| Sodium
Citrate |
Acidity
regulator and buffering agent
Buffering agents are often used to sequester calcium and other ions, especially
where calcium sensitive gelling agents are used such as amidated and low ester
pectins, and alginates. |
In highly acidic environments, Sodium
Citrate can be used to quickly buffer the pH up. |
| Citric
Acid |
Acidulant |
Citric
Acid is a natural acidulant that gives
a pleasant acid note and is often used to achieve
the
optimum pH in fruit-based glazing systems.
 Other
less commonly used acidulants are summarised in the Acidulant
section |
| Cocoa Powder |
Colour, flavour |
Depending on the origin,
degree of alkalisation and fat content, the DeZaan™ Cocoa
Powder range from ADM provides
a variety of colour and flavour options.
Highly
alkalised cocoa powders are often more suited to dusting on baked products. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts New Zealand offers a comprehensive range of natural
and artificial colours for use in all bakery
applications.
Our suppliers, Cathay
Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Dehydrated
Herbs and Dehydrated Vegetable pieces |
Dehydrated products |
trokost offers
a range of dehydrated herbs and vegetable pieces which
can provide flavour as well as colour and texture to
the appearance of baked products. |
| Flavours |
Flavour |
Symrise offers
an extensive range of fruit flavours,
along with an assortment of butter and cream
flavours for bakery applications.
If
you require further details of offerings from our flavour
library, please contact us. |
| Alginate |
Gums, hydrocolloids,
thickeners, stabilisers |
Protanal Alginate
from FMC BioPolymer is
the standard gelling agent used in bake-stable Bavarian
cream / Boston cream and custards. Alginates allow
a cold preparation, impart excellent Bake-stable
properties and create a shiny appearance in bakery
items. By selecting the appropriate Protanal
alginate, gelling properties can be modified
to achieve the desired consistency. |
| Carrageenan |
|
Gelcarin carrageenan from FMC
BioPolymer is the primary gelling
ingredient in making ‘Tortenguss’ a
German-type cake glaze. It produces a high gel-strength
and clear, transparent gel with minimum syneresis.
Viscarin Carrageenan from FMC
BioPolymer can also be used in icings
to improve stability and coating properties. It
helps to improve timely setting parameters and
prevents drying-out of the icings. Due to its partially
cold-soluble properties, Viscarin carrageenan is
an excellent stabiliser for creating non-bake-stable
cream fillings. The carrageenan will give a creamy,
shear thinning texture. |
| Locust Bean Gum (LBG) |
|
Locust Bean Gum
(LBG) is sometimes used in combination with kappa
carrageenan. Their synergistic behaviour
will form stronger and more elastic gels, with outstanding
syneresis control. This synergy is typically used
in cake glazes for spray machines, and industrial
types of cake glaze. |
| Pectin |
|
Herbstreith
and Fox has a full range of pectins for
bakery glazes and nappages. Most of these are based
on the H&F Amidated pectin range,
and will melt upon heating, allowing easy application
to cakes. |
| Xanthan |
|
|
| Toffee
Pieces and Nougat Pieces |
Inclusions |
We have a comprehensive
range of inclusions from Felix
Koch Offenbach GmbH (FKO) of Germany,
including toffee and nougat pieces.
Through our partnership with Felix Koch Offenbach we
have access to a range of premium quality inclusions.
Most of these are made to order by our supplier in Germany,
so minimum order volumes apply. |
| Potassium Sorbate |
Preservatives |
Potassium sorbate is
often used to prevent yeast and mould growth in toppings.
Potassium sorbate loses effectiveness if the pH is
greater than 6.5. |
| Sodium Benzoate |
|
Sodium Benzoate has a similar effect
on yeast and mould growth, but needs to be used in
a product with pH below 4. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener |
| Fructose |
|
Cornsweet
Fructose from ADM is
a crystalline sweetener with 1.2 to 1.6 times the sweetness
of sucrose. ADM Cornsweet Fructose can
be used in products where sweetness profile and glucose
content need to be controlled.
ADM Cornsweet Fructose also has
a low glycaemic index and can enhance the flavour
profile in some products such as berry
drinks. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
| Sweetness enhancer |
|
SymLife® Sweet from Symrise is
a flavouring which enhances sweetness, while allowing sucrose levels to be reduced
by as much as 30%. SymLife® Sweet works well in combination
with artificial sweeteners to help round out the aftertaste. |
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