Baking & Snack - October 2021 - 122

ingredients & formulating
Solutions to tortilla challenges
Tortillas are a growing segment in the baking industry, and Kemin Food Technologies is providing tortilla manufacturers with several
ingredient solutions. Clean label and health are driving this segment, and that can pose some formulating challenges.
" The coronavirus pandemic really brought health into a primary focus for consumers, not only in tortillas, but across the food industry, "
said Anita Srivastava, PhD, CFS, senior technical service manager, bakery, Kemin. " With health being the driving influence, we are
seeing many shifts to healthier ingredients and cleaner labels. "
The company launched several lines of tortilla ingredients to address many of the challenges producers face. The TillaPack product
line for flour tortillas offers batch pack solutions to help formulators address their goals for their finished products. These can be customized.
TillaZyme is a line of enzyme blends for corn tortillas that help retain moistness and reduce the rate of staling. TillaSoft is a
range of dough conditioners and softeners for flour tortillas. These ingredients improve the dough extensibility and can also delay the
retrogradation process.
(800) 777-8307 * www.kemin.com
Dough strengthening for clean label
Pristine 3000 from Corbion allows bakers to create dough with the strength and
tolerance necessary for commercial processing. Pristine 3000 meets the functionality
of DATEM and reduces the need for adding vital wheat gluten. The dough
conditioning solution also can produce high oven spring, soft texture and overall
consistent quality in products made with protein-deficient flour.
(913) 890 5531 * www.corbion.com
Peanut butter base for bars
Arla Food Ingredients' latest concept addresses mouthfeel and shelf life issues
that can arise in bars with a soft nut butter base. By combining Lacprodan
SoftBar - a dairy and whey protein ingredient - with creamy peanut butter,
bar manufacturers can achieve up to 37% protein content with a soft texture that
performs well in shelf-stability testing. This base can be used as is or as the basis
of other formulations.
(908) 604-8551 * www.arlafoodingredients.com
122 Baking & Snack October 2021 / www.bakingbusiness.com
http://www.kemin.com http://www.corbion.com http://www.arlafoodingredients.com http://www.bakingbusiness.com

Baking & Snack - October 2021

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

Baking & Snack - October 2021 - Intro
Baking & Snack - October 2021 - 1
Baking & Snack - October 2021 - 2
Baking & Snack - October 2021 - 3
Baking & Snack - October 2021 - 4
Baking & Snack - October 2021 - 5
Baking & Snack - October 2021 - 6
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