Baking & Snack - September 2010 - 74
74
SWEETENERS
When
Syrups cue flavor and
functionality benefits
when sweetening
baked foods.
BY DONNA BERRY
hen it comes to shipping food ingredients, dry
products make economical sense because most
liquid ingredients are concentrated sources of
water, which otherwise flows practically for free
from the tap. But depending upon the application and desired
ingredient attributes, sometimes liquids are the best solution.
In the baked foods industry, manufacturers have realized that liquid sweeteners, alternatively referred to as
syrups, extracts or even nectars, are often easier to work
with and more sanitary than their dry counterparts.
Bakers have numerous options from which to choose.
The most cost-effective tend to be flavorless and colorless, with their primary purpose to provide sweetness.
Examples include corn syrup, high-fructose corn syrup
(HFCS) and invert sugar.
"Our organic medium invert cane syrup is a liquid that
provides the manufacturer with an easy-to-handle alternative to dry granulated sugars with additional sweetness,"
said Pauline McKee, vice-president of marketing, Wholesome Sweeteners, Sugar Land, TX. "It is liquefied from organic evaporated cane juice and then inverted using organically approved processing methods. The inversion makes
the syrup one-for-one sweetness with any sugar at a 76 to
77% syrup concentration. It enhances stability and product
shelf life and adds binding properties to baked foods.
"Natural liquid evaporated cane juice is also an easyto-handle alternative to dry natural granulated sugars,"
W
BAKING & SNACK / September 2010
Flows
Ms. McKee added. "It is manufactured by liquefying dry
natural evaporated cane juice in purified water."
In addition to such liquid versions of granulated sweeteners, bakers are exploring the use of premium syrups, which
impart more than sweetness. Depending on variety, most are
considered natural, and they come in a range of colors and
distinct flavor profiles. And as more bakers strive to clean up
and simplify ingredient statements, these syrups are finding their way into all types of baked foods.
THE BUZZ IN THE BAKERY. Honey has
long been perceived by consumers as sweetness from Mother Nature. In a 2009 research
study conducted by the National Honey
Board, Firestone, CO, consumers
said they were willing to pay a
10% premium for foods baked
with honey. According to Bruce
Wolk, the board's marketing
director, this is no surprise.
"Honey used in baked
foods has so many benefits," Mr.
Wolk said. "It can be used as a sweetener and color enhancer. Honey imparts
exceptional flavor to all bakery foods,
while providing natural labeling and a
clean and simple ingredient statement.
Baking & Snack - September 2010
Table of Contents for the Digital Edition of Baking & Snack - September 2010
Contents
Baking & Snack - September 2010 - 1
Baking & Snack - September 2010 - 2
Baking & Snack - September 2010 - 3
Baking & Snack - September 2010 - Contents
Baking & Snack - September 2010 - 5
Baking & Snack - September 2010 - 6
Baking & Snack - September 2010 - 7
Baking & Snack - September 2010 - 8
Baking & Snack - September 2010 - 9
Baking & Snack - September 2010 - 10
Baking & Snack - September 2010 - 11
Baking & Snack - September 2010 - 12
Baking & Snack - September 2010 - 13
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Baking & Snack - September 2010 - 18
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Baking & Snack - September 2010 - 36
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