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Mantrose outlines the potential of quality ingredients

Holton Foods, a brand under Mantrose, has expanded its range to include plant-based alternatives and explains the benefits of a multi-use ingredient system for the industry

n 2016, Mantrose expanded its portfolio of Another key addition to the range is Spregg specialty films and high-performance companies to include Holton Foods. Holton CL which is a premium-grade, multi-use edible coatings for the pharmaceutical, Foods, based in Illinois, USA, are a leading ingredient system that helps retain moisture , agricultural, food and industrial name in high quality strength in white and fresh-baked texture qualities throughout industries for decades. Mantrose is a subsidiary Ibases and stabilisers for baked, the shelf-life of bakery products. Spregg CL of RPM International, Inc., a five-billion-dollar and prepared foods. strengthens pastry and while reducing specialty coatings company trading on the shrinkage and brittleness. Use of Spregg CL New York Stock Exchange. Its headquarters Since 1946, Holton Food Products has been in , , doughnuts and soft cookies are based in Westport, Connecticut in the USA helping its customers succeed by providing results in increased volume and improved with subsidiaries in the UK, the Netherlands quality ingredients, customised product moistness and mouthfeel. Spregg CL facilitates and Hong Kong. The company says it is development and technical support—all consistent shape and volume in automated constantly monitoring current trends and fuelled by strong food science and applications baking processes, improves freeze-thaw launching new products to keep the company experience. This dedication and know-how has stability and helps delay the staling of baked and products at the forefront of enabled customers to build appealing product goods. It is also available allergen free, which new technology. lines, increase sales and improve margins. makes it ideal for gluten free baking.

These products are typically used in Summit Stabiliser is a hot process formulation challenging applications where freeze-thaw which helps prevent watering out of fillings, stability, shelf life extension and process custards, sauces, meringue toppings and tolerance are critical to its customers’ success. other applications where syneresis is an issue. The formulas can be included in a range of It helps products which undergo multiple applications including refrigerated creams, freeze-thaw cycles and other adverse handling icings, fruit pie fillings, , meringue conditions. It can also be used with toppings and shelf-stable savoury items like to create a meringue with increased stability. delicate cheese filled tortellini, savoury or As an excellent particulate binder, it can also sweet cereal nutritional snack bars or quiche be used to create low- nutrition bars, fillings with watering out problems. savoury snacks, vegetable and meat-analogue patties and many other types of products. A recent addition to the range is the patented meringue PB, a plant based vegan meringue A L.E.W Stabiliser (Liquid Egg White Stabiliser) base with outstanding foaming ability and is a fantastic product for use with fresh egg stability, comparable to traditional egg white whites. It helps increase the stability and shelf systems and it has a reduced sugar taste life of hard-shell meringues and meringue for those who have less of a sweet tooth. toppings, allowing them to withstand long Meringue and toppings made distance transportation and multiple freeze- with a plant-based meringue base have thaw cycles. It binds and whips extremely well excellent freeze-thaw stability and also do and can be used in low sugar inclusions and not shrink or water out at room-temperature also reduces the shrinkage and drying out of allowing for an extended shelf life. This base toppings under refrigerated conditions. can be used to create classic dried Meringue shells, and rich no boil butter cream. Mantrose-Haeuser Co., Inc. has a proud heritage as a leading, global supplier of

40 • INTERNATIONAL BAKERY MAGAZINE www.in-bakery.com