Baking & Snack - March 2006 - 100

March 2006

Ingredient News
for their distinct cocoa character and
slightly nutty undertones. The chocolate solids of theses products are highly
refined, resulting in a smooth texture
and slow, lingering melt when eaten.
The chocolates are available in easy-tohandle caps, thus eliminating the need
to break up large slabs. Phone (800)
368-5594; Web peterschocolate.com

Brown Sugar Molasses

Blue Hybrid Corn
Indigo Blue Corn from Clarkson
Grain is a blue corn fully hybridized
for color, taste and texture. The deeply
colored kernels are consistent in color
that carries into food products and resists alkali bleaching. This corn cooks
the same and provides consistent
color and taste, batch after batch. It is
available year-round and works well
for tortillas, chips, cereals and snacks.
It is all non-GMO and comes in organic or natural form. Phone (800)
252-1638; Web clarksongrain.com

Baking Malt

Added to granulated sugar in the
baker's own plant, Brown Sugar Molasses from International Molasses
Corp. provides the benefits of brown
sugar at reduced ingredient and handling costs. In-plant production helps
eliminate the problem of caking of
brown sugar. The molasses improves
uniformity of brown sugar, increasing
the color and flavor range possible
to formulators. Phone (800) 526-0180;
Web internationalmolasses.com

Cranberry Seed Oil
Rich in omega-3 and -6 fatty acids,
antioxidants and vitamin E, Decas
OmegaCran cranberry seed oil available from P.L.
Thomas provides pleasant taste and
low saturated
fat levels to
functional
foods. The
source recently added
more capacity
for producing the 100%-natural cranberry seed
oil. The shelf stable, clear golden oil
delivers a pleasant butter flavor with
a light fruit overtone. Phone (973) 9840900; Web plthomas.com

Make hearth breads the old-fashioned
way: add malt. Malt Products Corp.
offers a sheet of typical hearth bread
formulations that include liquid, nondiastatic malt.
Production
tips are noted,
too. Malt improves hearth
bread's flavor,
freshness, volume, symmetry, crust color,
baking evenness, breakand-shred and
grain. It supplies maltose
for increased yeast activity and browning reaction. Phone (800) 526-0180;
Web maltproducts.com

Consumer-Friendly Brand
Beneo, a globally recognized retail
food trademark, now officially unifies all
Orafti marketing levels for the company's inulin and oligofructose ingredients
previously known under the proprietary
brand names Raftiline and Raftilose.
Foods containing these ingredients will
be able to use the Beneo label designation. A global independent scientific
committee reviews and approves all the
health messages the company asserts
for Beneo putting them through a peer
review process before being presented
to food manufacturers. Phone (610) 8899828; Web orafti.com and beneo.com

Anti-Stick Starch

When cookies, or other highmoisture baked foods, are made with
FloRite from Marron Foods, they will
not stick together when stacked in packages. The proprietary moisture-absorbing starch is an all-natural product, toasted and colorized to blend on the surface
of baked foods. Dusted or sprayed onto
foods or baking surfaces, it adheres
topically and toughens only the surface
area without altering the soft, chewy
characteristic of the product. Phone (888)
464-7334; Web marronfoods.com

Nut-Accent Flavor
Natural vanilla extracts from NielsenMassey accent cookies and other baked
foods made with
nuts. Because of
their health benefits, nuts make attractive inclusions
in cookies, for
example. Vanilla
adds just the right
sweet and mellow
topnote to cookies, according to the company. Its vanillas are prepared using a unique cold
extraction process, resulting in mellow,
sweet, long-lasting flavors that consumers prefer. Phone (800) 525-7873;
Web nielsen.massey.com

Raisin Antioxidants
A new information sheet from SunMaid Growers of California explains
the antioxidants and other beneficial
health effects provided by raisins. For
example, a recent study found that
raisins may reduce the DNA damage
caused by free radicals during intense
physical activity. Raisins are also an
excellent source of energy. Phone (559)
896-8000; Web sunmaid.com

March 2006 / BAKING & SNACK / 103

http://www.peterschocolate.com http://www.clarksongrain.com http://www.marronfoods.com http://www.internationalmolasses.com http://www.maltproducts.com http://nielsen.massey.com http://www.plthomas.com http://www.orafti.com http://www.beneo.com http://www.sunmaid.com

Baking & Snack - March 2006

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