Baking & Snack - July 2024 - 48

FORTIFICATION & ENRICHMENT
100
YEARS
CONSISTENCY
of QUALITYand
The demand for fortified baked goods has grown as consumers
seek healthier products.
©misskaterina-stock.adobe.com
ing various solutions containing benzoyl peroxide and
whey, as well as a chlorine gas solution that is used to improve
high-sugar ratios and to whiten flour, " he said. " We
also provide vitamin analyses of flour samples for our enrichment
customer. "
Finding the best fit
There are many vitamins and minerals bakers can use to fortify
their products. And thankfully for those looking to do
so, most baked goods are well-suited for this incorporation.
" Bread, rolls and breakfast cereals are particularly wellDiscover
the
North Dakota Difference
Call 1-800-538-7721
www.ndmill.com
FSSC 22000 CERTIFIED
suited for vitamin fortification, " Machado said. " These
products are staple items in many diets, so they provide
an excellent vehicle for nutrient delivery. Snacks and functional
foods, such as protein bars and fortified cookies, also
offer opportunities for innovation in health-focused bakery
products. "
Certain baked goods are easier to fortify, while others will
require some more finesse. Typically vitamin incorporation
works best in baked goods with whole grains and betterfor-you
ingredients, for example, said Jeff Hodges, manager,
bakery, snacks and confections applications, ADM.
48 Baking & Snack July 2024 / www.bakingbusiness.com
http://www.ndmill.com

Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
Baking & Snack - July 2024 - 4
Baking & Snack - July 2024 - 5
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