North Dakota Mill’s High-quality Patent Flours set the Standard for Excellence in the Baking Industry. the Flours Have Excellent Mixing Characteristics Along With High Absorption Capabilities and Consistent Quality. These Flours are Suitable for a Range of Breads, Rolls and Specialty Baked Goods. Dakota Mills Also Offers Short Patent Flours With Low-ash Levels That Produce Pure, Well-textured Breads and Rolls. its Long Patent Flours are Extra Strong and Give Bakers the Extra Power They Need for Superior Quality Hearth Breads and Rolls.
Edlong Dairy Flavors announces the release of five new flavors that mimic popular authentic Mexican cheeses. These natural and artificial powder flavor varieties are Chihuahua, Manchego, Oaxaca, Panela and Queso Blanco. The concentrated, water dispersible and Kosher-dairy certified flavors work in sauces, dips, topical applications and more. When sampling, ask for Chihuahua #1426, Manchego #1438, Oaxaca #1434, Panela #1436 or Queso Blanco #1424. Suggested usage levels range from 0.10% to 1.00%. 1-888-698-2783.
The American Egg Board presents its EggSolutions booklet — A Complete Reference for Egg Products. The booklet covers topics like processed egg products, ask the doctor (FAQ), processing handling and storage, advantages of egg products, product equivalency and more. Overall, the egg category has grown substantially and per capita consumption of eggs has reached its highest point in 20 years. The booklet gives consumers working knowledge of the different types of egg products available. Find money-saving tips, ideas for storage space and preparation time inside. 1-877-488-6143.
Turn creations into bar sensations with SensoryEffects for low-carb, high-protein nutrition bars from Loders Croklaan. SensoryEffects are lipid-based inclusions and bits created to impart sensory experiences into baked goods — flavor, aroma, color and texture all in one piece. Choose from a selection of quick and easy off-the-shelf low-carb products, or enjoy unlimited customization. Whether it’s sweet, spicy, subtle or bold, SensoryEffects has an inclusion to enhance the experience with varied flavors. 1-800-621-4710.
Brolite offers customers a variety of rye sours for use in baking. For example, the FFP Melba Sour produces a mellow, tangy flavor in melba toast and all types of rye breads, rolls and pumpernickel. The Super Vita Rye Sour is a naturally fermented rye flavor that contains a blend of spices, producing a high-quality rye product with “Old World” flavor and aroma. All of the rye sours are a perfect blend of ingredients and function, giving bread that distinctive taste. 1-888-BROLITE.
Irwindale, Calif.-based California Custom Fruits and Flavors (CCF) manufactures fruit products and flavors in its 85,000-sq.-ft. production facility. CCF can customize products for various industries including bakery. Its laboratory facilities include research and development, quality assurance and a full service micro lab.
Danisco has expanded its specialty and textural product platforms since merging with Rhodia. It introduces new Xanthan gum products, re-branded under the Grindsted name. This new product joins a wide range of Grindsted Hydrocolloids offered by the company, including Grindsted Alginate, Grindsted Carrageenan, Grindsted Pectin and Grindsted LBQ. Xanthan gum can be used in a wide range of products including baking applications and is very cost-effective.
Spectrum Foods, Inc. is rolling out new Nexsoy Extra High Fiber Low-Fat Soy Flour designed for use in high-fiber and/or reduced-carb bread, cookie and bakery products. Nexsoy ingredients are produced with a proprietary solvent-free process, resulting in a neutral taste profile. These ingredients can be incorporated at high inclusion rates without affecting flavor or texture and are available in natural, non-GMO and organic versions.
National Starch & Chemical Co.’s new brochure on NOVOMEGA encapsulated omega-3 provides information on how the product can help manufacturers meet consumer demand for its heart-healthy ingredient. NOVOMEGA can be easily added to baked goods without affecting their taste, texture or aroma while delivering important benefits to consumers. The brochure, titled: “NOVOMEGA Encapsulated Omega-3 Fatty Acids … Satisfying Consumers’ Demand for Healthy Foods with Great Taste” is free. 1-800-797-4992.
New from Edlong Dairy Flavors is natural and artificial Asiago cheese type flavor #1356 powder. The ingredient delivers a full-bodied cheese flavor with aged and savory notes along with a yeasty background. The ingredient is also water dispersible and Kosher dairy. 1-888-MY-TASTE.
J.R. Short Milling Co. is a world leader in the production of snack pellets. Tailor-made solutions have natural ingredients and come in a range of creative shapes and sizes. Raw materials include whole grain, corn, rice, wheat, oat, potato, soy and tapioca. Various flavors and colors also can be including in the pellets during processing and include shapes such as chips, grids, rings, shells, spirals and tubes. The pellets are typically processed through frying or baking and enhance myriad snack foods. 1-800-457-3547.
Versatility is key for Terri Lynn Inc. A natural plus for dairy, bakery and confectionery products, the company can help manufacturers match individual needs with a wide variety of food types and sizes, as well as consistent quality. Giving manufacturers a premium ingredient to fit specific formulations, Terri Lynn Inc. can also ship truckloads in a single day from its locations. 1-800-323-0775.
Nestlé offers morsels, miniatures and candy inclusions/toppings for manufacturers. Nestlé morsels include Toll House Chunks, white morsels, milk chocolate and peanut morsels and more for baking. Nestlé miniatures are perfect for snack packs. Favorite Nestlé candy inclusions and toppings are available in pieces for use in snack, baking and ice cream products. 1-866-429-5371.
FP 600, a specialty wheat protein from MGP Ingredients helps create softer, more pliable flour tortillas. The addition of the protein to a moderate flour significantly improves the shelf-life stability of flour tortillas. Tortillas containing this unique wheat protein remain soft for 20 to 24 days. Also, it enhances gluten performance in weak and moderate flours while allowing the dough to be extensible. 1-800-255-0302.
Blue Chip Organic from Minsa is blue organic corn processed into stoneground, corn masa flour, and is characterized by a medium-fine grind. It has a trace of lime and no additives. Shelf life of the product is four months and its flavor and odor are typical of corn. The flour is designed for the in-line production of tortilla chips, and it’s neutral pH controls blistering. 1-800-852-8291.
New from the American Egg Board is a booklet entitled “Egg Products Reference Guide.” This guide is filled with exciting egg information from egg nutrient values to egg vitamins to eggs as nutraceuticals to refrigerated egg products. Typical egg specifications, functions and issues also are addressed, making this booklet a must-use, must-read for consumers who want to know what eggs can do for them. 1-877-488-6143.
Today’s consumers are focused on wellness. Bunge Oils is addressing health with new Delta SL — a natural vegetable oil produced from a proprietary process. Delta SL is metabolized more rapidly than traditional oils and inhibits the body’s ability to absorb LDL cholesterol. This can help maintain desired body weights and lower bad cholesterol in consumers when used as a replacement for traditional cooking oils. Benefits are a naturally bland flavor, resulting in a cleaner taste. It can perform as a salad oil or cooking oil and is enriched to maintain a healthy lipid profile.
Now Loders Croklaan has SensoryEffects for Cookies! The lipid-based inclusions and bits can be used in ready-to-bake doughs, dry mixes and scratch recipes. The flavors are all natural, and the inclusions are non-GMO, no-trans, and are available as low- and no-sugar formulations. Loders offers a selection of off-the-shelf products along with completely customizable products. Whatever type of cookie being produced — traditional, contemporary, gourmet — SensoryEffects will enhance the experience. Try flavors like grape jelly, raspberry, mint, cappuccino, dulce de leche or orange. 1-800-621-4710.
ADM Specialty Food Ingredients offers more than 500 high-quality ingredients. Its new baking booklet focuses on the baking industry across a wide range of products and processes. Covering everything from services to applications, cakes to cookies, snacks to cereals, pizza to pie crusts and more, this booklet provides the answers bakers are looking for. Learn more about industry challenges like carb-counting and trans fat watching to information about R&D resources listed by industry. 1-866-545-8200.
Low-carb flaxseed contributes less than 3% of net carbs and has a pleasant flavor. While high in dietary fiber and omega-3 content, it has a soft mouthfeel and good textural and water-binding properties. Pizzey’s Milling SelectGrad whole, milled flaxseed replaces up to 20% of the flour in many bread and bakery formulations or 50% or more of the crumb fraction in deep-fried, battered or breaded products. Other applications include tortillas, pitas, cookies, pancakes, waffles and pizza crust. 1-800-804-6433.
Litesse polydextrose from Danisco Sweeteners is a specialty carbohydrate made of 90% prebiotic fiber. Used widely as a premium bulking ingredient in sugar replacement applications, Litesse helps produce baked goods, nutrition bars, and frozen desserts that are sugar-free, low glycemic, low calorie and delicious. Litesse improves the digestive process by affecting positive changes in intestinal microflora and by reducing pH. The increase in beneficial bacteria leads to the production of important short-chain fatty acids, which are thought to reduce colon cancer risk. 1-800-255-6837.
Commercial Creamery Co. developed a new butter flavor, Butter Burst 8132. The enzyme modified butter powder is bursting with butter flavor, which adds mouthfeel and richness to a variety of products without adding fat. The recommended starting usage level is 1% in a variety of baked goods. 1-800-541-0850.
Now get the benefits of soy and whole grains in one innovative flour. Cedar Falls, Iowa-based Kerry Americas’ new soy flour from Nutriant meets the American Association of Cereal Chemists International’s definition of a whole grain. Available in full-fat and reduced-fat versions, the soy flour contains 80% more dietary fiber than whole wheat. The soy flour delivers a nutty or almost peanutty-type flavor, but it is also virtually undetectable when used to replace up to 15% to 20% of wheat flour. The flour can be used in bread, snack bars and even in extruded chips. 1-800-648-3503.
Cargill Dry Ingredients (DCI), a business unit of Cargill, introduces its new MaizeWise, a line of whole-grain corn and corn-bran products. The new line includes three whole-grain corn and two corn-bran products suitable for use in baked goods applications such as bread, tortillas, taco shells and extruded snacks. MaizeWise whole-grain corn products can function as a replacement for existing corn meal, masa or corn flours to mesh with the Food and Drug Administration-approved whole-grain claim. It can also be blended with other ingredients. 1-952-742-7393.
Wilbur Chocolate, a business unit of Cargill, unveils a cinnamon drop that is ideal for baking applications, and offers zero grams of trans fat per serving while bringing full-bodied, robust cinnamon flavor to batter systems for baked goods. When used in baking applications, the drop either melts or holds its shape, remaining visible as a chip. 1-800-233-0139.
Sursweet by Technical Oil Products, Inc. is a uniquely formulated, patent-pending, low-calorie, low-carbohydrate sugar substitute that can be easily incorporated into many baked goods formulations. Its gelled structure offers various benefits, such as increasing moisture retention. Sursweet is available in two varieties: Sursweet D600 is a dry powder that contains non-digestible dietary fiber, increases water binding and is rapidly dispersed in water. In addition, this ingredient is 600 times sweeter than granulated sugar. It’s also heat and acid stable. Sursweet D4D is used at 25% the rate of granulated sugar and improves the body, texture and mouthfeel of various products. 1-973-335-0300.
