| 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. |
Recommendations for highly acidic conditions include Sodium
Citrate. |
| Citric
Acid |
Acidulant |
Citric Acid is a natural acidulant that gives
a pleasant acid note, and is often used to achieve
the optimum pH for glazing systems.
 Other
less commonly used acidulants are summarised in
the Acidulants section. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Amedeo
Giovanni offers a full range of citrus
essential oils, including orange, lemon
and lime. |
| Oleoresins |
|
Oleoresins to
use in bakery toppings might include
cinnamon, clove, ginger and nutmeg. |
| Cocoa
Powder |
Colour, Flavour |
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.
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
topping applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Flavours |
Flavour |
Dairy
flavours, such as creams and butters, can help to add
richness and mouthfeel, while vanilla flavours, “brown” flavours
(chocolate, caramel, coffee) and fruit flavours, can
add interest and complexity. |
| Alginate |
Gums,
hydrocolloids, thickeners, stabilisers |
Alginate is
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
synersis.
Carrageenan can be used in
icings to improve stability and coating properties.
It helps improve timely setting parameters and
prevents drying-out of the icings.
Due to its
partially cold-soluble properties, Carrageenan is an excellent stabilizer
for creating non-bake-stable cream fillings.
The carrageenan will give 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 glaze for
spray machines, and industrial types of cake glaze. |
| Pectin |
|
Herbstreith and
Fox have a full range of pectins for
bakery glazes and nappages. Most of these are based
on the H&F Amidated pectin range,
which are thermoreversible. |
| Potassium sorbate |
Preservatives |
Potassium sorbate is
often used to prevent yeast and mould growth. Potassium
sorbate loses effectiveness if the pH is greater
than 6.5. |
| Sodium Benzoate |
|
Sodium Benzoate also has similar effect
on yeast and mould growth, but needs to be used at
a pH level below 4. |
| Stevia |
Sweetener |
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
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