Baking & Snack - November 2014 - 68

DAIRY AND EGGS

Eggs provide so many different functions in a formulation that it can be difficult to
replace them without violating the clean label consumers so often look for today.
American Egg Board

ture, how they emulsify and so forth. We can match the
needs and also provide a really good flavor," Ms. Rees said.
Even the commodity dairy ingredients deliver milk's
basic nutrients. Milk powders such as skim milk powder or nonfat dry milk powder carry protein, calcium
and soluble vitamins, according to Ms. Maloberti.
Whey, the liquid portion of milk that remains after
cheese-making, contains lactose, minerals, vitamins,
protein and traces of milk fat. "The most valuable component of whey is its protein, which delivers enhanced
functionality and nutrition to many formulations," she
said. "Whey protein is a high quality, complete and

easily digestible protein containing all of the essential
amino acids your body needs." Whey protein is available in several varieties including whey protein concentrate, whey protein isolate, reduced lactose whey
and sweet whey.
Whey permeate also shows some potential as a way
to reduce sodium in baked goods. Permeate - also
known as dairy product solids, deproteinized whey or
modified whey - contains lactose and the minerals
present in milk. Research shows that by adding permeate, bakers can reduce the amount of salt in their
formulations because the minerals in permeate deliver
that salty flavor, according to Mr. Marckini. "Anything
a formulator can do to make the product healthier is
something people are really interested in," he said.
"Deproteinized whey is one way they can do that."
Arla Food Ingredients also taps into dairy's most
obvious nutritional contribution - calcium - with its
milk mineral concentrate. With high levels of calcium,
milk mineral concentrate can be used to boost levels of
calcium in baked products or filling cremes.
Balancing consumer perception of a clean label with
science-backed nutrition while still maintaining the
same functionality can be tough. Egg and dairy ingredients, with their plethora of capabilities and wholesome attributes, provide bakers a time-tested option to
meet all of these needs.

Find resources for dairy and eggs by visiting
www.esourcebaking.com. Browse by category under
Ingredients, and click on Minor for listings.

Accuracy meets
Flexibility.
AMF Accupan Systems are engineered for speed, accuracy, and quality.
Now, our newest Flex Divider technology and multiple configuration options
add a new level of product versatility and flexibility, from stiff roll doughs to
slack bun doughs.

Your bakery is our world.
www.amfbakery.com | 1-800-bakers-1 | amfb is a markel bakery group company

complete bakery solutions | www.amfbakery.com | 1-800-bakers-1

68 Baking & Snack November 2014 / www.bakingandsnack.com

a markel bakery group company

http://www.esourcebaking.com http://www.amfbakery.com

Baking & Snack - November 2014

Table of Contents for the Digital Edition of Baking & Snack - November 2014