Baking & Snack - November 2013 - 108

Shortenings impart flavor and/or color
Choosing a bakery shortening often hinges on the consumer appeal of the
flavor it brings to finished products. Now, FuseRite bakery shortenings, a new
line from IOI Loders Croklaan Americas, doubles up by adding color as well.
They need no refrigeration and can be used over a wide range of
temperatures. All are kosher parve, contain no water or dairy allergens
and can be tailored with added flavors. The line offers customizable
melt points to match that of butter.
"FuseRite is creamy, consistent, easy to use and trans-fat-free,
making it an ideal palm shortening, said Maarten Goos, the company's
"
marketing manager.
The line includes several types. FuseRite IC 500 seamlessly replaces
butter in pastries and crusts while cutting down on saturated fatty acids and
trans fats. It also has a high smoke point suitable for shallow frying. Developed as laminating fats,
FuseRite CD and FuseRite F replace butter or margarine in croissants and Danish. They resist work
softening and melting into the dough under high-shear rolling, and their anhydrous composition
increases keeping quality and avoids problems with emulsion breakdown.
For cake bakers seeking a nonhydrogenated, no-trans choice, FuseRite Cake allows clean-label
formulating and helps re-create old-time favorites with the same great taste but a healthier profile.
Another shortening that fosters a healthy-reading Nutrition Facts panel on packaged foods is
FuseRite 39, based on palm oil and palm oil fractions. It also can be used for shallow frying.
The shortenings made their debut this fall at the International Baking Industry Exposition in Las
Vegas. The introduction followed the grand opening of Creative Studio Americas at the company's
Channahon, IL, North American headquarters location.
(800) 621-4710 * www.letscreatetogether.com

Low-fat cocoa

Microwave cake emulsifier

ADM Cocoa introduces deZaan D-00-ZR
cocoa powder with 0.5% fat. Usually reducedfat cocoas contain 10 to 12% fat or more while
conventional cocoa carries a minimum of 20%
fat. This low-fat cocoa helps formulate lowercalorie products with reduced saturated fat content yet maintains
the desired chocolate taste and bright chocolate color. It is particularly useful in protein-foam-based items such as meringue, angel
food and sponge cakes where fat can depress volume.
(800) 558-9958 * www.dezaangourmet.com

Emulpals 110 from
Palsgaard ensures
consistent baking and
quality texture in cakes
prepared from mixes
in a home microwave. The all-around
emulsifier works in a
variety of cake products where all the
ingredients are added
at once. Microwave
chocolate cake poses a
particularly difficult application because it contains cocoa powder
and dried whole egg powder and requires aeration to produce a
light-textured finished result. Also helping increase cake softness
in this application is the company's DMG 5611. It disperses
readily in cold water and when mixes are prepared at ambient
temperatures.
(973) 998-7951 * www.palsgaard.com

Clean-tasting pea protein
Peazazz pea protein from Burcon NutraScience is derived
from field peas. The clean-tasting protein is hypoallergenic and
helps build the nutritional value of snacks, cereals, gluten-free,
vegetarian and vegan foods. Field peas are a sustainable crop
because they draw nitrogen from the atmosphere and store it in
their roots.
(888) 408-7960 * www.burcon.ca
108

/ Baking & Snack / November 2013

http://www.letscreatetogether.com http://www.dezaangourmet.com http://www.palsgaard.com http://www.burcon.ca

Baking & Snack - November 2013

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