bakingbuyer - October 2011 - 18

bread (bred) n.

Baker’s Best Resource
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Simplification of the supply chain and the knowledge that everything needed for day to day operation gives bakers the freedom and time to do what they want to do, and do best, bake. Here, Steve Bright, technology manager, global accounts, AB Mauri and Bill Zimmerman, district sales manager, AB Mauri Fleischmann’s answer questions about the Baker’s Best Portfolio. This portfolio of ingredients is an efficient and economical single-source resource for all your yeast and bakery ingredient needs. Q1). Which baking powder, single acting or double acting, works better for muffin production? A1). Choosing the right leavener for muffin production can be more difficult than that for layer cake production. If the leavening system is not correct, the desired “cap” on the muffin will not be correct. Single acting baking powder is excellent for frozen batter products, especially muffins, because it has a single leavening acid that either produces a fast or slow rate of leavening reaction depending on the acid used to react with sodium bicarbonate. Single acting baking powders like AB Mauri’s Old Time Baking Powder, typically use a slow acting leavening acid to achieve desired product volume and texture in frozen batter products. Double acting baking powders are perfect for bakers producing flat top muffins, bell top muffins or peak top muffins. Double acting baking powders have two leavening acids, thereby creating reactions that are either fast/slow or slow/slow, depending on the combination of leavening acids used. This flexibility allows bakers to control when reactions occur in the baking process, thus creating the desired muffin top. AB Mauri is the industry leader in providing high quality baking powders for all muffin varieties. Bakers Best Double Acting Baking Powder can contribute excellent volume, softness, and texture to your muffin products. Q2). How can retail bakers improve the softness of
18 · BAKING BUYER · OCTOBER 11

cake and muffin products in their bakeries? A2). Consumers expect cakes and muffins to be soft with a tender, smooth bite. Many cake and muffin products are produced and frozen to facilitate shipping and preserve the cake and muffin quality characteristics. During freezing, however, moisture loss can toughen the products and staling is accelerated during both the initial freezing process and through the thawing process. Key ingredients in cake and muffin formulas that contribute to product softness are sugar, shortening and eggs. Other ingredients that impart tenderness to cake products include starch, gums and baking powders. By properly utilizing enzyme softeners like the AB Mauri Fleischmann’s Bakers Best Cake Softening System, bakers can mitigate the effects of moisture loss and staling that occurs in the freezer. Enzyme softeners also provide excellent shelf life extension by delaying the staling process. Enzyme softeners break down starch chains in the batter during baking, delaying the rate of staling in the finished product. They can also assist with batter emulsification by acting as catalysts for reactions that improve the emulsion between liquids and fats in the system. Bakers Best Cake Softening System can contribute excellent softness and help improve the grain and texture to your cake and muffin products. Q3). What ingredients are essential to creating a shelf stable flour tortilla that maintains its softness, pliability and texture? A3). Flour tortillas continue to be a growing product category that appeals to consumers of all ages. Shelf stable tortillas must maintain their soft, pliable texture for extended periods on both the store shelf and at the consumer’s home. There are three key ingredients that impact finished tortilla shelf life.

bakingbuyer - October 2011

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