
high-whip - sometimes called angel whites - and
high-gel whites. Each contributes a different functionality to baked goods.
Standard egg whites would be appropriate for frittata
bites. High-whip, on the other hand, would be best for
meringue. In complex systems such as nutrition bars,
high-gel egg whites not only assist with adhesion and
texture, but they also contribute protein.
"Egg products are pasteurized to ensure food safety,"
Ms. Maloberti said. "They're easy-to-use and provide
batch-to-batch consistency."

costs and improve performance, such as restricted melt,
piece identify, less burn off and better flavor.
DFA Ingredient Solutions, a division of Dairy Farmers
of America, recently launched an e-commerce store for
small bakers and startups to order smaller quantities of
dairy ingredients for product innovation. The new platform features dairy-based ingredients, including seasoning blends, specialty powders and concentrated pastes,
which were previously only available in large quantities
for industrial production. Made from dairy, these ingredients allow for made-from-real-dairy claims. Options
are available to assist with achieving clean label declarations, such certified organic, non-GMO and rBST-free.
Other minimally processed dairy ingredients may assist with a range of functionalities in baked goods, including improved browning, flavor, texture and other
key bakery applications attributes. Nonfat dried milk
is a long-time favorite because it contains both types
of dairy proteins - casein and whey - and each type
exerts unique functionalities. The casein binds fat and
water, while the whey proteins denature during baking, thereby adding to desired crumb texture and post-

Left: Pepperidge
Farm tries to use
recognizeable staples
like dairy and egg
ingredients whenever
possible.
Campbell Soup Co.

Bottom: Dairy and egg
ingredients enable
bakers and snack
makers to create
products parents feel
good about giving to
their kids.
Perfect Snacks

The milky way
Dairy foods have a long history of use in baked goods.
Butter, for example, is the gold standard fat ingredient
in almost all bakery applications, as it delivers desirable
flavor, color and structural stability. Unfortunately, economics often limit butter's use to premium items, such
as croissants and shortbread.
Cheese, too, is a welcome ingredient in the baked
goods business. There are a wide variety of cheese
ingredients available to bakers. Some are all cheese
- natural or processed - while others are a blend of
cheese with other ingredients that improve melt and
manage moisture migration. Cheese ingredients provide flavor and functionality that can be tailored to
specific applications.
In some baked goods, bakers are challenged with using standard cheese, cream and even butter, as they're
not always economically or functionally realistic.
Formulators often rely on dairy concentrates, flavors
and powders in conjunction with "real dairy" to lower

www.bakingbusiness.com / October 2020 Baking & Snack 45


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Baking & Snack - October 2020

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Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 2
Baking & Snack - October 2020 - 3
Baking & Snack - October 2020 - 4
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