| Ingredient Functionality |
Ingredient and Benefits |
| Caramelised
sugars |
| The FKO caramelised sugars provide
varying degrees of caramel colour and flavour, from mild
caramel, right through to the dark bitter 75/760-02. |
Felix
Koch Offenbach (FKO) Caramelised
Sugar is a cost effective and consistent
ingredient that provides excellent caramel colour and
flavour.
The
FKO range also allows manufacturers to achieve consistent
colour and flavour in cereal products. |
| Cocoa
products |
| Cocoa powder contributes richness
in both colour and flavour to any chocolate cake. |
Depending
on the origin, degree
of alkalisation and fat content, ADM Cocoa
Powder provides
the right flavour and colour for the right application.
Typical
cocoa
powders
include:
· ADM De Zaan 250 DP 11
“A mildly alkalised cocoa with good colour and flavour”
· ADM 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. |
| Colours |
| |
HWL 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. |
| 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 A/S has developed a
range of powdered cake emulsifiers under the EMULPALS name.
 |
The
Palsgaard EMULPALS range
of powdered cake emulsifiers 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. |
| Flavours |
| 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. |
| Gums
and hydrocolloids |
Although not commonly used in
cake products, there are several hydrocolloids and gums that
can be used to give improved bake performance.
 |
ADM 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.
 FMC
BioPolymer Products Selection Grid — Bakery Applications 
FMC
BioPolymer Products Selection Grid — Reduced Fat,
Fat Free or Low Sugar Bakery Applications
FMC
BioPolymer MCC in Reduced Calorie, Fat Free Fudge Brownies |
| Inclusions |
| |
Felix
Koch Offenbach (FKO) offers a wide range
of inclusions including toffee and nougat
pieces.
Tro-Kost offers
many
dehydrated products including carrot
pieces, herbs and other
products. |
| 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 is also used
in some applications, especially in yeas- leavened products. |
 |
|
