Mühlenchemie GmbH & Co. KG offers Deltamalt FN-A, an enzyme system that optimizes both the falling number and the baking properties of the flour simultaneously, according to the Ahrensburg-based company. The system could prove useful in the European Union and Eastern Europe this year as drought has damaged the wheat crop in many areas. When millers in those regions process… Read more »
Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food can cause hundreds of diseases. Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety. Julie Miller Jones, PhD, distinguished… Read more »
HOMECRAFT Create multi-functional tapioca flours offer superior viscosity, shelf-life stability, flavour release and texture. Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers today announced the launch of HOMECRAFT Create multifunctional tapioca flours. The new range of ingredients emerges as a milestone in more than two decades of research dedicated to understanding the role tapioca can play… Read more »
Baker’s asthma is an occupational condition that bakery employees develop after being exposed to cereal grains such as wheat, rye and yeast.
A Kansas company has issued a nationwide recall of baking mixes packaged under more than a dozen brands because they were made with flour from General Mills that has been recalled because it has been linked to an ongoing E. coli O121 outbreak. “The recalled dry mixes were distributed nationwide in retail stores and online sales December 2015 through February… Read more »
Germany-based Mühlenchemie has developed two enzyme systems, Deltamalt FN-A and FN-B, to reduce the falling number of flours.
While gluten-free is a well established claim in the German food market, it seems many manufacturers are now turning their attention towards grain-free products. New research from market intelligence agency Mintel reveals that this trend has found a home in the German flour market, where grain-free flour launches have more than doubled in the last year, accounting for 23% of… Read more »
For Gourmet Baker, a Canadian producer of baked desserts, it is the power of fine flour that separates its strudel, Danish pastries, puff pastries, croissants and cinnamon rolls from competing brands. The company consumes about 80,000 lb. of flour per week at its plant in Winnipeg, MB.
What to keep out of flour has become trendy in recent years. Those wanting examples may just Google “gluten-free.” Yet bakers should remember how flours at times may need a boost. Vital wheat gluten, which may act as a functional protein, offers one example. Also, fortifying flour may give finished products health and wellness attributes, and protein levels may provide satiety benefits.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.