Baking & Snack - February 2008 - 91
GET YOUR HANDS ON THE PERFECT BAKERY SOLUTION
Flexibility is
the key
91
dietary patterns, we consume salt out of balance with other
nutrients," he explained. "Sodium requires potassium and magnesium to function properly in the body."
Baked foods, and bread specifically, have come to be seen as
important sources of sodium in the Western diet, despite salt levels being relatively low in bread, around 1 to 1.5%, according to
Alan English, technical director, SOLO, The Low Sodium Sea Salt
Co., Springfield, IL. (SOLO's industrial product is manufactured
and sold exclusively within North America by Nexcel Natural Ingredients, Springfield, IL.) "The real nutritional problem is the
high levels of sodium being consumed," he continued. "Sodium
comprises about 40% of common salt; therefore, by using salt alternatives such as SOLO with lower sodium levels, around 16%,
lower sodium levels in finished products can be achieved while
preserving the flavor and functional advantages of salt."
Salt is also an essential ingredient for bakers. As Mr. English explained, it controls yeast growth during the proofing process, affects crumb structure, adds color to the crust, adds flavor and controls spoilage, thereby increasing shelf life and reducing wastage.
"A point frequently overlooked is that salt contributes to yield," he
added. The removal of 1% salt from a bread formulation requires
supplementation with another ingredient to make up the loss of
weight. This makeup ingredient is likely to be flour, and such additions can cost much more than salt, thus raising total bowl costs.
"I see [reduced-sodium initiatives] moving toward responsible
formulation but also toward more flavor," observed Greg Bach,
business development director, Synergy Flavors, Inc., Wauconda,
IL. "Salt shouldn't be the only flavor enhancer in a food product."
LOWER-SODIUM SOLUTIONS. Many ingredient suppliers are working on reducing the sodium in processed foods. Cargill, for example, introduced its patentpending SaltWise sodium reduction system at the 2007 Food Expo
of the Institute of Food Technologists. Morton Salt has long offered its Lite Salt Mixture, a blend of sodium chloride and potassium chloride. Flavor companies such as Givaudan, Synergy Flavors and WILD Flavors provide flavor potentiators that address
the problem blandness that often accompanies sodium reduction.
Cargill's SaltWise offers taste advantages and salt reduction up
to 50%, according to Mr. Vajda. He cited the ingredient's unique
qualities: functions similar to salt, controls water activity, is stable to pH, heat and freezing and dissolves rapidly. It comes in
granular form and as liquid blends. "SaltWise is not a 1:1 salt
replacer, but an extender," he stated. To date, most applications
have been topical, but bakery uses are being examined.
"Use of our Lite Salt Mixture can reduce sodium by as much as
50%," said Linda Kragt, technical services manager, Morton Salt,
Chicago, IL. The company also supplies potassium chloride as a
standalone material that can reduce sodium.
As part of its health and wellness initiative within Givaudan's
global research group, "each year we've introduced new versions
of our TasteEssentials line of flavor modifiers to aid in the reduction and replacement of sodium in baked foods," said Jon Seighman, applications director, sweet goods, Givaudan Flavors Corp.,
Cincinnati, OH. "This is a really dynamic area for us."
4
-' J
Depositing, wire-cutting and extruding
r1
The V50 system is the most flexible depositing and
extruding system on the world market. It is also the
system with the highest capacity and accuracy, giving
you less waste in your production. Equally important,
you can make any deposited, wire-cut or extruded
product you want with up to three masses.
* Flexible production
* Less down-time
* High weight
* High shape accuracy
* Expansion possibilities
* Easy cleaning
For more information,
see Page 133
Please contact our agent in USA:
Naegele Inc. Bakery Systems
Tel: 708 388 7766
www.naegele-inc.com
DFE MEIN KE
DFE Meincke A/S
Tonsbakken 10
DK-2740 Skovlunde
Denmark
Tel: +45 77 42 92 00
Fax: +45 77 42 92 01
mail@dfemeincke.dk
www.dfemeincke.com
INNOVATING BAKING INDUSTRY
http://www.naegele-inc.com
http://www.dfemeincke.com
Baking & Snack - February 2008
Table of Contents for the Digital Edition of Baking & Snack - February 2008
Contents
Baking & Snack - February 2008 - 1
Baking & Snack - February 2008 - 2
Baking & Snack - February 2008 - 3
Baking & Snack - February 2008 - Contents
Baking & Snack - February 2008 - 5
Baking & Snack - February 2008 - 6
Baking & Snack - February 2008 - 7
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