| Glucono-Delta-Lactone
(GDL) |
Acidulant |
Glucono-Delta-Lactone or GDL is
a slow release acid that converts into Gluconic acid.
Gluconic acid will react with sodium carbonate to release
carbon dioxide and therefore provide leavening. |
| Ascorbic
Acid |
Antioxidant |
Ascorbic acid is
commonly used to help develop the gluten-gluten network. |
| Citrus
Fibre |
Bulking agents, fibre |
Herbacel AQ Plus Citrus Fibre from Herbafood
Ingredients is a high viscosity fibre
with excellent water binding capability, that can be
used to increase fibre content. |
| Polydextrose |
|
Polydextrose is
a bland bulking agent with virtually no sweetness and
reduced calorific content, which can be added to bakery
products. |
| 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. |
| Lecithin |
Emulsifiers
Emulsifiers are primarily used to provide either crumb softness (retarding
staling), or to strengthen the dough. |
Lecithins provide
excellent tin release. Some specialty powdered lecithins
can also provide crumb softening.
We recommend lecithin from ADM. Please contact ADM directly:
www.adm.com. |
| Mono-
and diglycerides, distilled
monoglycerides, SSL,
CSL, Datem |
|
There
are a range of specialty emulsifiers for bread applications
including mono- and diglycerides, distilled
monoglycerides,
SSL, CSL, Datem, and many other emulsifiers in various
forms. |
| Caramelised
Sugars |
Aromatic, Flavour
enhancer |
The products in the Felix
Koch Offenbach (FKO) Caramelised Sugar range
provide varying degrees of flavour,
from mild caramel, right through to the dark bitter 75/760-02. |
| Carrageenan |
Hydrocolloids, thickeners,
fibre |
Certain Carrageenans can
help improve frozen dough volume.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Pectin |
|
Pectins from Herbstreith
and Fox can be used to provide additional
fibre without adversely affecting the stickiness
of the dough. |
| Xanthan |
|
Xanthan can
provide batter aeration and moisture retention, particularly
in gluten-free breads. |
| Edible
decorations |
Inclusions |
Watson’s range of water and heat soluble, coloured
and flavoured films are an ideal way to enhance baked goods, provided
the flavour and colour in a scroll or adding a glaze
to a loaf of bread. |
| Calcium
Carbonate,
Calcium Citrate,
Iron, magnesium, zinc and copper |
Minerals
Bread offers an excellent opportunity to provide additional
minerals to a diet. |
Hawkins Watts Australia has a wide range of minerals
including the main mineral categories such as calcium,
iron, magnesium, zinc and copper.
 Please contact
us for more information. |
| Mineral & Vitamin
premix |
|
Watson
Sol-U-pak™ delivers
nutritional formulations in one hot or cold water soluble
pack, making nutrient additions to batches easy and consistent. |
| Potassium
sorbate |
Preservative |
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. |
| Calcium
Propionate |
|
Calcium Propionate is
also widely used in yeast-leavened baked products. Calcium
Propionate will retard mould growth without
adversely affecting the growth of bakers yeast. |
| Dextrose |
Sweetener |
Dextrose can provide assistance
with extra browning of the crusts during baking. |
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|
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