Milling & Baking News - November 15, 2005 - 34

Ingredient News
European regulations for use in foods.
Compared with other-source starches,
rice possesses an ultra-fine particle size
that translates into a smooth, creamy
texture as well as superior freeze-thaw
stability, high moisture retention and
clean taste. Phone (800) 652-4732; Internet www.penfordfoods.com

The germ has a pleasant nutty flavor
and contains vitamin E, while the bran is
a good source of fiber. Phone (800) 8261065; Internet www.siemermilling.com

New bar concepts
rollabilty. It gives better surface texture
and brown points, which are desirable
in wheat tortillas. Phone (800) 243-5052;
Internet www.innophos.com

Encapsulated fumaric acid
Developed specifically for tortillas,
PrimeCAP Fumaric Acid from Primera
Foods is encapsulated to improve processing and final product qualities. Its
release temperature ranges from 135°F to
155°F (57°C to 68°C). Its particle size allows uniform distribution in the dough
resulting in consistent pH and improved
preservative effectiveness. Encapsulated
fumaric acid results in softer dough
than when using raw fumaric acid,
and the acid improves tortilla opacity
by preventing it from reacting with the
leavening system. Phone (800) 365-2409;
Internet www.primerafoods.com

Cocoa flavor extender

Asian products improvers
Consumer research done by Kerry
Ingredients indicates fruit along with
health benefits are key preferences in
new bar concepts. This cherry almond
crisp bar concept blends cherries, sweetcoated almonds, beta-glucan crisps,
whole grain high-fiber crisps and olive
oil powder. All ingredients are available from Kerry. Phone (800) 255-6312;
Internet www.kerryamericas.com

Tropical flavors
An agreement between A&B Ingredients and the Brazilian food and flavor
company Duas Rodas makes available
a wide array of tropical flavors and ingredients. These include organic banana
puree, flakes and pieces. Tropical extracts
range from acerola and acai to guarana

Whole grain rice milk powder

Cost effective cocoa flavor extender
from Mastertaste partially replaces
and/or extends cocoa solids. The
extender may be customized to suit
customer requirements with specially
formulated topnotes. The extender
imparts a rich, full-bodied flavor to finished products. Phone (201) 373-1111;
Internet www.mastertaste.com

(fruit pictured here) and mate. Soluble flavors are extracted from 100% of the fruit
and are all natural with unique flavor
profiles. Essential oils include tangerine,
orange and lemon. Phone (973) 227-1390;
Internet www.abingredients.com

Heat-treated germ, bran

Tortilla leavening

NutraGerm heat-treated wheat bran
and NutraBran heat-treated bran from
Siemer Milling make superior additives
for bread, muffins, bars and cereals. The
heat treatment causes partial deactivation of enzymes, and shelf life for both
products extends up to nine months.

Not only does Tortilla-Rise from
Innophos improve consistency in wheat
flour tortillas, but, compared with baking powder, it also improves opacity
and increases product thickness. Additional benefits include increased
shelf life and improved flexibility and

34 / Milling & Baking News, November 15, 2005

Three new enzyme products from
AB Enzymes may improve Asian
products such as noodles and steamed
bread. Veron Brox is a replacement
for potassium bromate that provides
better bread quality by modifying the
flour pentosans and, thus, strengthens
the dough. Veron MT improves Asian
steamed bread through use of transglutaminase. And Veron NDL offers
features such as enzymatic whitening,
overcooking tolerance and better firmness for noodles. Phone +49 6151-3680100; Internet www.abenzymes.com

Dairy-free RiceMilk powder from
Creative Research Management is
made from 100% whole grain brown
rice using proprietary technology. The
powder contains essentially all the
protein, bran oils, vitamins, soluble fiber and carbohydrates found in whole
grain unpolished brown rice. The
starch component of the rice grain
has been converted using natural
enzymes to yield a balanced blend of
glucose, maltose and complex carbohydrates. It may substitute for nonfat
dry milk in dairy-free formulations
and is offered in conventional and
certified organic styles. Phone (209)
938-0900; Internet www.crmcorp.net
bakingbusiness.com / world-grain.com

http://www.siemermilling.com http://www.penfordfoods.com http://www.innophos.com http://www.kerryamericas.com http://www.primerafoods.com http://www.abenzymes.com http://www.abingredients.com http://www.mastertaste.com http://www.crmcorp.net http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 15, 2005

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