Milling & Baking News - August 25, 2009 - 40

Supplier Innovations 

Stabilizer extends shelf
life in tortillas
TIC Gums, White Marsh, Md., has launched Ticaloid Tortilla, a stabilizer made from a combination of water-binding
hydrocolloids and designed to add
consistency and shelf life to tortillas.
"Ticaloid Tortilla is able to improve flexibility, strength and moisture control in the finished tortilla,"
said Dan Grazaitis, food technologist for TIC Gums. "It also has excellent control in ice crystal formation
for frozen tortilla applications."
He added the moisture control aspect has been shown to benefit food
service operators who heat tortillas in steam trays or tables.
Ticaloid Tortilla may improve better-for-you tortillas, according to TIC Gums.
"The biggest shift in the tortilla market has been toward
healthy, whole grain and multigrain tortillas," Mr. Grazaitis
said. "This tortilla-specific stabilizer from TIC Gums adds
flexibility and strength needed in these new products."
For more information, call (800) 899-3953 or visit
www.ticgums.com/tortilla.asp.

Tilt bowls or troughs
The new Model T-795 post-style hoist
from Topos Mondial Corp., Pottstown,
Pa., is suitable for all Topos mixing
bowls and troughs and may be customized to accept other bowls and troughs.
The hoist may tilt bowls or troughs to
the left or right.
For more information, call (610) 9702270 or visit www.toposmondial.com.

Lallemand expands vitamin D
process capabilities
All North American plants for Lallemand, Montreal, now
are equipped in such a way that they may produce yeasts
that make baked foods leavened with the yeasts naturally
richer in vitamin D content at no extra cost for bakeries. The
patent-pending process converts the sterols in the yeast to
vitamin D while allowing the yeast to keep its leavening and
flavor contributions intact.
For example, in formulas using 1% Lallemand/Instaferm
dry yeast, 3% Lallemand/Eagle compressed yeast or 5% Lallemand/American cream yeast, 100 grams of bread or baked
foods will provide 25 International Units (I.U.s) of vitamin
D, or 6.25% of the recommended daily intake.
Lallemand also offers VitaD Plus instant dried yeast,
which contains higher levels of vitamin D. The addition of
VitaD Plus yeast has been shown to make baked foods an
excellent source of vitamin D.
For more information, visit www.lallemand.com.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
40 / August 25, 2009 Milling & Baking News

Pan liner portfolio grows
Wausau Paper Specialty Products, Mosinee, Wis., has
expanded its portfolio of ProRedi pan liner products for
the commercial baking industry. The company now offers
bleached pan liners, natural pan liners, silicone-coated
pan liners, wet-strength pan liners and Eco Select pan liners. Product characteristics include water resistance, oil/
grease stain resistance, release from sticky surfaces, fluid
holdout and char resistance.
For more information, visit www.wausaupaper.com.

Brochure focuses on
trans-fat-free baking
The Soyfoods Council, Urbandale, Iowa, has released a
brochure called "Soy Solutions to Trans Fat-Free Baking"
that focuses on research performed at Iowa State University
in Ames. A study there compared five different soy-based
shortening or oil substitutions in a variety of commercial
baked foods, including yellow cake, muffins, icing, bread rolls and biscuits.
The study used instrumental, physical
and sensory analysis and revealed the
interesterified shortenings performed up
to gold standards in the widest range of
applications when replacing hydrogenated vegetable shortenings. Ultra Low
Linolenic Soybean Oil worked well in
products where oils typically are used,
such as cakes and muffins, without
formula modification.
"We tested the two new interesterified soy-based shortenings," said
Lester Wilson, professor of food science at Iowa State
University. "This research provides valuable information to
food formulators about the performance and taste they can
expect using these soy-based oils and shortenings in their
own baked goods.
"We have every reason to believe the results we obtained
are transferrable from the lab to commercial operations."
The brochure also lists soybean oils with reduced or no
trans fats and their potential baking applications. The oils
include standard soybean oil, low-linolenic soybean oil,
expeller-pressed soybean oil and chemically interesterified
soybean oil.
For more information, e-mail ahemauer@thesoyfoodscouncil.com
or visit www.ZeroTransSoy.com.

Flavor University offers grain course
FONA International, Geneva, Ill., will present "Grain Flavor 201: Flavor Solutions for Cereal and Snacks" Oct. 5-6 as
part of its Flavor University. It will focus on how to overcome
flavoring challenges presented by grain applications. Topics
include basic grain overview, understanding forms and types,
applying flavor in grain products, new product and regulation challenges, market and flavor trends, brown descriptor
training, and developing a brief for grain products.
For more information, call (630) 578-8600 or visit
www.flavoruniversity.com.

bakingbusiness.com / world-grain.com

http://www.wausaupaper.com http://www.ticgums.com/tortilla.asp http://www.toposmondial.com http://www.ZeroTransSoy.com http://www.lallemand.com http://www.flavoruniversity.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 25, 2009

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