Since 1946, Holton Food Products has been developing premium stabilizers and specialty ingredients for the bakery, dessert and prepared food industries.
New premium shortenings deliver superior sensory and functionality
June 10, 2019
Bakers and tortilla makers now have a new line of specially designed shortenings to enhance the appearance, mouthfeel, and functionality of icings, donuts, and tortillas.
AAK USA Inc. featured their expanded portfolio of formulation solutions during the 2019 Institute of Food Technologist Annual Meeting and Food Expo (IFT19).
Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.
The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.
Despite better-for-you and health trends transforming essentially every food and beverage category, the indulgent bakery snack market, including snack cakes, pastries, doughnuts, and muffins, is generally faring well.