| Cocoa
Powder |
Colour, flavour
Cocoa powder contributes richness in both
colour and flavour to any chocolate cake. |
Depending
on the origin, degree of alkalisation and fat content,
Cocoa Powder provides the right flavour and colour
for the right application.
Generally the higher the degree of alkalisation
of the cocoa powder, the more dispersible it becomes.
However, to enhance dispersion in water or milk, lecithinated
cocoa powders are also available.
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 food and beverage
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Powdered cake emulsifiers |
Emulsifiers |
Various emulsifiers, such
as distilled monoglycerides and polyglycerol ester
emulsifiers, are oil-based, and difficult to use in
bakery systems.
Traditionally, emulsifiers have been
prepared as dispersions or hydrates, in a paste form.
Specialty products with patented technology have been developed, providing powdered
cake emulsifiers. |
| Caramelised
Sugars |
Aromatic,
Flavour enhancer |
The products
in the Caramelised Sugar range from Felix
Koch Offenbach (FKO) provide varying degrees
of flavour, from mild caramel, right through to the
dark bitter 75/760-02. |
| Flavours |
Flavour |
Starting
with traditional vanilla, many different flavours can
be added to give the required finishing touch to any
bakery product. |
| |
Gums & Hydrocolloids |
Although
not commonly used in cake products, there are several
hydrocolloids and gums that can be used to give improved
bake performance. |
| Xanthan |
|
Xanthan can
help with the suspension of inclusion or fruit pieces
in batters prior to baking. Xanthan can
also assist with an even crumb structure. |
| Dehydrated
Fruit and Vegetable pieces, Dehydrated
herbs |
Inclusions, dehydrated
products, flavour, texture |
Dehydrated fruits,
vegetables (including
carrot pieces), and herbs add colour,
flavour and texture. |
| Toffee
pieces and Nougat
pieces |
|
Felix
Koch Offenbach (FKO) offers a wide
range of inclusions 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, Sorbic acid powder |
Preservatives
While moist cakes may tempt the taste buds, the available moisture may
also allow for yeast or mould growth. Manufacturers wishing to provide
cakes with reasonable shelf life may need to include small amounts of preservatives. |
Given
the relatively high pH of cake batters, the main
preservatives used in bakery products are sorbates or propionates.
Sorbic acid powder is commonly
in powder blends.
Potassium sorbate granules
usually need to be pre-dissolved in water before
inclusion in the batter. |
| Calcium
Propionate |
|
Calcium
Propionate is also used in some cake applications,
especially in yeast- leavened products. |
| 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.
Stevia can be used to ‘reduce sugar’, but not fully ‘replace’ sugar
in bakery applications, as bulk and browning properties are lost with full replacement. |
| Sucralose |
|
Sucralose is
a high Intensity sweetener |
 |
|
|
