The Color of Caramel

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caramelToffees, caramels and fudge have a predicted global growth of six per cent over the next four years, according to Euromonitor. The optimal product is naturally a combination of ingredients and equipment.

It is the dairy ingredients that make toffees, caramels and fudge so special. Other additional ingredients such as fruit pieces, nuts, special flavorings and chocolate coatings can take the basic creamy mix to new heights of luxury – but the texture of the foundation must be optimal to start with.

caramel 3Toffee and fudge confectioneries are complex, not only due to their specific combinations of ingredients – dairy components, sugar, fats etc. –but also due to the different processing methods and final textures involved. In toffee and caramel the sugar is fully solubilised, whereas in fudge the sugars are processed to a crystallized form.

The correct balance of sugar, glucose syrup and dairy ingredients, therefore, is vital to produce the ideal confection in terms of sweetness, texture, and of course shelf life.

In caramels it is often desirable to reduce stickiness while maintaining the ideal texture (thickening or gelation), melting properties and milky perception.


General Mills wins Edison Best New Product award

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GeneralMillsAtlasFood giant General Mills has won an Edison Best New Product award for its Betty Crocker Gluten Free Dessert Mixes.

The products took home at gold award at the ceremony, which was held in New York, US, last week.

Betty Crocker was the first nationally recognised brand to launch gluten free brownie, cookie and cake mixes aimed at people with specific dietary requirements.

“We are thrilled that Betty Crocker Gluten Free Dessert Mixes won gold and are honoured to have one of the strongest brand icons in the food industry associated with one of America’s greatest inventors,” said Jodi Benson, baking research and development and transformational business development director for General Mills.

“It has been extremely rewarding to welcome gluten free consumers back to Betty Crocker through this innovative line of products.”

Other winners in the awards’ food segment included Con Agra’s Healthy Choice Mixers which received a silver accolade.

Source: Ingredients Network


New starch to tackle collapsing cakes – while keeping texture

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Tate & Lyle is launching a new modified corn starch for bakery and pastry creams and custards, which is claimed to deliver both cuttability and good mouthfeel.

When used in creams and custards native starches tend to deliver a firm gel, which is easy to cut and does not stick to the knife but lacks good texture and mouthfeel properties. Most modified starches, on the other hand, deliver on the mouthfeel but make a sticky mess when the cake is served.

This can put bakers in something of a quandary. In the past, the may have tried to find their own solution by combining native starch and modified starch, but it can be very hard to achieve the right results consistently, Caroline Sanders, marketing manager at Tate & Lyle.

With its new starch, called Resistamyl 140, Tate & Lyle sought to find the a middle ground between the two. When used in hot-processed creams for pastry or biscuit layers, it is said to give good adhesiveness but still be shapable – and does not stick to the equipment.

“Sometimes you want to cut a cake, but it’s a mess by the time you put it on a plate,” said Sanders. “It can help bakers design a high quality product with good mouthfeel.”

She said the real market benefit is that it provides the tools to modulate viscosity. While the major obstacles in getting the firmness/mouthfeel balance right have been overcome, bakers can then combine Resistamyl 140 with native starches themselves to fine-tune the texture to suit their precise needs.

The new starch is an extension of Tate & Lyle’s existing Resistamyl line and is not intended to replace other offerings. It is said to be easy to handle, and to require only short cooking time.


Erythritol cookies pass taste tests

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Erythritol structure

Erythritol structure

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

Up to 50 per cent of the sugar content of Danish cookies was replaced with the low-calorie sweetener without noticeable changes to colour, sweetness, hardness, flavour and overall liking, according to findings published in the Journal of Food Quality.

Against the backdrop of soaring obesity and diabetic statistics, consumer and political pressure is driving manufacturers to slice calories from their food formulations.

Erythritol, a bulk sweetener polyol that occurs at low levels in some fruits and fermented foods, contains a variety of benefits, including zero-calorie content, low GI index and a low laxative effect. The ingredient, manufactured by Jungbunzlauer and Cargill, is already marketed towards diabetics, since it does not affect glucose and insulin levels.

“There is no published information on the effects of erythritol on the quality characteristics of cookies,” explained the researchers from Hungkuang University and the National Chung-Hsing University. “It would be beneficial to develop the novel formulation of cookie production with erythritol.”

The Taiwanese researchers therefore set out to formulate a range of Danish cookies with erythritol replacing 0, 25, 50, 75 or 100 per cent of sugar (sucrose).

“It is anticipated that the result of this study will be viewed as a reference to food industries,” they added

Formulation details

Using erythritol obtained from Japan’s Mitsubishi-Kagaku Foods Company, the Taiwanese researchers formulated a range of cookies with increasing degrees of sucrose replacement, from zero to 100 per cent.

After baking, there was no difference in moisture, protein, and fat content of any of the cookies formulated with sugar or partial or full replacement with erythritol, said the researchers.

Furthermore, they note that the bulk sweetener was stable during baking.

Seven trained tasters evaluated the cookies and noted a cooling sensation at the higher erythritol levels of 50, 75 and 100 per cent, while there was no difference in the moistness and hardness of the samples.

The tasters also noted no difference in the colour, flavour, hardness, sweetness, and overall liking of cookies prepared with up to 50 per cent replacement of sucrose with erythritol. Higher levels of replacement decreased these sensory qualities, they added.

“A successful and novel formulation of Danish cookie production with erythritol was developed,” stated the researchers. “Danish cookies formulated with partial replacement of sucrose with up to 50 per cent erythritol had sensory and physical quality characteristics comparable with cookies prepared with 100 per cent sucrose.

“A partial replacement of erythritol for sucrose in Danish cookies may produce healthier and lower-calorie cookies to humans,” they concluded.


Improved gluten-free and with oats and enzymes: Study

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oatsThe next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.

While oats do not contain gluten, the proteins they do contain do not possess the unique visco-elastic properties characteristic of wheat gluten, thus oat doughs resemble cake batters rather than bread doughs.

In an attempt to overcome these challenges researchers participating in the European Union project HealthGrain project examined the effects of processing on the final bread structure and its nutritional content.

Care with oats

It should be noted that, although oats do not actually contain gluten there is some concern over their presence in foods since they are commonly contaminated during processing with gluten from wheat, rye or barley, according to Coeliac UK.

According to the HealthGrain researchers, sourdough fermentation and hydrostatic pressure (HP) processing show potential to improve oat bread quality. The data showed that high quality oat bread could be achieved using wholegrain oat flours with low batter viscosity, low flour water hydration capacity, starch content of above 65 per cent, protein content of about 12 per cent, low starch damage and coarse particle size.

The researchers also noted that different oat varieties yielded better quality bread than others, dependent on the protein and fat content, starch properties as well as alpha-amylase activity.

The researchers, led by Professor Elke Arendt from University College Cork, also examined the effect of sourdough on oat bread quality and indentified superior performance of lactic acid bacterial strains which are not commonly found in wheat or rye sourdoughs.


Improved protein networks were achieved using HP, said the researchers, when pressures of 350 MPa were used or more were used. At lower pressure, the researchers noted a weakening of protein structures. Addition of HP-treated oat batters to oat bread resulted in improved volume and decreased staling at 200 MPa, while higher pressures did not improve oat bread quality, they said.

Blooming market

Gluten-free foods have rapidly increased in popularity over the past few years – partly as a result of better diagnosis of celiac disease, an autoimmune disorder triggered by exposure to gluten, the protein in wheat, barley, rye and spelt. However, there has also been a mass movement toward gluten-free products by those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating.

Since it was valued at a modest $580m in 2004, the global market has grown at an average annual rate of 29 per cent and last year was worth $1.56bn, according to Packaged Facts. It could be worth as much as $2.6bn by 2012.

The nutritional content of gluten-free foods is an increasing area of concern. Many of these products are characterised by reduced nutrient contents. In most cases, such products are not fortified and are poorer in B vitamins, iron, folate, and dietary fibre than gluten-containing formulations. Gluten-free foods also fall beyond the realm of fortification programmes.

One area showing promise is the use of alternative or ‘ancient’ grains, such as amaranth, buckwheat, quinoa, brown rice, sorghum, and teff. Only recently, scientists from the Celiac Disease Center at Columbia University in New York reported that the use of such alternative flour sources could improve intakes of protein, iron, calcium and fibre (Journal of Human Nutrition and Dietetics).

Oats have been receiving increased attention based on their nutritional quality, linked to the total dietary fibre and beta-glucan content. Beyond beta-glucan, oats also contain high amounts of other valuable nutrients such as proteins, unsaturated fatty acids, vitamins, minerals and antioxidants.

The HealthGrain project included researchers from University College Cork in Ireland and VTT Technical Research Centre of Finland.


The Upper Crust of Pie Appreciation

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loginPieTopThe American Pie Council® (APC) is the only organization dedicated to preserving America’s pie heritage and promoting America’s love affair with pies. Designed to raise awareness, enjoyment and consumption of pies, the APC offers Amateur, Professional and Commercial Memberships that enable lovers of pie to sink their teeth into sweet annual events like the National Pie Championships®, the Great American Pie Festival® and more; ongoing contests that reap recipes of the month, awards and increased sales; and provide filling reading material like Pie Times! Every tidbit about APC offers morsels of information that’s good to the last crumb. Join today, it’s a piece of pie!

Your bigger  piece of the pie

The National Pie Championships® is four days of getting your fill of pie and seeking the best tasting pies in the country-where amateur pie makers, professional bakers/chefs and commercial pie companies from around the country and Canada have been competing since 1995.

While the Great American Pie Festival is the cherry on top of NPC, competitors and spectators can enjoy two days of pie in the sky and off the pie charts of fun! It’s easy for everyone to find their favorite piece of the action-from pie-eating contests, vendor exhibits and baking demonstrations to games, live entertainment and “fill-anthropic” bake sales to benefit good causes like food banks and children’s programs.

Membership fills the world with pie charts & graphs

As a member of the APC, you will have access to all information that we have available for the pie baking industry like tips, tricks and recipes. Plus, receive the quarterly newsletter, Pie Times. Not to mention smile sweetly on National Pie Day. In addition, the APC will help you research any information that we do not have immediately available-no matter how you slice it, joining is a sweet deal!


Iced Tea

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Iced teaTea ice

Milk 1000g
Cream 200g
Sugar  250g
Trimoline 30g
Yolks 160g
Stabiliser 4g
Earl grey tea 40g

Cook a crème anglaise at 85ºC. Add the trimoline and the 4 g of stabiliser, then leave the Earl Grey tea to infuse. Strain and reserve cold.

Lemon water ice

Lemon pulp 330g
Sugar 330g
Water 660g
Glucose  30g
Orange juice 6g

Make a syrup with water, sugar and glucose. Add the fruit purées and boil again. Strain and reserve cold.

Hazelnut biscuit

Whites 300g
Sugar 100g
Whole hazelnuts 180g
Icing sugar 180g
Roasted hazelnuts 115g

Whip the whites and stiffen with sugar. Make a TPT with the hazelnuts and the icing sugar then sieve. Mix gently using a spatula. Bake at 175ºC/180ºC in a ventilated oven.

Finishing touches

Turn out the frozen bombes. Reserve in the freezer. Make a mixture with icing paste, milk and roasted hazelnuts (10% mixture). Dip the bombes in the hot icing paste.



Exotic little flower

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Exotic little flowerRecipe for approximately 54 pieces.

Butter 100g
Icing sugar 80g
Almond  powder 100g
Eggs 100g
Starch 10g
Cream 30g

Soften de butter. Add the sugar, almond powder, starch, eggs and the warm cream. Pour into a mould and bake at 160ºC.

Mango coulis

Frozen mango purée 250g
Passion fruit juice 50g
Inverted sugar 50g
Pectin NH 8g
Caster sugar 50g

Heat the purées and inverted sugar to 40º. Add the pectin and caster sugar mixture and bring to the boil. Mould immediately and freeze.

Finishing touches

Stick the fondant on a pastille of dark chocolate, stick the 2nd pastille on the fondant and position little flower of coulis.

Ingredients for this recipe

Butter 100g
Cream 30g
Eggs 100g
Icing sugar 80g
Caster sugar 50g
Inverted sugar 50g
Poudre almond 100g
Starch 10g
Pectin NH 8g
Frozen mango purée 250g
Frozen passion fruit purée 50g


Packology 2010

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packology-LogoThe first edition of PACKOLOGY, the Italian manufacturers’oackaging trade show, wich will be a held from the 8th to the 11th of June 2010 in Itali, where Ferré & Consulting Group will be present.

The expo, limited to trade members, will be held every three years and is the result of a partnership between the Italian Packaging Machinery Manufacturers Association (UCIMA) and Rimini Fiera Spa.

PACKOLOGY will feature the industrial production of a system that in Italy puts a great accent on export; from its first edition, the show offers an appointment able to highlight technological and innovative excellence.

It is an event greatly wanted by the UCIMA, which represents almost all Italy´s world-leading Italian manufacturers, along with Rimini Fiera, owner of prestigious expo brands in the technology for the ceramic and brick inustries and in the woodworking machines sector. On one hand, therefore the leading trade association and on the other the third most important Italian expo centre.

PACKOLOGY will show: packaging machines, processing machines, packaging material, labelling, coding and marking technology, accessories and components, technology regarding logistics, trade press and publications. Trade members interested in process and packaging technologies running across all industrial sectors: food, beverage, chemical, cosmetic, pharmaceutical, health care products and consumer goods (no food), will be involved.

Close attention will be focussed on internationality among exhibitors and visitors, another distinctive element that will be featured at this first edition, to expand companies´ business horizons on foreign markets too. Tailor-made meetings between exhibitors and foreign buyers will be organized.

The expo showcase will also be complemented by a qualified program of conferences and workshops that will ensure all trade members in-depth discussions, updates and networking on the most topical issues, organized in collaboration with universities, institutes, magazines and experts from this sector.

The show will be held in the west wing of Rimini expo centre, eight halls with a gross area of 60,000 m2.


Putting the goods into baked goods

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salWhat are the latest strategies being used to reduce and replace salt and fats in the bakery sector?

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.

Salt reduction is largely being led by the UK’s Food Standards Agency (FSA), which in 2003 advised adults to consume no more than 6g a day. Food manufacturers have risen to the challenge, and average salt levels in bread have already been reduced by a third. However, a new target has now been set for 2012 – down to 1.0g per 100g of bread from the current 1.1g, which poses a further challenge.

In most products, the main function of salt is in taste. In bread, it is a little more complicated, as salt is crucial to yeast activity. If salt levels are reduced, the product’s properties are affected, says Maurits Burgering, business development manager at TNO Quality of Life. “The stickiness of the dough is influenced by salt content,” he says. “This affects processability. It also has an impact on microbiology. It is possible to make bread without any salt, but the question is whether this is a product you would want to put on the market! We are looking at the extent to which salt can be reduced without compromising these issues, and if it goes down too far, what are the first problems you encounter in processability?”

Limited alternatives

Saturated fats are still in the firing line

Saturated fats are still in the firing line

TNO has also worked on bread with layers containing more and less salt, where the sensory contrast helps tackle taste issues As bread differs from one country to another, the best solution to reducing salt will vary, and they are developing a toolbox of solutions, Burgering says. “The flour is also different, and a toolbox would help meet the needs of every regional specialty,” he says.

However, as far as bread is concerned, alternatives to salt are limited, according to Stan Cauvain, director and vice-president of R&D activities at the BakeTran consultancy. “Potassium chloride is the obvious choice, but the problem is its bitterness,” he says. “In the past, when sodium chloride levels were high, you could tolerate higher KCl levels, but when you have less NaCl, you are more likely to pick up the bitter overtones.”

Several companies now offer new crystalline forms of salt containing KCl designed to have less impact on flavour perception, he says, but uptake remains limited in the bakery sector. “It’s certainly more expensive, and of course there’s always the interesting question about the legality of using it in bread in the UK, as there is a debate over whether it is on the prescribed list of ingredients.”

Functionality and processing

Other substitutes focus on addressing flavour issues. “Some companies claim the answer to low-salt bread is

Fat contributes hugely to eating quality

Fat contributes hugely to eating quality

introducing flavours from ferments, brews, and nature identical flavours, but it’s important to separate the impact salt has on flavour, from its the impact on functionality,” Cauvain explains. “Salt cannot be removed without introducing other changes to processing or

even, perhaps, the quality of the bread that is produced. A lot has been learnt, but there remains no 1:1 replacement for salt. And if we are to continue to produce bread as we currently know and understand it, there is no real alternative.”

In cakes, biscuits and pastry, fat replacement is more of an issue than salt, as fat – particularly saturated fat – makes a huge contribution to the eating quality of a cake.

There has been a real drive in recent years to reduce the ‘bad’ fats in the diet, although there is now some doubt about whether saturated fat is really that bad for the heart. A recent meta-analysis of 21 studies in nearly 350,000 patients showed no significant evidence that dietary saturated fat is associated in an increased risk of either heart disease or stroke. Burgering believes, however, that fat reduction will remain an issue in bakery products. “It is possible to replace saturated fat with unsaturated, but this has to be done very carefully,” he says.

The problem is that, all too often, fat reduced cake or pastry is about as pleasant to eat as cardboard. “Fat has an impact on the lubrication effect in the mouth, and hence the eating quality,” says Cauvain.

“But the huge contribution that fat makes to the formation of the structure is often overlooked. This is also a tremendous contributor to the eating quality.”

Thus the structure of the ‘cardboard’ cake is less fragile, and less likely to break down in the mouth, an attribute that Cauvain says is as much down to the type of fat used as the level of it. “There has been a move to remove trans fats and reduce saturated fats, but the big problem is that these are the fats that contribute most to the structure-forming properties.