Ingredient Briefs / Starches / Ingredients

Ingredient Briefs: February 2013

February 13, 2013
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DuPont Nutrition & Health

DuPont Grindsted Cake100 instant cake emulsifier from the DuPont Danisco ingredient portfolio provides industrial bakeries with a convenient option for reducing the formulations costs of a wide range of cakes, including sponge cakes, Swiss rolls, cake bars, muffins and high-ratio cakes. According to the company, Grindsted Cake 100 offers improved batter whipping properties, optimum cake volume and a fine, light-textured crumb. It can also be used directly with other dry ingredients in cake recipes.

913-738-3582 •


Maxx Performance

Maxx Performance develops a way for bitter-free green tea extract to be added to bakery items and other dried foods without compromising product flavor. The company coats green tea extract with a tasteless, thin film of vegetable food-grade material to create a product that industrial and artisan bakers can use without formulation changes. The ingredient contains 46% Epigallocatechin gallate (EGCG), 82% catechins, 98% total polyphenols and 2-3% caffeine. It comes as a free-flowing, dust-free powder with a small, non-gritty particle size. According to Maxx Performance, bitter-free green tea extract provides bakers with a delivery system to add ingredients with health benefits to whole-wheat fiber breads, multigrain products, diet products, gluten-free breads and more.

845-987-9432 •


Van Drunen Farms

Drum-dried pears from Van Drunen Farms add flavor and nutrition to many kinds of foods—quick breads, muffins, breakfast bars and more. Available certified kosher, the product comes in powder and flake forms, which reconstitutes easily while retaining flavor, color and nutritional value. It also is alcohol-free and adds no extra liquid to batters or dry mixes. Besides offering a naturally sweet flavor that goes well with many sweet and savory foods, the pears contain multiple vitamins, minerals and fiber.

815-472-3100 •



BENEO-Remy’s rice starches, Remy and Remygel, offer makers of gluten-free bakery products a wide range of benefits such as crisp or soft product characteristics. In small amounts, they can be used to fine-tune the hardness and brittleness of thin products. They can help reduce biscuit and cracker breakage during production. Rice-based ingredients also enrich the nutritional profile of gluten-free bakery products, as they can be rich in vitamins, minerals and antioxidants.

+32 (0)16 24 85 11 •


Penford Food Ingredients

Penford Food Ingredients launches PenNovo 00, a proprietary technology that creates enzyme-treated starches designed for a variety of food applications. PenNovo 00 is intended for food coatings for baked or fried meats and vegetables and for bakery applications. In baked goods, the starch serves as a replacement for egg whites in gluten-free products or as a volume enhancer or egg wash replacer. Recommended applications include breads, muffins, bagels, cookies and cakes. In addition to functional benefits, PenNovo 00 is nonGMO, nonallergenic and kosher.

800-652-4732 •


American Roland Food Corp.

Roland Farro, a European grain from Roland Foods derived from wheat, has a nutty flavor, firm and chewy texture and is lighter than many traditional grains, making it an appealing choice for home cooks and restaurant chefs alike. The product is also high in magnesium, fiber and vitamins A, B, C, and E. Farro is known for its low gluten levels, making it easier on the digestive system than most wheat-based grains. It can be ground into flour to make pasta and breads, cooked into soups, or can be boiled and enjoyed on its own.

800-221-4030 •

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