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Hawkins Watts Limited,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

T: +64 9 622 2720
F: +64 9 622 2725
E: sales@hawkinswatts.com
Applications > Bakery > BREADS

Breads

Ingredient Functionality Ingredient and Benefits
Acidulants
  Glucono-Delta-Lactone or GDL is a slow release acid that converts into Gluconic acid. Gluconic acid will react with sodium carbonate to release carbon dioxide and therefore provide leavening.
Antioxidants
  Ascorbic acid is commonly used to help develop the gluten-gluten network.
Bulking agents
Several bulking ingredients are available for bread products, including Polydextrose and Citrus Fibre.

CJ Corp Polydextrose is a bland bulking agent with virtually no sweetness and reduced calorific content, which can be added to bakery products.

Fibresol-2 is a unique, low viscosity fibre that is highly soluble, yet contributes very little to taste or texture. This resistant maltodextrin will readily disperse and dissolve in water to form clear transparent solutions. It is very stable, yet contributes significantly to the analytical fibre content of products.
In addition, Fibresol-2 helps promote healthy gut bacteria and good intestinal and overall health.
Fibresol-2, manufactured by ADM for Matsutani Japan, is available ex-stock.

Herbafood Ingredients Herbacel AQ Plus Citrus Fibre is a high viscosity fibre with excellent water binding capability, that can be used to increase fibre content.
Colours
  The products in the Felix Koch Offenbach (FKO) Caramelised Sugar range provide varying degrees of caramel colour and flavour, from mild caramel, right through to the dark bitter 75/760-02.
Dehydrated products
  Tro-Kost offers a range of dehydrated herbs and vegetable pieces which can provide colour and texture to the appearance of baked products.
Emulsifiers
Emulsifiers are primarily used to provide either crumb softness (retarding staling), or to strengthen the dough. ADM Lecithins provide excellent tin release. The ADM Ultralec P powdered lecithin can also provide crumb softening.

Palsgaard offers a wide range of emulsifiers for bread applications including mono- and diglycerides, distilled monoglycerides, SSL, CSLDatem, and many other emulsifiers in various forms.

Please contact us for more information.
Gums and hydrocolloids
  FMC BioPolymer Viscarin XP3480 Carrageenan can help improve frozen dough volume.

Herbstreith and Fox Pectins can be used to provide additional fibre without adversely affecting the stickiness of the dough.

ADM Xanthan can provide batter aeration and moisture retention, particularly in gluten-free breads.

Click here for a gluten-free bread formulation
Minerals
Bread offers an excellent opportunity to provide additional minerals to a diet. HWL has a wide range of minerals including the main mineral categories such as calcium, iron, magnesium, zinc and copper.

For example;
Kirsch Pharma Calcium Carbonate is a fine powdered material suitable for inclusion in dairy beverages.

Jost Chemicals Calcium Citrate is a fine powdered material, with low levels of aluminium, suited to specialty mineral applications.

Please contact us for more information.
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.

Calcium Propionate is also widely used in yeast-leavened baked products. Calcium Propionate will retard mould growth without adversely affecting the growth of bakers yeast.
Sweeteners
  ADM Clintose Dextrose can provide assistance with extra browning of the crusts during baking.

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ACIDULANTS ANNATTO ANTIOXIDANTS CITRATES COCOA POWDERS COCOA LIQUOR DEXTROSE ERYTHORBATES FLAVOUR ENHANCERS FRUCTOSE GUMS AND HYDROCOLLOIDS
LACTIC ACID LITE PRODUCTS MINERALS PECTINS PRESERVATIVES EMULSIFIERS SYMRISE FLAVOURS TARTRATES VANILLINS VITAMINS XANTHAN GUM OTHER SPECIALTIES

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