Chocolate / Equipment Briefs

March 2014: Ingredient Briefs

Azodicarbonamide alternatives

Cain Food Industries Inc. offers several products that can help bakers eliminate azodicarbonamide from all types of grain-based foods. The company suggests 0.25-.50% of TRU CL as a replacement for 20-45 parts per million (ppm) of ADA and 0.125% of OxiBake CL to replace 10-20 ppm of ADA. It recommends bakers use one tablet of N’Hance per hundredweight (CWT) of flour for less than 10 ppm of ADA.

214-630-4511 •



Gluten-free dessert mixes

American Quality Foods’ culinary team develops a line of gluten-free dessert mixes to meet growing foodservice demand for delicious, easy-to-make, gluten-free desserts that mimic the taste and texture of standard desserts. The line comprises Gluten Free Yellow Cake Mix, Chocolate Cake Mix, Fudge Brownie Mix, Muffin and Quick Bread mixes and cookie mixes. According to the company, its gluten-free dessert mixes are formulated to withstand the rigors of gluten-free requirements for commercial kitchens. Each product is tested onsite before, during and after production, according to enzyme-linked immunosorbent assay (ELISA) standards.

800-348-7416 •



Cocoa extenders

In response to higher cocoa prices, David Michael & Co. relaunches Cocoa-Mate, a line of cocoa extenders functionally capable of replacing up to 50% of the cocoa powder used in a finished product. Cocoa Mates are available to replace both Dutch cocoas and natural cocoas. A Natural and Artificial Cocoa-Mate® is also available. According to the company, Cocoa-Mate can be used in any application in which cocoa powder is used, including bakery goods and toppings.





Purple corn nectar

Suntava’s new high-maltose purple corn nectar is high in antioxidants, all-natural, nonGMO and gluten-free. The syrup’s rich purple color comes from the high levels of anthocyanins, polyphenols and antioxidants in the Suntava Purple Corn from which it’s made. Applications include energy and breakfast bars, cereals and granolas.

651-998-0723 •




Natural brown color

Sensient Colors LLC announces Natural Brown, a new color platform that provides rich brown alternatives to caramel and certified colors. Extracted from natural vegetable juice sources, the color delivers a clean label, including 4-MeI-free, cocoa and caramel color replacements; is pH, light and heat stable; and can be used across all food applications. Available color delivery systems include liquid, powder and dispersion forms.

800-325-8110 •






Encapsulated ingredients

Innovative Food Processors Inc. introduces encapsulated food ingredients to replace ingredients coated with partially hydrogenated vegetable oils (PHOs). IFP’s nonPHO-encapsulated ingredients include salt, citric acid, other acidulants (fumaric, malic, tartaric and so on), sodium bicarbonate, caffeine and ascorbic acid. The company says its new nonPHO coating system, which is enhanced by its PrimeCAP encapsulation technology, can be applied to almost any dry, free-flowing food ingredient.

800-997-4437 •



Stabilized white bran and germ flour

NuFiber, a nutrient-dense, stabilized bran and germ flour milled from specially selected white wheat, is available from ConAgra Mills. The new flour offers bakers a variety of benefits that apply to a range of applications, including refrigerated and frozen dough, snacks and bars. The right amount of NuFiber blended with compatible white flour delivers the same nutrients and proportions of bran, endosperm and germ as found in traditionally milled whole wheat flour, says the company. It also has a mild taste, smooth texture and light appearance for mainstream appeal. It is available in bags and bulk.

800-851-9618 •

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