| Glucono-Delta-Lactone
(GDL) |
Acidulant |
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. |
| Ascorbic
Acid |
Antioxidant |
Ascorbic acid is
commonly used to help develop the gluten-gluten network. |
| Polydextrose |
Bulking agents, fibre |
Polydextrose from CJ is
a bland bulking agent with virtually no sweetness and
reduced calorific content, which can be added to bakery
products. |
| Resistant Maltodextrin |
|
Fibresol-2 from Matsutani 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. |
| Citrus Fibre |
|
Herbacel AQ Plus
Citrus Fibre from Herbafood
Ingredients is a high viscosity fibre
with excellent water binding capability, that can be
used to increase fibre content. |
| 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. |
| Lecithins |
Emulsifiers
Emulsifiers
are primarily used to provide either crumb softness (retarding
staling), or to strengthen the dough. |
Lecithins from
ADM provide excellent tin release. The ADM Ultralec
P powdered lecithin can also provide crumb softening. |
| Mono-
and diglycerides, distilled
monoglycerides, SSL,
CSL, Datem |
|
Palsgaard offers
a wide range of emulsifiers for bread applications including mono-
and diglycerides, distilled monoglycerides, SSL, CSL,
Datem, and many other emulsifiers in various
forms.
 Please contact
us for more information. |
| Caramelised
Sugars |
Aromatic, Flavour
enhancer |
The products in the Felix
Koch Offenbach (FKO) Caramelised Sugar range
provide varying degrees of flavour,
from mild caramel, right through to the dark bitter 75/760-02. |
| Carrageenan |
Hydrocolloids,
thickeners, fibre |
Viscarin
XP3480 Carrageenan from FMC BioPolymer can
help improve frozen dough volume. |
| Pectin |
|
Pectins from Herbstreith
and Fox can be used to provide additional
fibre without adversely affecting the stickiness
of the dough. |
| Xanthan |
|
Xanthan can
provide batter aeration and moisture retention, particularly
in gluten-free breads. |
Calcium Carbonate
Calcium Citrate
Iron, magnesium, zinc and copper |
Minerals
Bread offers an excellent opportunity to provide additional
minerals to a diet. |
Hawkins Watts New Zealand has a wide range of minerals
including the main mineral categories such as calcium,
iron, magnesium, zinc and copper.
For example;
Calcium Carbonate from Kirsch
Pharma is
a fine powdered material suitable for inclusion in dairy beverages.
Calcium
Citrate from Jost
Chemicals is a fine powdered material,
with low levels of aluminium, suited to specialty mineral
applications.
Please contact
us for more information. |
| Potassium sorbate |
Preservative |
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 |
|
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. |
| Dextrose |
Sweetener |
Dextrose can provide assistance
with extra browning of the crusts during baking. |
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