Category Archives: Ingredients

Forecast holds for world flour trade

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World exports of wheat flour in 2009-10 were once again forecast at a record 12.6 million tonnes of wheat equivalent in an updated report just issued by the International Grains Council. While the trade total was unchanged from the previous forecast of last February, significant revisions were made for both exporting and importing countries.

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Antimicrobial extends shelf life of cakes by 30 per cent, says Kemin

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A new antimicrobial, based on sorbic acid and potassium sorbate, will provide between 10 and 30 per cent more shelf life for muffins and cakes in comparison to existing offerings, due to the adoption of new development technology, claims Kemin.

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Erythritol cookies pass taste tests

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Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.

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Putting the goods into baked goods

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Bakery products have been impacted by the drive to reduce salt and saturated fat content in food. It is not as simple as finding an alternative to replace the taste of salt or the flavour of the fat – these ingredients have functional properties that are fundamental to the structure and texture of the products.

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Adding liquids to powder without lumps

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Mixing of powders in a batch mixer generally is not so straight forward as mixing gasses or liquids. Because of cohesive, free flowing and agglomeration characteristics of powders, mixing can be quite complex. Add to this the introduction of liquids into the mixture and all too often lumps are created causing unevenness in the mixture leading to the need for… Read more »

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