Ingredients for bakery and confectionery, launched at Gulfood Manufacturing 2014

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gulfoodAt Gulfood Manufacturing in Dubai from 9-11 November, six companies from the Stern-Wywiol Gruppe will present innovative new products from their range.

For bakery and confectionery, Mühlenchemie, DeutscheBack, SternEnzym and OlbrichtArom will be highlighting functional ingredients that enhance the quality of the end products while reducing the production costs.

With its Pastazym series, Mühlenchemie offers a wide range of products that can be used for noodles made from either hard or soft wheat or mixtures of the two flours. By using these flour improvers, which are specially adjusted to each other, pasta and noodle manufacturers can optimize their processes as required. This enables them to switch to cheaper types of wheat and thus greatly reduce their raw material costs. Pastazym enhances the appearance of the noodles, improves their cooking tolerance and bite, increases the mechanical stability of the dried products and shortens drying times in the production process.

In the field of pastry goods, DeutscheBack, the specialist in bakery premixes, baking ingredients and convenience products, will be focussing on products that are as concentrated as possible. The reason is that many customers prefer to use their own raw materials like flour, sugar, fat and oil for reasons of cost and rely on premixes for the functional or hygienically demanding products like starch or egg. With TopSweet Muffin Mix, TopSweet Sponge and TopSweet Poundcake, DeutscheBack offers premixes that are easy to handle while ensuring consistently high quality of the end products – even when local raw materials are used. At usage levels of 10 to 25%, the premixes contain functional starches, emulsifier systems and also dried egg if required. The motto being: “less is more”.

SternEnzym’s core competence lies in the customized development, production and sale of enzymes and enzyme systems. New products include Sugazym: these innovative processing aids were developed specifically for the production of refined and raw sugar from sugar beet and cane. With dextranase and amylase, Sugazym simplifies the processing of raw materials containing starch and dextrans, increases the yield and optimizes the quality of the crystalline sugar. Improved juice clarification and the longer useful life of the filters enable manufacturers to reduce their production costs significantly.

A further new product is Sternzym Fresh, an enzyme compound that prolongs the freshness of the crumb of wrapped loaves by up to 15 days. This reduces the return of goods that have gone stale, lengthens the service intervals for the shelves and delays staling of the baked goods after purchase by the consumer. To prolong the shelf-life of bakery products containing a large proportion of fat and sugar, the new enzyme generation Sternzym Fresh Cake has been developed. The enzyme systems ensure that the crumb of wrapped cake, cup cakes and the like stays soft for a long time. The enhanced, soft mouth feel results in a longer impression of freshness and greater acceptance on the part of consumers.

OlbrichtArom looks back on over 140 years of experience in the production of flavourings and essences. In close cooperation with its customers the company composes new realms of flavour for baked goods, sweets and dairy products. At Gulfood the experts will be presenting various different natural vanilla notes and lemon and orange peel pastes, which are among the company’s specialities. The citrus peel pastes have a multitude of applications and are valued for their unique flavour with natural citrus oils, fresh fruit pieces and a minimum fruit content of 33 percent. The combination of fruit and flavourings in a compound gives the end products a long-lasting, fresh taste of pure fruit. The pastes are bake-stable and suitable for freezing.

Source: World Bakers