Baking & Snack - March 2022 - 98
ingredients & formulating
Enzyme-based solutions for clean label dough conditioning
The persistent demand for clean label products has bakers looking to replace ingredients consumers find unacceptable, including
DATEM, SSL and distilled or hydrated monoglycerides. Enzymes can replace emulsifiers' functionality in a clean label way.
" Yes, enzymes can be used as a clean label solution to replace the functionalities of emulsifiers, but the choice of enzyme will depend
on the substrate available in the formulation and the desired effect,'' said Luc Casavant, application director at Lallemand Baking.
Enzymes can be added alone or as enzyme combinations to get additional effects or create synergies between enzymes.
To meet this need, Lallemand Baking developed its Essential ER product range. These enzyme-based solutions provide similar functionalities
as chemical emulsifiers, making them a direct replacement in bread formulations.
This range of ingredients can improve dough machinability, conditioning, strengthening and stability. They are designed for convenience
and ease of use. It's important when working with enzyme solutions, however, that bakers take into consideration the entire
formulations and process parameters to avoid overdosing or side activities. Lallemand Baking offers technical expertise to provide the
optimal solution for each formulation.
(800) 432-1090 * www.lallemandbaking.com
Reduced-sugar chocolate chips
Blommer Chocolate partnered with DouxMatok, an Israeli-based supplier of
Incredo sugar, to produce a portfolio of chocolate ingredients made with less
sugar. Incredo sugar allows for up to 50% sugar reduction by enhancing sweetness.
The companies' initial launch will be a chocolate-flavored chip with sugar
reduced by 50%. Compared to conventional chocolate chips, this product will
have fewer calories and more fiber.
(800) 621-1606 * www.blommer.com
Ancient grains made easy
BreadPartners' new 50-50 Ancient Grain Bread Base is designed to make it easy
for wholesale bakers to incorporate ancient grains into their formulations. The
base includes a blend of New and Old World ancient grains and seeds, including
rye, sunflower, oats, millet, flax, barley, sesame, buckwheat, einkorn and chia. The
base has a clean label, a non-GMO dough improver and shelf life extender.
(877) 261-7276 * www.breadpartners.com
98 Baking & Snack March 2022 / www.bakingbusiness.com
Baking & Snack - March 2022
Table of Contents for the Digital Edition of Baking & Snack - March 2022
Baking & Snack - March 2022 - Intro
Baking & Snack - March 2022 - 1
Baking & Snack - March 2022 - 2
Baking & Snack - March 2022 - 3
Baking & Snack - March 2022 - 4
Baking & Snack - March 2022 - 5
Baking & Snack - March 2022 - 6
Baking & Snack - March 2022 - 7
Baking & Snack - March 2022 - 8
Baking & Snack - March 2022 - 9
Baking & Snack - March 2022 - 10
Baking & Snack - March 2022 - VDGa
Baking & Snack - March 2022 - VDGb
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