Baking & Snack - June 2017 - 134
INGREDIENTS & FORMULATING
For more information on these companies, go to www.esourcebaking.com
Sweetener replacement
BENEO's Palatinose is a slow-release carbohydrate derived from non-GMO sugar
beet. It can be used to replace high glycemic sugars in baked goods and cereals for
a healthier halo. Its slow-release characteristic provides sustained energy and promotes fat burning, which appeals to athletes and consumers with busy lifestyles.
(973) 867-2140 * www.beneo.com
Natural citrus fiber
Citri-Fi from Fiberstar contains insoluble and soluble fiber, including the native
pectin of the oranges from which it is derived. It is made by a patented process that
creates a high surface area, giving it superior water-holding capacity and emulsification properties. This natural fiber can be used alone or synergistically with other hydrocolloids. Benefits include improved viscosity, moisture retention, yield improvement, reduced syneresis, stabilization, and gelling and shelf life improvement.
(715) 425-7550 * www.fiberstar.net
Frozen pizza dough conditioner
In an effort to address volume challenges with frozen pizza dough, Thymly
Products, Inc., introduces a frozen pizza dough conditioner that improves crust
rise and color to make it comparable to non-frozen pizza dough. It also increases
dough extensibility and improves sheeting.
(410) 658-4820 * www.thymlyproducts.com
European cheese flavors
Authentic, artisan cheese varieties inspire the profiles of the Edlong European
Cheese Flavour Collection from Edlong Dairy Technologies. They include Brie,
Camembert, Comté, Edam, Emmenthaler, Feta, Goat, Gorgonzola, Gouda and
Gruyère. All are natural, kosher pareve, non-GMO, halal-certifiable and compliant
with the Whole Foods' ingredient list. They produce a consistent taste profile and
are on-trend for baked foods and snacks.
(888) 698-2783 * www.edlong.com
Canola protein
For a protein source that is vegan, all-natural and plant-based, DSM Food
Specialties recommends CanolaPRO canola protein. Suitable for baked foods,
protein bars and cereals, this highly digestible protein contains all the amino acids necessary for growth and body maintenance and carries a rating of 1 on the
PDCAAS scale. It has a neutral flavor and is odorless.
(416) 461-0844 * www.dsm.com
134 Baking & Snack June 2017 / www.bakingandsnack.com
http://www.esourcebaking.com
http://www.beneo.com
http://www.fiberstar.net
http://www.thymlyproducts.com
http://www.edlong.com
http://www.dsm.com
http://www.bakingandsnack.com
Baking & Snack - June 2017
Table of Contents for the Digital Edition of Baking & Snack - June 2017
Baking & Snack - June 2017
Contents
Contents
Editorial - Rebels with a cause
Newsfront - Flowers unveils ‘enhanced’ organizational structure
Information overload causing consumers to doubt food choices
How wholesale bakeries are combating 'factory fear'
Ellison Bakery snags significant investment
Tortilla industry set up to succeed
In Brief/People
FSMA - READY AND WAITING
Working together, leading by example
The war on water
BFY Brands - IN AN IDEAL WORLD
The rebellion goes global
Join the non-GMO revolution, too
Pizza - PREMIUM PIE
Gaining with gluten-free options
Chemical Leavening - Rising to the occasion
Honey and Malt - Dimension of Sweetness
Non-GMO, organic bring challenges
Honey and malt’s nutritional punch
Gluten-Free - Continuous improvement
Ingredient App - GUT CHECK
R&D INSIGHTS - Growing Gluten-Free Options
Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
System design … in the round
Managing system controls
Depositors - Filler up
Process Flexibility - Stretched Too Thin
Take ownership of efficiency
Labeling and Barcoding - Face forward
Warehouse Management - All In and Accounted For
Checking out a logistics partner
SANITATION STRATEGIES - Wet vs. dry
Events
Innovations
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - Baking & Snack - June 2017
Baking & Snack - June 2017 - 2
Baking & Snack - June 2017 - 3
Baking & Snack - June 2017 - 4
Baking & Snack - June 2017 - 5
Baking & Snack - June 2017 - 6
Baking & Snack - June 2017 - 7
Baking & Snack - June 2017 - 8
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - 10
Baking & Snack - June 2017 - Contents
Baking & Snack - June 2017 - Editorial - Rebels with a cause
Baking & Snack - June 2017 - 13
Baking & Snack - June 2017 - 14
Baking & Snack - June 2017 - 15
Baking & Snack - June 2017 - Information overload causing consumers to doubt food choices
Baking & Snack - June 2017 - 17
Baking & Snack - June 2017 - Tortilla industry set up to succeed
Baking & Snack - June 2017 - 19
Baking & Snack - June 2017 - In Brief/People
Baking & Snack - June 2017 - 21
Baking & Snack - June 2017 - 22
Baking & Snack - June 2017 - FSMA - READY AND WAITING
Baking & Snack - June 2017 - Working together, leading by example
Baking & Snack - June 2017 - 25
Baking & Snack - June 2017 - 26
Baking & Snack - June 2017 - 27
Baking & Snack - June 2017 - The war on water
Baking & Snack - June 2017 - 29
Baking & Snack - June 2017 - 30
Baking & Snack - June 2017 - 31
Baking & Snack - June 2017 - BFY Brands - IN AN IDEAL WORLD
Baking & Snack - June 2017 - 33
Baking & Snack - June 2017 - 34
Baking & Snack - June 2017 - 35
Baking & Snack - June 2017 - 36
Baking & Snack - June 2017 - 37
Baking & Snack - June 2017 - The rebellion goes global
Baking & Snack - June 2017 - 39
Baking & Snack - June 2017 - 40
Baking & Snack - June 2017 - 41
Baking & Snack - June 2017 - Join the non-GMO revolution, too
Baking & Snack - June 2017 - 43
Baking & Snack - June 2017 - 44
Baking & Snack - June 2017 - 45
Baking & Snack - June 2017 - 46
Baking & Snack - June 2017 - 47
Baking & Snack - June 2017 - 48
Baking & Snack - June 2017 - Pizza - PREMIUM PIE
Baking & Snack - June 2017 - 50
Baking & Snack - June 2017 - 51
Baking & Snack - June 2017 - 52
Baking & Snack - June 2017 - 53
Baking & Snack - June 2017 - Gaining with gluten-free options
Baking & Snack - June 2017 - 55
Baking & Snack - June 2017 - 56
Baking & Snack - June 2017 - 57
Baking & Snack - June 2017 - 58
Baking & Snack - June 2017 - 59
Baking & Snack - June 2017 - 60
Baking & Snack - June 2017 - Chemical Leavening - Rising to the occasion
Baking & Snack - June 2017 - 62
Baking & Snack - June 2017 - 63
Baking & Snack - June 2017 - 64
Baking & Snack - June 2017 - 65
Baking & Snack - June 2017 - 66
Baking & Snack - June 2017 - 67
Baking & Snack - June 2017 - 68
Baking & Snack - June 2017 - Honey and Malt - Dimension of Sweetness
Baking & Snack - June 2017 - 70
Baking & Snack - June 2017 - 71
Baking & Snack - June 2017 - Non-GMO, organic bring challenges
Baking & Snack - June 2017 - 73
Baking & Snack - June 2017 - Honey and malt’s nutritional punch
Baking & Snack - June 2017 - 75
Baking & Snack - June 2017 - 76
Baking & Snack - June 2017 - Gluten-Free - Continuous improvement
Baking & Snack - June 2017 - 78
Baking & Snack - June 2017 - 79
Baking & Snack - June 2017 - 80
Baking & Snack - June 2017 - 81
Baking & Snack - June 2017 - 82
Baking & Snack - June 2017 - Ingredient App - GUT CHECK
Baking & Snack - June 2017 - 84
Baking & Snack - June 2017 - R&D INSIGHTS - Growing Gluten-Free Options
Baking & Snack - June 2017 - 86
Baking & Snack - June 2017 - Ingredient Handling - DESIGN TODAY, HANDLE TOMORROW
Baking & Snack - June 2017 - System design … in the round
Baking & Snack - June 2017 - 89
Baking & Snack - June 2017 - 90
Baking & Snack - June 2017 - 91
Baking & Snack - June 2017 - Managing system controls
Baking & Snack - June 2017 - 93
Baking & Snack - June 2017 - 94
Baking & Snack - June 2017 - 95
Baking & Snack - June 2017 - 96
Baking & Snack - June 2017 - Depositors - Filler up
Baking & Snack - June 2017 - 98
Baking & Snack - June 2017 - 99
Baking & Snack - June 2017 - 100
Baking & Snack - June 2017 - 101
Baking & Snack - June 2017 - 102
Baking & Snack - June 2017 - 103
Baking & Snack - June 2017 - 104
Baking & Snack - June 2017 - Process Flexibility - Stretched Too Thin
Baking & Snack - June 2017 - 106
Baking & Snack - June 2017 - 107
Baking & Snack - June 2017 - Take ownership of efficiency
Baking & Snack - June 2017 - 109
Baking & Snack - June 2017 - 110
Baking & Snack - June 2017 - 111
Baking & Snack - June 2017 - 112
Baking & Snack - June 2017 - 113
Baking & Snack - June 2017 - 114
Baking & Snack - June 2017 - Labeling and Barcoding - Face forward
Baking & Snack - June 2017 - 116
Baking & Snack - June 2017 - 117
Baking & Snack - June 2017 - 118
Baking & Snack - June 2017 - 119
Baking & Snack - June 2017 - 120
Baking & Snack - June 2017 - Warehouse Management - All In and Accounted For
Baking & Snack - June 2017 - Checking out a logistics partner
Baking & Snack - June 2017 - 123
Baking & Snack - June 2017 - 124
Baking & Snack - June 2017 - 125
Baking & Snack - June 2017 - SANITATION STRATEGIES - Wet vs. dry
Baking & Snack - June 2017 - 127
Baking & Snack - June 2017 - 128
Baking & Snack - June 2017 - Events
Baking & Snack - June 2017 - 130
Baking & Snack - June 2017 - Innovations
Baking & Snack - June 2017 - 132
Baking & Snack - June 2017 - Ingredients & Formulating
Baking & Snack - June 2017 - 134
Baking & Snack - June 2017 - 135
Baking & Snack - June 2017 - Equipment & Packaging
Baking & Snack - June 2017 - 137
Baking & Snack - June 2017 - 138
Baking & Snack - June 2017 - Patents
Baking & Snack - June 2017 - New on the shelf
Baking & Snack - June 2017 - 141
Baking & Snack - June 2017 - MARKETPLACE
Baking & Snack - June 2017 - 143
Baking & Snack - June 2017 - 144
Baking & Snack - June 2017 - 145
Baking & Snack - June 2017 - 146
Baking & Snack - June 2017 - 147
Baking & Snack - June 2017 - 148
Baking & Snack - June 2017 - 149
Baking & Snack - June 2017 - 150
Baking & Snack - June 2017 - 151
Baking & Snack - June 2017 - 152
Baking & Snack - June 2017 - AD INDEX
Baking & Snack - June 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2017 - 155
Baking & Snack - June 2017 - 156
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