| 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 Phytone,
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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