Hawkins Watts New Zealand

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Applications - Spreads, sauces & fruits > Bakery Toppings
Bakery toppings, glazes, creams & icings

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.
Recommendations for highly acidic conditions include Sodium Citrate.
Citric Acid Acidulant Citric Acid is a natural acidulant that gives a pleasant acid note, and is often used to achieve the optimum pH for glazing systems.

Other less commonly used acidulants are summarised in the Acidulants section.
Essential Oils Aromatics, flavour enhancers Lionel Hitchen Essential Oils offers a comprehensive range of herb and spice-based essential oils.

Amedeo Giovanni offers a full range of citrus essential oils, including orange, lemon and lime.
Oleoresins   Oleoresins from Lionel Hitchen Essential Oils include cinnamon, clove, ginger and nutmeg.
Cocoa Powder Colour, Flavour Depending on the origin, degree of alkalisation and fat content, the De Zaan™ Cocoa Powder range from ADM provides a variety of colour and flavour options.

Highly alkalised De Zaan™ 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 topping applications.

Our suppliers, Cathay Industries, DD Williamson and FMC BioPolymer, cover the colour spectrum.
Flavours Flavour Symrise offers an extensive range of fruit flavours, along with an assortment of butter and cream flavours, plus Enzyme Modified Dairy Flavours.

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 synersis.

Viscarin Carrageenan from FMC BioPolymer can be used in icings to improve stability and coating properties. It helps improve timely setting parameters and prevents drying-out of the icings. Due to its partially cold-soluble properties, Viscarin Carrageenan is an excellent stabilizer 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 glaze for spray machines, and industrial types of cake glaze.
Pectin   Herbstreith and Fox have a full range of pectins for bakery glazes and nappages. Most of these are based on the H&F Amidated pectin range, which are thermoreversible.
Potassium sorbate Preservatives Potassium sorbate is often used to prevent yeast and mould growth. Potassium sorbate loses effectiveness if the pH is greater than 6.5.
Sodium Benzoate   Sodium Benzoate also has similar effect on yeast and mould growth, but needs to be used at a pH level below 4.
Stevia Sweetener 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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For more information on the use of our ingredients in bakery toppings, and other spreads and sauces applications, see our Technical Toolbox.
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Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
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