Milling & Baking News - December 21, 2004 - 29

Profiles: Allied Companies

Functionality
beyond texture
for the bakery
industry
Degussa steps up offerings for
healthier bakery products
ATLANTA, GA - Low-carb, reduced
trans-fat, reduced calorie and overall
health-oriented foods at affordable prices
are the challenges facing the bakery industry.
Degussa Food Ingredients' Business
Line
Texturant Systems is
responding to it
with a new generation of integrated
blends and functional ingredients
combining health
Gerald Dard
benefits and cost
Sales Director
The Americas
advantages. Our
Emulthin ™, Emulzym ™ and Gelogen
™ products provide an innovative concept by integrating the synergistic functionality between hydrocolloids, emulsifiers and functional components. Thanks
to a unique manufacturing technology
and our in-depth knowledge of the ingredients we produce, we are able to offer
systems that can replace and outperform
more expensive traditional ingredients
in healthy grain products. Healthy and
economical without trading taste!
Degussa
Food
Ingredients
(www.degussa-foodingredients.com)
with its two Business Lines Flavors &
Fruit Systems and Texturant Systems
is one of the leading food and nutrition ingredients suppliers worldwide. It
provides all major segments of the food,
beverages and pharmaceutical industry
with specialized individual ingredients
and custom-developed solutions for
making and keeping food fresh, tasty,
healthy and safe.

Consistency is
Key in Likwifier
Icing/Glaze

Innovate With
Phosphates -
That's Innophos!

Proof shows up in system's
quality batches that are driven
by P.L.C. technology

New company with a century
of experience

The Likwifier system produces a
quality icing/glaze, in a timely fashion,
batch after batch. The cooker/cooler
mixer is a fully automated batch

"In naming our new company, we
wanted to tell people who we are and
what we offer our customers," said
Randy Gress, chief executive, Innophos.
"Although Innophos - formerly Rhodia
North American
Specialty Phosphates - may be
a new name in the
baking industry,
the brands we
represent aren't.
Levair®, Actif-8®,
Regent®
12XX,
Randy Gress,
B.P. Pyro®, Victor
Innophos c.e.o.
®
Cream ,
SAPP
#4®, V-90®, Perfection®, Donut Pyro®,
and BL 60®, all Innophos brands, are
widely recognized in baking.
"Our newest innovations for baking are
Cal-Rise™, a calcium-based, slow-acting
leavening agent ideal for a wide variety of
reduced sodium and non-sodium baked
goods; Dough-Rise™, developed specifically for refrigerated and frozen dough
products and especially for freezer-tooven applications; and Tortilla-Rise™, a
blend that helps customers capitalize on
the fast-growing tortilla and wraps market by delivering extended shelf life plus
improved rollability, product thickness,
flexibility and opacity.
"Innophos focuses on innovation and
development of products that help our
customers respond to changes and growing trends in their markets. Innovation
with Phosphates - that's Innophos!"

Breddo Likwifier Icing System

continuous process. Driven by P.L.C.
technology, this, in conjunction with a
temperature controlled, double action,
scrape surface holding tank, make the
system ideally suited for high volume
icing/glaze production.
The icing/glaze is brought to a full
rolling boil and then cooled down
before and/or while the remaining
sugar and other ingredients are being blended. This produces a smooth
icing at the required temperature to
be pumped to the holding tank and
then transferred to the icing/glaze
applicator.
Demo units are available for inplant testing, along with technical
assistance in icing/glaze applications
and formulations.
Product development also is available at the company's Kansas Citybased laboratory free of charge.

A DV E RTO R I A L
86 / Milling & Baking News, December 21, 2004

bakingbusiness.com / world-grain.com

http://www.degussa-foodingredients.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 21, 2004

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