Baking & Snack -june 2022 - 25

Bringing You Our Best
" ... I USED TO LOOK AROUND
AT ALL THE WASTE AND
STALES IN THE BAKERY AND
WONDER, 'DOES IT REALLY
HAVE TO BE THIS WAY?' "
Theresa Cogswell, Interstate Bakeries Corp.
olation. While this law technically only applies to products
sold in California, many companies include the label on all
products sold in the US as a precaution if they contain a listed
chemical. Ideally, however, companies reformulate their
products, which has led to much innovation in the baking
industry, specifically around enzymes.
" Labeling became an issue; people were shocked to read
all those chemical terms on their bread labels, " said Kees
Docter, retired senior director of technical services for
Lallemand Baking. " But with enzymes, it's just enzymes,
which are naturally occurring. "
Mr. Docter's longtime colleague Jan van Eijk, PhD, retired
research director of Lallemand Baking, spent much
of his 38-year career developing enzymes for the baking
industry as it strove to find clean label solutions for dough
conditioning and shelf life. After joining Lallemand Baking,
Dr. van Eijk moved to the US from The Netherlands where
he saw the clean label movement begin to pick up steam.
With his experience baking in Europe, where chemicals like
bromate had already been removed, he applied his knowledge
to developing enzymes for the US baking industry.
" We wanted to be the first to the clean label solution, "
Mr. Docter said. " We saw that coming, and we wanted to be
first, and with our experience making bread in Europe, we
knew we could do it. "
The game changer for enzymes, in Dr. Yin's opinion, was
the ability to use genetically modified substrates to gain
control of enzymes. Before this time, about six or seven
years ago, enzymes were difficult to control. They're sensitive
to their environment, and bakeries are inconsistent
places with changing ambient temperatures, humidity and
flour quality. Harnessing enzymes through GMO substrates
made these ingredients more consistent and easier to use.
As consumer demand has pushed the industry toward
enzymes, cost has also played a factor.
" There's not just a label improvement but a cost reducmennel.com/snowhite
| sales@mennel.com
800.688.8151 x95283
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high-ratio cake products? You can count on
Mennel's Snowhite non-chlorinated cake fl our
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This one-of-a-kind fl our off ers a natural
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Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
Baking & Snack -june 2022 - 2
Baking & Snack -june 2022 - 3
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