Baking & Snack - July 2021 - 99

New range of flatbread improvers
M├╝hlenchemie launched a series of enzyme systems that improve flour for
baking flatbread. Alphamalt flatbread improves mechanical kneading, reduces
dough contraction and improves browning. This ingredient can be used in a
variety of flatbreads. EMCbest flatbread RoG increases the stability of tandoori
and Egyptian flatbread. EMCbest WA Visco+ increases water absorption for
a variety of flatbreads. Alphamalt fresh FB is a range of improvers for doublelayered
flatbreads for softness and long-lasting freshness.
www.muehlenchemie.com
Amber chocolate
Belcolade Selection Amber Cacao-Trace from Puratos USA is the latest addition
to the company's Belgian chocolate portfolio. The Amber chocolate is a bright,
warm color with flavor notes of salted caramel and milk. The product is made
from sustainably grown cocoa beans and contains no artificial flavors. The
chocolate can be used for enrobing, molding, panning and in a wide range of
applications including fillings, mousses and ganaches.
(800) 654-0036 * www.puratos.us
Plant-based emulsifiers
As consumers become more concerned with healthy food, clean labels and
plant-based ingredients, AAK USA developed its Akolec line of specialty lecithin
emulsifiers made from sunflower oil and soybean oil. The ingredients are available
in several different claims including organic and non-GMO. Akolec helps bakers
achieve better-for-you claims while also providing functional benefits such as
natural emulsifying, smooth texture, homogenization and longer shelf life.
(973) 344-1300 * www.aak.com
Easy-to-use toppings
Fleurage from Lesaffre Corp. is a line of topping ingredients that customizes
the taste of pretzels, pizzas, breads, rolls, crackers, bagels and other baked goods.
Fleurage Seeds and Fleurage Semolina use different combinations of ingredients
developed from fermentation and cereal products. They are easy to add to the top
or bottom of a variety of baked goods.
(414) 615-3300 * www.lesaffre.com
Clean label dough relaxers
BreadPartners' XTS dough relaxers provide bakers with a clean label alternative
to conventional, l-cysteine-based dough relaxers. With a combination of deactivated
yeast and enzyme technology, this line of ingredients shorten mix time,
increase dough extensibility and reduce dough memory, eliminating snap-back.
XTS 100 is well-suited for pizza dough, tortilla, pita and other flatbreads, while
XTS 200 is formulated for bread and bagels.
(877) 261-7276 * www.breadpartners.com
www.bakingbusiness.com / July 2021 Baking & Snack 99
http://www.muehlenchemie.com http://www.puratos.us http://www.aak.com http://www.lesaffre.com http://www.breadpartners.com http://www.bakingbusiness.com

Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
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