| Sodium
Citrate |
Acidity regulator
and buffering agent
Buffering agents are often used to sequester calcium and other ions, especially
where calcium sensitive gelling agents are used such as amidated and low
ester pectins, and alginates. |
In highly acidic environments, Sodium
Citrate can be used to
quickly buffer the pH up. |
| Citric
Acid |
Acidulant |
Citric
Acid is a natural acidulant
that gives a pleasant acid note and is often used
to achieve the optimum pH in fruit-based glazing
systems.
 Other
less commonly used acidulants are summarised
in the Acidulant section |
| Cocoa
Powder |
Colour, flavour |
Depending on the origin,
degree of alkalisation and fat content, Cocoa
Powder provides a variety of colour and flavour options.
Highly alkalised cocoa powders are
often more suited to dusting on baked products.
We recommend cocoa powder from ADM. Please contact ADM
directly:
www.adm.com. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in all bakery
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Dehydrated
Herbs and Dehydrated
Vegetable pieces |
Dehydrated products |
Dehydrated herbs and vegetable pieces can
provide flavour as well as colour and texture to the
appearance of baked products. |
| Flavours |
Flavour |
Out
side of vanilla, a wide array of fruit flavours and “brown” flavours
( caramel, coffee, chocolate), as well as alcohol,
butter and cream flavours, will all add complexity
and interest. |
| Alginate |
Gums, hydrocolloids,
thickeners, stabilisers |
Specialty
Alginates are the standard gelling agent used in
bake-stable Bavarian cream / Boston cream and custards.
Alginates allow a cold preparation, impart excellent
Bake-stable properties and create a shiny appearance
in bakery items. By selecting the appropriate alginate,
gelling properties can be modified to achieve the
desired consistency.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Carrageenan |
|
Carrageenan is
the primary gelling ingredient in making ‘Tortenguss’ a
German-type cake glaze. It produces a high gel-strength
and clear, transparent gel with minimum syneresis.
Specialty Carrageenans can
also be used in icings to improve stability
and coating
properties. It helps to improve timely setting
parameters and prevents drying-out of the
icing. The cold-soluble properties of some
carrageenans makes them an excellent stabiliser
for non-bake-stable cream fillings, providing
a creamy, shear thinning texture.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Locust
Bean Gum (LBG) |
|
Locust Bean Gum
(LBG) is sometimes used in combination with kappa
carrageenan. Their synergistic behaviour
will form stronger and more elastic gels, with outstanding
syneresis control. This synergy is typically used
in cake glazes for spray machines, and industrial
types of cake glaze. |
| Pectin |
|
Herbstreith
and Fox has a full range of pectins for
bakery glazes and nappages. Most of these are based
on the H&F Amidated pectin range,
and will melt upon heating, allowing easy application
to cakes. |
| Xanthan |
|
|
| Toffee
Pieces and Nougat
Pieces |
Inclusions |
We have
a comprehensive range of inclusions from Felix
Koch Offenbach GmbH (FKO) of Germany,
including toffee and nougat pieces.
Through our partnership with Felix Koch Offenbach we have access to a range
of premium quality inclusions. Most of these are made to order by our supplier
in Germany, so minimum order volumes apply. |
| Potassium
Sorbate |
Preservatives |
Potassium sorbate is
often used to prevent yeast and mould growth in toppings.
Potassium sorbate loses effectiveness if the pH is
greater than 6.5. |
| Sodium
Benzoate |
|
Sodium Benzoate has
a similar effect on yeast and mould growth, but needs
to be used in a product with pH below 4. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener. |
| Fructose |
|
Fructose is
a crystalline sweetener with 1.2 to 1.6 times the
sweetness of sucrose. Fructose will
often enhance the flavour of cocoa-based products
and dissolves quickly to give a perception of high
sweetness without contributing as many calories
as sucrose. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications in
low-sugar
formulations. |
| Sucralose |
|
Sucralose is
a high Intensity sweetener. |
 |
|
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