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Articles
Reduced costs and better products are possible - if you use the right ingredients
Posted May 2008 by International Fine Ingredients
As market prices continue to rise due to the ever-increasing petrol price and current exchange rate fluctuations, the baking industry seeks alternatives to cut costs and increase profit margins – while still maintaining quality. Even in this economic scenario, there are ways for bakers to maintain (or even improve) quality while still keeping costs down.
This is what International Fine Ingredients (IFI) specialises in, by combining expert assistance to bakers with the supply of optimal enzymes and preservatives from the world’s leading manufacturers.
For example, IFI’s new release of VERON® HF from AB Enzymes allows you to replace 50% of the gluten in bakery formulations, thereby reducing costs substantially - without any loss in quality. The multifunctional enzyme preparation can be used in many different recipes and provides extraordinarily good performance in mixed flour/dough systems like wheat and/or rye. It is also suitable for high fibre baked goods using dietary fibres like oatmeal, cornmeal, soya flour etc. VERON® HF has a distinct stabilizing effect on dough systems. The final baked goods also have an attractive baking volume with excellent break-and-shred properties.
IFI carries a wide range of additional enzymes, some of which include:
Together with IFI, Kemira's outstanding technical service makes sure you get all the help you need whenever you need it, with products that are optimised for performance backed up by first-class technical service, designed to find the optimum solution for each baking application.
IFI, together with its expert suppliers, is totally focused on the results that bakers need for enzymes and preservatives – both in quality and costs. Whether you need technical assistance, a reliable supply of ingredients or innovative solutions – you can find it all at IFI.
This is what International Fine Ingredients (IFI) specialises in, by combining expert assistance to bakers with the supply of optimal enzymes and preservatives from the world’s leading manufacturers.
For example, IFI’s new release of VERON® HF from AB Enzymes allows you to replace 50% of the gluten in bakery formulations, thereby reducing costs substantially - without any loss in quality. The multifunctional enzyme preparation can be used in many different recipes and provides extraordinarily good performance in mixed flour/dough systems like wheat and/or rye. It is also suitable for high fibre baked goods using dietary fibres like oatmeal, cornmeal, soya flour etc. VERON® HF has a distinct stabilizing effect on dough systems. The final baked goods also have an attractive baking volume with excellent break-and-shred properties.
IFI carries a wide range of additional enzymes, some of which include:
- VERON® PS is a fungal protease enzyme preparation for the treatment of flours. The addition of VERON® PS specifically improves the elasticity of short and obstinate gluten structures. It ensures an adjustment of the rheological optimum, and facilitates easier and shorter kneading, a reduction of the fermentation time of the dough and better gas retention.
VERON® 292, a highly concentrated premium fungal xylanase derived from Aspergillus niger. VERON® 292 is used for the treatment of flour, or can be added to bread improvers that used in the baking of breads and rolls. The product provides dry and fluffy doughs which are easy to process. The fermentation stability is improved, and the baking volumes are even higher with finer pore structure than its predecessor VERON® 191, which bakers have appreciated for many years to increase volumes and improved baked goods.
VERON® M4, a pure fungal alpha-amylase for the regulation of gasing and fermentation properties. The result is all-round improvement in dough properties, machinability, baking volume and crumb structure. The baked goods also show an attractive glowing brown surface.
VERON® Amylofresh, a bacterial amylase that plays an important role in freshness, and therefore consumer acceptance of the final product. This amylase, although initially developed for wheat products, works exceptionally well in sweet doughs. Added to the formulation of sweet buns, doughnuts, brioches, cakes and muffins, consumers will enjoy fresh softness even after lengthy periods on shelf. In addition the enzyme develops (and maintains) a delicious, luscious taste of freshness in these baked goods.
VERON® Amylofresh has been found to be superior to comparable enzymes in the market.
For Calcium Propionate/Acetate and Sodium Diacetate, IFI is the exclusive local distributor for Kemira (Verdugt) who are the undisputed leaders in the supply of organic acids and salts to the baking industry. Kemira is leading supplier of specialty chemicals in a number of industries, providing customer driven and tailor made solutions. In addition to chemicals for the cosmetics, printing and pharmaceutical industries, Kemira is an established global supplier to the food and baking industry.
Together with IFI, Kemira's outstanding technical service makes sure you get all the help you need whenever you need it, with products that are optimised for performance backed up by first-class technical service, designed to find the optimum solution for each baking application.
IFI, together with its expert suppliers, is totally focused on the results that bakers need for enzymes and preservatives – both in quality and costs. Whether you need technical assistance, a reliable supply of ingredients or innovative solutions – you can find it all at IFI.