Baking & Snack - December 2007 - 55
MARKET UPDATE
The restaurant-style chips are
toasted before frying to bring out
the natural sweetness of the corn.
The Bachman Group recently introduced whole-grain Chipitos in
Sweet Chili Lime, Cheddar & Onion, Thai BBQ and Salt & Pepper
varieties. "The trend in tortillas is
®
SHIELD
brand xnnmkroblelsystems
to appeal to consumer demand for
sensational and unique flavor experiences," said Laura Unger, marketing assistant, The Bachman Group.
"Our varieties are inspired by bold
and global flavors."
DELIVERY
METHOD.
Typically
Keeping your bakery goods
and tortillas fresher longer.
SHIELD CA Liqu id is a 1:1 replacement for dry calcium
propionate and offers improved taste in the finished product while
eliminating the nuisance dust associated with dry preservatives.
SHIELD FL Llquld provides improved taste and increased
shelf life in flour tortillas. Other benefits include: Increased dough
softness ,moisture retention,and flexibility in the finished tortilla.
SHIELD CT Liqu id is quickly becoming the Industry standard
by providing improved taste ,reduced odor,and increased shelf life in
corn t ort illas.
thought of as a savory snack, tortilla chips have found more utilitarian usage as a delivery tool for dips
and salsas, crumbled as salad toppers
and as a base for ingredient-loaded
nachos. In an effort to enjoy the dip
as much as the chip, Herr Foods,
Nottingham, PA, created Dippers, a
spoon-shaped tortilla chip available
in Bite Sized, Monterey Jack & Green
Chili and Multigrain varieties. Multigrain Dippers contain a blend of
10 grains and sesame, poppy and
caraway seeds. After achieving success in the whole-grain pretzel
market, Herr's looked to expand its
product line while remaining in tune
with whole-grain and multigrain
trends. The company's most recent
introduction is Habanero Salsa tortilla chips. As a part of Herr's Natural line, the company also produces
an all-natural blue corn tortilla chip
made with organic blue corn.
Although blue corn may not be
considered the next superfood, research in the Journal of the Science
of Food and Agriculture from Luis
Bello-Pérez, Ph.D., Centro de Desarrollo de Productos Bioticos del IPN
in Morelos, Mexico, stated blue corn
tortillas contain 20% more protein
than their white corn counterparts.
The blue tortillas are also lower in
resistant or indigestible starch and
register lower on the glycemic index.
The blue color in the corn comes
from anthocyanins in the corn,
To learn more,
please contact us at:
,..wro nwuwu or oim-nwces'^
866.253.9579
www.kemin.com
NBeN IN Ins
. , p..
wp. ,IA Nmfiaa wn m
For more information, see Page 113
58 / BAKING & SNACK / December 2007
SEE
ᮡ El Jinete prepares gourmet tortilla chips
made from whole tortillas that are triple baked
before frying.
EL JINETE
http://www.kemin.com
Baking & Snack - December 2007
Table of Contents for the Digital Edition of Baking & Snack - December 2007
Contents
Baking & Snack - December 2007 - 1
Baking & Snack - December 2007 - 2
Baking & Snack - December 2007 - 3
Baking & Snack - December 2007 - Contents
Baking & Snack - December 2007 - 5
Baking & Snack - December 2007 - 6
Baking & Snack - December 2007 - 7
Baking & Snack - December 2007 - 8
Baking & Snack - December 2007 - 9
Baking & Snack - December 2007 - 10
Baking & Snack - December 2007 - 11
Baking & Snack - December 2007 - 12
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Baking & Snack - December 2007 - 16
Baking & Snack - December 2007 - 17
Baking & Snack - December 2007 - 18
Baking & Snack - December 2007 - 19
Baking & Snack - December 2007 - 20
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Baking & Snack - December 2007 - 24
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Baking & Snack - December 2007 - 29
Baking & Snack - December 2007 - 30
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Baking & Snack - December 2007 - 33
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Baking & Snack - December 2007 - 36
Baking & Snack - December 2007 - 37
Baking & Snack - December 2007 - 38
Baking & Snack - December 2007 - 39
Baking & Snack - December 2007 - 40
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Baking & Snack - December 2007 - 43
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Baking & Snack - December 2007 - 45
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