| Cocoa Powder |
Colour, flavour
Cocoa powder contributes richness in both colour
and flavour to any chocolate cake. |
Depending
on the origin, degree of alkalisation and fat content, De
Zaan™ Cocoa
Powder from ADM provides the right flavour and
colour for the right application.
Typical
cocoa powders include:
 De Zaan™ 250-DP-11
“A
mildly
alkalised
cocoa
with
good
colour
and
flavour”
De
Zaan™
D-11-S
“A
rich
European-style
cocoa
with
rich
flavour,
dark
brown
in
appearance”
Generally the higher the degree of alkalisation
of the cocoa powder, the more dispersible it becomes. However,
to enhance dispersion in water or milk, lecithinated
cocoa powder is also available. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins Watts New Zealand
offers a comprehensive range of natural and artificial
colours for use in all food and beverage applications.
Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| EMULPALS
powdered cake emulsifiers |
Emulsifiers
Various emulsifiers, such
as distilled monoglycerides and polyglycerol ester
emulsifiers, are oil-based, and difficult to use in
bakery systems.
Traditionally, emulsifiers have been prepared as dispersions or hydrates, in
a paste form.
Using patented technology, Palsgaard has developed a range of powdered cake
emulsifiers under the EMULPALS name.
|
The EMULPALS range
of powdered cake emulsifiers from Palsgaard can
be included in powdered mixes, providing
exceptional whipping and overrun.
The powder form has a number of benefits:
* Easy automation and handling
* Addition directly to the premixer
* Carrying high amounts of oil
* No loss of materials during handling
* No loss of functionality in handling and processing
* Contains no water/liquid
* The powder is non dusting and easy to handle
* The carrier is natural starch, giving simplicity in many aspects
 Please contact
us for more information on specific bakery requirements.
|
| Caramelised
Sugars |
Aromatic, Flavour
enhancer |
The products in the Caramelised
Sugar range
from Felix Koch
Offenbach (FKO) provide varying degrees of flavour,
from mild caramel, right through to the dark bitter 75/760-02. |
| Flavours |
Flavour
Starting with traditional vanilla, many different flavours
can be added to give the required finishing touch to
any bakery product. |
Symrise offers
a wide range of bake-stable flavours,
including vanillas, caramels, alcohol
and a vast array of fruit flavours.
Please contact
us for more information and samples. |
| Microcrystalline
Cellulose (MCC) |
Gums & Hydrocolloids
Although not commonly used in cake products, there are
several hydrocolloids and gums that can be used to give
improved bake performance. |
|
| Xanthan |
|
Xanthan can
help with the suspension of inclusion or fruit pieces
in batters prior to baking. Xanthan can
also assist with an even crumb structure. |
| Dehydrated
Fruit and Vegetable pieces,
Dehydrated
herbs |
Inclusions,
dehydrated products, flavour, texture |
trokost offers
many dehydrated products including carrot
pieces, herbs and other products. |
| Toffee
pieces and Nougat
pieces |
|
Felix
Koch Offenbach (FKO) offers a wide range
of inclusions 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, Sorbic acid
powder |
Preservatives
While moist cakes may tempt the taste buds, the available
moisture may also allow for yeast or mould growth. Manufacturers
wishing to provide cakes with reasonable shelf life may
need to include small amounts of preservatives. |
Given
the relatively high pH of cake batters, the main preservatives
used in bakery products are sorbates or propionates.
Sorbic acid powder is commonly in
powder blends.
Potassium sorbate granules
usually need to be pre-dissolved in water before
inclusion in the batter. |
| Calcium
Propionate |
|
Calcium
Propionate is also used in some cake applications,
especially in yeast- leavened products. |
| 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. |
| Sucralose |
|
Sucralose is a high Intensity sweetener |
| 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. |
 |
|
|
