Pharma & Food Solutions Baking Science into Success
|
|
- Anna Martin
- 5 years ago
- Views:
Transcription
1 Pharma & Food Solutions Baking Science into Success Caroline Simon, Customer Application Specialist & Vanessa Azevedo, EMEA Marketing Manager Dow Pharma & Food Solutions
2 Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. For us, providing food manufacturers with highly functional ingredients that help improve the quality of their products is only part of the story. It s much more about a drive to find novel solutions that help consumers live healthier, more convenient and enjoyable lives. Our ingredients help give bakery products a soft crumb structure, improved volume and enduring moistness. They also help to address the textural and dietary considerations of many people: Bake stable fillings allowing boil out control, shape retention and water binding; Gluten free breads and muffins with the shape and moistness of regular products. The above two benefits where investigated in our food laboratories in the first half of The results of those exeperiments are the focus of this white paper Enhancing quality through heat stability Boil out occurs when the filling that was supposed to remain inside the baked goods has found its way out before having even gotten a chance to have a first bite. Dow METHOCEL food gums have the unique physical property of reversible thermo gelling. Once hydrated, METHOCEL solution will gel at hot temperatures. This gel is reversible, meaning that when cooling down, it returns to a viscous solution (figure 1). Thanks to this unique property, our METHOCEL portfolio of food ingredients offers bake stability to fillings preventing boil out (figure 2). Our METHOCEL family of plant based food ingredients consist of cellulose derivatives namely Hydroxypropyl methyl cellulose (E464), methyl cellulose (E461) or blends thereof. Figure 1: Thermal gelation of METHOCEL Viscous solution after cooling down Thermal gelation of METHOCEL Thermagel Results from internal studies carried in our laboratories in January 2014; Gelation of a food grade 2% in aqueous solution (100 mpa s, 20 C), heating rate 0.25 C/min. The properties shown are typical but not to be construed as specifications.
3 The different gel strength available in our METHOCEL portfolio of food ingredients allow using them with sweet (max 40% sugar) and savory fillings, low or high water content. Figure 2: Study of boil out control in sweet and savory fillings Savory Filling Bechamel Sauce with Bacon and Onions Sweet Filling Fruits Control Sample with METHOCEL A40M Control Sample with Ingredients (%) Control Sample with METHOCEL A40M Ingredients (%) Control Sample with Flour 5 5 Strawberries (thawed and mixed) Butter 5 5 Sugar Milk Instant acid 4 4 Chopped fried resistant modified onions coarse starch Chopped fried 4 4 bacon Curcuma 0,4 0,4 Cook up modified 1 1 Salt 0,5 0,5 starch Pepper 0,03 0,03 METHOCEL A4M METHOCEL A40M Results from internal studies carried in our laboratories in June The properties shown are typical but not to be construed as specifications. In addition to offering bake stability to fillings and preventing boil out, our METHOCEL Portfolio of Ingredients also Helps to bind water and avoids syneresis in fillings Facilitates shape retention of toppings Offers freeze/thaw stability imparting a uniform consistency in frozen foods
4 Gluten Replacement: Bringing Back Shape, Structure and Moistness For the increasing number of people worldwide who are diagnosed with intolerance to gluten, known as Celiac disease, or for people who are just trying to eliminate gluten from their diet for personal reasons, there seems to be little choice. Dow Pharma & Food Solutions helps food companies make gluten free bread, cakes and other baked goods that look, feel and taste like the foods they are replacing. We offer a broad range of plantbased food ingredients that mimic the water absorbing and structural capacity of gluten providing food manufacturers with a cost efficient and high performance way to make gluten free foods that people want to eat. Our WELLENCE portfolio of food ingredients controls crumb structure and volume imparting an airy feeling as outlined in figure 3.It also helps cakes and breads achieve desired shape and volume and retain it in the oven and when cooled (see figure 4). Our WELLENCE family of plant based food ingredients consist of cellulose derivatives namely hydroxypropyl methyl cellulose (E464), methyl cellulose (E461), sodium carboxy methyl cellulose (E466) or blends thereof. Figure 3: Gluten free bread baked with WELLENCE Gluten Free shows controlled crumb structure and volume imparting an airy feeling Ingredients (%) Gluten free white dough bread baked with WELLENCE Gluten Free Water 51 Rice starch 9.1 Tapioca Starch 10.6 Bamboo Fiber 5.7 Egg White Powder 4.2 Canola Oil 3.8 Potato Starch 3.4 Psyllium Husk 3.0 Maize Flour 2.3 Sugar 2.3 Yeast Cake 1.9 WELLENCE Gluten Free Salt 1.1 WALOCEL CRT PA 2 0.5
5 Results from internal studies carried in our laboratories in March The properties shown are typical but not to be construed as specifications. Figure 4: Volume comparisons Gluten free burger buns baked with or without WELLENCE Gluten Free Control burger buns Burger buns baked with WELLENCE Ingredients (%) Control Burger Buns Burger Buns with WELLENCE Gluten Free Water Rice Flower Tapioca Starch Sunflower Oil Bamboo Fiber Potato Starch Psyllium Husk Corn Syrup Yeast Albummen Powder 2 2 Maize Starch WELLENCE Gluten Free Salt Results from internal studies carried in our laboratories in March The methodology used for volume measurement in GF burger buns: rape seed volume test which uses displacement of very small spherical seeds against weight of those seeds to calculate the volume. The properties shown are typical but not to be construed as specifications.
6 Based on experience and product labels, xanthan gum has been much used in Gluten Free bread formulations to bring viscosity to the dough and bring softness to the crumb in the finished product. Our METHOCEL family of food ingredients combines very well with xanthan. It adds the structure and strength than xanthan gum cannot provide especially during the baking step. Indeed, during baking xanthan looses viscosity and there is the risk of the bread to fall. METHOCEL gels at hot temperatures providing a controlled expansion /volume and also maintaining homogeneity of the crumb (it limits coalescence of air bubbles). As illustrated in figure 5, the gluten free bread baked with WELLENCE Gluten Free, demonstrates a volume and a height twice as big as the equivalent baked with Xanthan gum only, respectively 4 cm 2 /g and 8 cm height versus 2 cm 2 /g and 4 cm height. Figure 5: Volume comparisons Gluten free bread baked with Xanthan Gum (left) or with WELLENCE Gluten Free (right) Double volume and height Ingredients (%) Gluten Free Bread baked with Xanthan Gum Bread Gluten Free baked with WELLENCE Gluten Free Water Rice Flower Tapioca Starch Oil Potato Starch Sugar Instant Dry Yeast 1 1 Xanthan Gum 1 1 WELLENCE Gluten Free Salt In addition to helping gluten free baked good control crumb structure and volume imparting an airy feeling, our WELLENCE Gluten Free portfolio facilitates consistent dough handling; enduring moistness by binding moisture into the food product Every day, we re helping bakery manufacturers meet their biggest challenge: how to make easy toprepare foods that will appeal to the discerning eyes of consumers. Using the versatility of our plantbased portfolio, more of your consumers demands can be met. Whether looking for baked stability, binding or foaming of your baked good, we have a solution to address your challenge.
7 Dow requests that customers considering use of Dow products in medical applications notify Dow so that appropriate assessments may be conducted. Dow has a Corporate Medical Application Policy in place that guides the use of Dow products in potential new pharmaceutical and medical device uses. Dow reviews all new applications/uses according to this Medical Application Policy to determine if the use is appropriate for Dow materials. Dow does not endorse or claim suitability of its products for specific medical applications. It is the responsibility of the medical device or pharmaceutical manufacturer to determine that the Dow product is safe, lawful, and technically suitable for the intended use. DOW MAKES NO WARRANTIES, EXPRESS OR IMPLIED, CONCERNING THE SUITABILITY OF ANY DOW PRODUCT FOR USE IN MEDICAL APPLICATIONS. NOTICE: No freedom from infringement of any patent owned by Dow or others is to be inferred. Because use conditions and applicable laws may differ from one location to another and may change with time, Customer is responsible for determining whether products and the information in this document are appropriate for Customer s use and for ensuring that Customer s workplace and disposal practices are in compliance with applicable laws and other government enactments. The product shown in this literature may not be available for sale and/or available in all geographies where Dow is represented. The claims made may not have been approved for use in all countries. Dow assumes no obligation or liability for the information in this document. References to Dow or the Company mean the Dow legal entity selling the products to Customer unless otherwise expressly noted. NO WARRANTIES ARE GIVEN; ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE EXPRESSLY EXCLUDED.
Food Solutions. Solutions Designed for Vegetarian Products and Meat Analogues
Food Solutions Solutions Designed for Vegetarian Products and Meat Analogues More and more consumers are seeking alternative sources of proteins in order to reduce their meat consumption or meet their
More informationWELLENCE Smart Fry: Innovative Ingredients for reducing fat by 30% in fried foods
WELLENCE Smart Fry: Innovative Ingredients for reducing fat by 30% in fried foods Caroline SIMON 23 rd November 2016 www.dowfoodsolutions.com What is WELLENCE Smart Fry? Background WELLENCE Smart Fry Food
More informationHYDROCOLLOIDS. Comprehensive product lines designed for real-world processing needs. BEGIN HOME CARGILL ADVANTAGE PRODUCT PORTFOLIO FOOD APPLICATIONS
HYDROCOLLOIDS Comprehensive product lines designed for real-world processing needs. BEGIN Cargill Advantage Why Cargill? Trusted ingredient expert with a broad portfolio of products and services Deep R&D
More informationCraft Breweries Keep it Cool and Consistent
Dow Industrial Solutions Craft Breweries Keep it Cool and Consistent DOWFROST Inhibited Propylene Glycol-Based Heat Transfer Fluid Big Brewers, Small Brewers, Most Brewers Choose Dow Craft brewers select
More informationEXPANDED CHOICES FOR EXTENDED FRESHNESS SOLUTIONS
& EXPANDED CHOICES FOR EXTENDED FRESHNESS SOLUTIONS Corbion.com/ultrafresh Raising the standards for sustained freshness set a new standard for ensured freshness. It delivers the industry-leading enzyme
More informationUlrick&Short. Technical Briefing Functionality of Sugar in Cakes. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Functionality of Sugar in Cakes starches flours fibres proteins Ulrick&Short Technically the Best Functionality of Sugar in Cakes In July 2015 the Scientific
More informationFunctionality of Modified Wheat Starch In Foods. Creating Better Solutions...Naturally
Functionality of Modified Wheat Starch In Foods Unique Features of Wheat Starch Bright white color No sulfite treatment High level of purity Bimodal granule distribution Distinct shape of cooked granules
More informationULTRA FRESH SWEET INTRODUCTION
ULTRA FRESH SWEET INTRODUCTION 11/18/2013 Discussion - Ultra Fresh Sweet origin and supporting science - Market perspective Customer - Market perspective Consumer - Science of staling - Ultra Fresh Sweet
More informationBLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY
BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY BLUEBERRY MUFFIN RESEARCH EXECUTIVE SUMMARY For this study,
More informationGELATIN in dairy products
GELATIN in dairy products Gelatin in dairy products Gelatin is particularly well suited for use in dairy products thanks to its compatibility with milk proteins and its functional properties. It provides
More informationSeizing the power of pulses with clean-taste pulse ingredients
Seizing the power of pulses with clean-taste pulse ingredients 2017 Clean Label Conference March 28-29, 2017 Presented by: Pat O Brien, Manager, Strategic Business Development What consumers want 2 I m
More information> WHEATMEAT FOR BAKERY AND SNACK FILLINGS. Textured wheat protein
> HIGH TECH REFINEMENT OF CEREAL BASED RAW MATERIALS State-of-the-art technology Application technology know-how Tailor-made concepts > WHEATMEAT FOR BAKERY AND SNACK FILLINGS Textured wheat protein Textured
More informationedme.com Natural grains for a fitter future
edme.com Natural grains for a fitter future CONTENTS ABOUT EDME 3 EDME FLAKES & KIBBLES 4 EDME FLOURS 5 EDME WHOLESOFT ORIGINAL 8 EDME WHOLESOFT SPROUTED 9 EDME BLENDS 10 EDME PRODUCT DEVELOPMENT 11 ABOUT
More informationOther cheeses. by Blendhub. Stabilizers. Mediterranean style cheese (Feta type) Mascarpone cheese Cheese portions
by Blendhub Stabilizers Other cheeses Mediterranean style cheese (Feta type) Mascarpone cheese Cheese portions Blendhub provides solutions for special cheeses, such as Mediterranean style cheese (Feta
More informationGREEN VEGAN CONFECTIONERY FOR ALL
GREEN VEGAN CONFECTIONERY FOR ALL Expand your target group and save cost by choosing a 100% vegan solution 1 Avebe P.O. Box 15 9640 AA Veendam The Netherlands How to Produce Vegan Confectionery Research
More informationCHAPTER 1 INTRODUCTION
CHAPTER 1 INTRODUCTION 1.1. Background Bread is one of the most widely-consumed food products in the world and breadmaking technology is probably one of the oldest technologies known. This technology has
More informationEating Soy Free at UMass Amherst
Eating Soy Free at UMass Amherst UMass Mission: To contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional, and world cuisines in a sustainable
More informationApplication Sheet. Dough strengthening. Cereal Food. Content:
Page 1 of 9 Cereal Food Application Sheet Dough strengthening Content: Benefits Products Performance Usage In industrial baking, strong stable dough is a basic requirement for optimal dough machinability
More informationOther cheeses INGREDIENTS. Stabilizers. Mediterranean style cheese (Feta type) Mascarpone cheese Cheese portions
INGREDIENTS Stabilizers Other cheeses Mediterranean style cheese (Feta type) Mascarpone cheese Cheese portions Premium Ingredients provides solutions for special cheeses, such as Mediterranean style cheese
More informationAncient grains: Opportunities for amaranth, quinoa, millet, sorghum and teff in gluten-free products
Ancient grains: Opportunities for amaranth, quinoa, millet, sorghum and teff in gluten-free products Elizabeth A. Arndt Gluten-free foods: Opportunities and challenges IFT Annual Meeting, Chicago, IL July
More informationAssessing consumer demand for gluten-free products in the grocery sector
Assessing consumer demand for gluten-free products in the grocery sector Dr. Valentina Stojceska Brunel University London Valentina.Stojceska@brunel.ac.uk Presentation outline Introduction/Coeliac Disease/
More informationTreated Articles and their regulation under the European Biocidal Products Regulation
Treated Articles and their regulation under the European Biocidal Products Regulation Dr. Samantha Champ Team Leader Regulatory Affairs Biocides Home Care, I&I and Industrial Solutions Europe June 2017
More informationRISPERSE NUTRI SPERSE NUTRI SPE. Powdered Lipids SE NUTRI SPERSE NUTRI SPERSE NUTRI SPERSE NUTRI SPER
UTRISPERSE NUTRI SPERSE NUTRI SPERSE NUTRI SPERSE NUTRI SPERSE NUTRI SPERSE N SE NUTRI SPERSE NUTRI SPERSE NUTRI SPERSE NUTRI SPER RISPERSE NUTRI SPERSE NUTRI SPE RSE NUTRI SPERSE NU Powdered Lipids Did
More informationWE SEE TEA DIFFERENTLY.
WE SEE TEA DIFFERENTLY. OUR MANIFESTO Producing tea and getting it to people s homes from crop to cup takes a lot of hard work and is a journey that takes thousands of miles to complete. And yet it s the
More informationGluten Index. Application & Method. Measure Gluten Quantity and Quality
Gluten Index Application & Method Wheat & Flour Dough Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content:
More informationCLEAN LABEL CONFERENCE ULTRA FRESH TECHNOLOGY
CLEAN LABEL CONFERENCE ULTRA FRESH TECHNOLOGY Clean Label Conference March 28-29, 2017 CHRISTINA GRIGGS 4/12/2017 Today s consumers have expectations for freshness 90% of consumers rate expiration date
More informationResolute Reds that endure.
Resolute Reds that endure. Natural reds emerge as the best performers in UHT stability tests. By Tammi Higgins, Head of Coloration, Lycored Lycored tested the stability of two of its natural red Lycopene
More informationUse of Lecithin in Sweet Goods: Cookies
Use of Lecithin in Sweet Goods: Cookies Version 1 E - Page 1 of 9 This information corresponds to our knowledge at this date and does not substitute for testing to determine the suitability of this product
More informationWE SEE TEA DIFFERENTLY.
WE SEE TEA DIFFERENTLY. OUR MANIFESTO Producing tea and getting it to people s homes from crop to cup takes a lot of hard work and is a journey that takes thousands of miles to complete. And yet it s the
More informationTechnical Data Sheet. EPIKOTE Resin 828LVEL. Most recent revision date: April 2008
Technical Data Sheet Most recent revision date: April 2008 EPIKOTE Resin 828LVEL Product Description EPIKOTE Resin 828LVEL is a medium viscosity liquid epoxy resin produced from bisphenol A resin and epichlorohydrin
More informationGREEN VEGAN CONFECTIONERY FOR ALL
GREEN VEGAN CONFECTIONERY FOR ALL Expand your target group and save cost by choosing a 100% vegan solution 1 Avebe P.O. Box 15 9640 AA Veendam The Netherlands Green Vegan Confectionery for All_Eur_V03
More informationThe Gelatin Manufacturers Institute of America s (GMIA) Perspective on Melamine
The Gelatin Manufacturers Institute of America s (GMIA) Perspective on Melamine The USP Excipients Stakeholder s Forum Meeting #2 Wednesday, June 18, 2014 USP Headquarters, Rockville, MD Gelatin is a Pure
More informationPRODUCT SPECIFICATIONS
PRODUCT INFORMATION PRODUCT SPECIFICATIONS Product Description: Product Category: Manufacturer: Packer: Weight per pack: Quinoa and Brown Rice Protein Burger Frozen Fry Group Foods SA Fry Group Foods SA
More informationXIAMETER brand Silicones for Foam Control in the Food Processing Industry
XIAMETER brand Silicones for Foam Control in the Food Processing Industry Foaming issues in food and beverage processing applications can negatively impact efficiency, productivity and cost. Silicone antifoaming
More informationWhole Fragments Powders milnemicrodried.com
Organic Ingredients Whole Fragments Powders milnemicrodried.com Healthy, Organic, Clean-label Ingredients Milne MicroDried offers 100% pure, organic fruit ingredients with bold rich colors and natural
More informationGLUTEN FREE FLOUR FOR BAKERY PRODUCT I'M FEEL GOOD! FOR YOUR PIZZA FOR YOUR BREAD! TECHNICAL DATA SHEET FOR HANDMADE DOUGH AND FOR BREAD MACHINE
GLUTEN FREE FLOUR FOR YOUR PIZZA FOR BAKERY PRODUCT PERFECT FOR PIZZA, PASTA AND BAKERY I'M FEEL GOOD! FOR YOUR BREAD! FOR HANDMADE DOUGH AND FOR BREAD MACHINE Page 1 of 8 NoProtein RM GLUTEN FREE PRODUCT
More informationEating Soy Free at UMass Amherst
Eating Soy Free at UMass Amherst UMass Mission: To contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional, and world cuisines in a sustainable
More informationFood Ingredient Solutions
Food Ingredient Solutions Creating value through applications knowledge, market insight, and a powerful product portfolio Ashland Aqualon Functional Ingredients is a world leader in cellulosic food ingredients.
More informationWE SEE TEA DIFFERENTLY.
WE SEE TEA DIFFERENTLY. OUR MANIFESTO Producing tea and getting it to people s homes from crop to cup takes a lot of hard work and is a journey that takes thousands of miles to complete. And yet it s the
More informationOverview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1. Candidate s Name:
PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1 Candidate s Name: Location: Date: Included in this package: Information about the practical assessment s to prepare your menu Instructions: Read all of the information
More informationFUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra)
FUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra) Janica Charelle S. Borja 1, Dominique S. Sedano 1 and Marissa G. Noel 1 1 Chemistry Department, De
More informationInstant TENDER-JEL 434 Starch
300000001398 1230010724520, 1230010715021, 12300107 Appearance: Powder Color: Off-White Odor: Starch Solubility Statement: 15% mininum solubility in water Quality Inspection Plan (Official Specification
More informationIt s More Than Keeping Your Fingers Out of the Cookie Dough!
It s More Than Keeping Your Fingers Out of the Cookie Dough! The Road to the Fair Food Safety for Fair Exhibits Karen Blakeslee, M.S. Why is Food Safety Important? Every time you cook or bake in the kitchen
More informationFOODS/FOOD PRESERVATION
FOODS/FOOD PRESERVATION State Fair Entries: One per grade level for foods and food preservation References: 4-H-1032 Fantastic Foods, Level A 4-H-1033 Fantastic Foods, Level B 4-H-1034 Fantastic Foods,
More informationFood Allergies and Intolerance
Food Allergies and Intolerance Pat O Mahony Chief Specialist, Food Technology Cereals containing gluten Crustaceans Eggs Fish Peanuts Soybeans Milk Nuts Celery Mustard Sesame seeds Sulphur dioxide Lupin
More informationFood Product List. Pacific. Northwest. lvlomas.com
Food Product List Pacific Northwest lvlomas.com Function Ingredient Principal Special Offering Possibilities* Acidulants Citric Acid *Quantities may be limited for some product offerings Potassium & Sodium
More information14 Farm Marketing IV: Bakery/Process Session
Great Lakes Fruit, Vegetable & Farm Market EXPO Michigan Greenhouse Growers EXPO December 4-6, 2018 DeVos Place Convention Center, Grand Rapids, MI 14 Farm Marketing IV: Bakery/Process Session Where: Ballroom
More informationPRODUCT SPECIFICATIONS
PRODUCT INFORMATION PRODUCT SPECIFICATIONS Product Description: Product Category: Manufacturer: Packer: Weight per pack: Units per pack: Rice Protein & Quinoa Strips Frozen Fry Group Foods SA Fry Group
More informationSpecify the requirements to be met by agricultural Europe Soya soya bean collectors and Europe Soya primary collectors.
REQUIREMENTS 02, Version 03 Agricultural Soya Bean Collector and Primary Collector Purpose Definition Outline Specify the requirements to be met by agricultural Europe Soya soya bean collectors and Europe
More informationTable 1.1 Number of ConAgra products by country in Euromonitor International categories
CONAGRA Products included There were 1,254 identified products manufactured by ConAgra in five countries. There was sufficient nutrient information for 1,036 products to generate a Health Star Rating and
More informationEnzymes in Wheat FlourTortilla
Enzymes in Wheat FlourTortilla TIA Technical Conference Barcelona Dr. Cristina Primo Martín 13-09-2017 All about Tortillas All over the world, consumers are enjoying tortillas! As staple bakery product
More informationSPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY
SPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY SPONGE CAKE RESEARCH EXECUTIVE SUMMARY Starting with a gold standard sponge
More informationIMCD Food & Nutrition Product Portfolio CA AZ NV PRODUCT PORTFOLIO CALIFORNIA ARIZONA NEVADA IMCD USA. v
PRODUCT PORTFOLIO CALIFORNIA ARIZONA NEVADA v.20180709 ACIDULANTS Citric Acid Potassium & Sodium Citrate ACTIVE NUTRITIONAL S Lecithin - Rapeseed Lecithin - Soy - Liquid, Deoiled and Modified Grape Seed
More informationChapter 3 Dough Ingredients
For your review, this is the first five pages of Chapter 3 of The Original Encyclopizza. To return to prior page, use your Back button. ~ To get more info on this book, go to: http://correllconcepts.com/encyclopizza/_home_encyclopizza.htm
More informationSethness Caramel Colors are Proudly Non-GMO Project Verified NON GMO. Project. What is the Non-GMO Project?
Sethness Caramel Colors are Proudly Non-GMO Project Verified Sethness always stays on the cutting-edge of the food industry to deliver products that allow our customers to meet the latest consumer trends.
More informationCANARY SEED. Opportunities on the Horizon
CANARY SEED Opportunities on the Horizon Canaryseed Development Commission of Saskatchewan AGM January11 th, 2016 Carol Ann Patterson, PhD, PAg Pathfinders Research & Management Ltd Breeding Nutrient composition
More informationEating a Gluten-Free Diet at UMass Dining
Eating a Gluten-Free Diet at UMass Dining UMass Mission: To contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional, and world cuisines
More informationTHE NEW DAIRY AISLE: The Global Growth of Dairy Alternatives MAKING FOOD EXTRAORDINARY
THE NEW DAIRY AISLE: The Global Growth of Dairy Alternatives MAKING FOOD EXTRAORDINARY DAIRY ALTERNATIVES HAVE GONE MAINSTREAM Dairy alternatives began as a niche category, appealing primarily to lactose-intolerant
More informationMake Biscuits By Hand
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
More informationP O L I C I E S & P R O C E D U R E S. Single Can Cooler (SCC) Fixture Merchandising
P O L I C I E S & P R O C E D U R E S Single Can Cooler (SCC) Fixture Merchandising Policies and s for displaying non-promotional beer TBS Marketing Written: August 2017 Effective date: November 2017 1
More informationObjective 5: Review the nutrients found in breads and incorporate guidelines from MyPlate.
Objective 1: Identify and prepare yeast breads. a. Lean Dough, Enriched Dough b. Mixing Methods: Straight dough, Modified straight-dough, Sponge method Objective 2: Identify and discuss the different types
More informationGREAT TASTE LESS. with
GREAT TASTE with LESS WASTE GREAT TASTE with LESS WASTE COMPOSTABILITY -lovers, we have a problem. Every day, thousands of tons of used fibers, single-serve coffee capsules and pods are thrown into landfill,
More informationEP-AERATOR001 OWNER S MANUAL
Trilux Wine Aerator EP-AERATOR001 OWNER S MANUAL EPICUREANIST TRILUX WINE AERATOR Thank you for purchasing an EPICUREANIST product. Please read all the instructions before attempting to operate this product
More informationPatient Information - Diets.
GLUTEN-FREE DIET A gluten-free diet is most commonly used as a treatment for celiac disease, also known as celiac sprue or gluten-sensitive enteropathy. For more information on celiac disease, please visit
More informationSITHCCC019 Produce cakes, pastries and breads
Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food
More informationCapabilities & Cutting
Capabilities & Cutting Lantmännen Unibake Key Facts Expertise in foodservice and retail A leading bakery group in Europe 150 year heritage of Danish history Vertically integrated Taking responsibility
More informationCertificate III in Hospitality. Patisserie THH31602
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
More informationLET S MAKE EVERY TEA A GREEN TEA. A full range of solutions including compostable and plastic-free* tea bag materials
LET S MAKE EVERY TEA A GREEN TEA. A full range of solutions including compostable and plastic-free* tea bag materials OUR MANIFESTO Producing tea and getting it to people s homes from crop to cup takes
More informationAuthentic Taste and Texture in Minutes.
Authentic Taste and Texture in Minutes. No Preservatives No Artificial Colors or Flavors Authentic flavor. Speed scratch prep. More profits. Quick, Easy Prep! 1 Add boiling water 2 Pour from safe, easy
More informationThe Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17
The Science of Mashing Jamie Ramshaw M Brew IBD 25/10/17 Purpose Purpose Extract the starch from a source Convert the starch into a sugar that can be utilised by Yeast Control the extent of conversion
More informationWIC Women Infants Children. Identifying Whole Grain-Rich # 1 # 2 FOOD IS LABELED WHOLE WHEAT & MEETS FDA S WGR 1 STANDARD OF IDENTITY
Identifying Whole Grain-Rich The USDA CACFP requires that at least one serving of grains each day contains a whole grain-rich component. Foods that meet the whole grain-rich criteria are foods that contain
More informationBallas Egg Products Corp. 40 North Second Street P.O. Box 2217 Zanesville, Ohio (740) FAX (740)
Dried Egg - Specification Sheets Table of Contents PAGE PRODUCT CODE DESCRIPTION 2 1010 Dried Egg Yolks 3 1110 Dried Free-Flowing Egg Yolks 4 3010 Dried Whole Eggs 5 3110 Dried Free-Flowing Whole Eggs
More informationFood Product List. Utah. lvlomas.com
Food Product List Utah lvlomas.com Collaborate. Innovate. Accelerate. Lloyd V. Lomas Technical Centre invites clients to collaborate with us on creating, developing and market-testing new food products.
More informationFungicides for phoma control in winter oilseed rape
October 2016 Fungicides for phoma control in winter oilseed rape Summary of AHDB Cereals & Oilseeds fungicide project 2010-2014 (RD-2007-3457) and 2015-2016 (214-0006) While the Agriculture and Horticulture
More informationSpecification Sheet
300000000503 1610018047600, 1610018047610, 1610018048500, 1610018048520, 1610018010456, 1610018010452, 1610018047400, 1610018047413, 1610018011013, 1610018011000, 1610018015420, 1610018011920, 1610018011920,
More informationISO 9852 INTERNATIONAL STANDARD
INTERNATIONAL STANDARD ISO 9852 Second edition 2007-05-01 Unplasticized poly(vinyl chloride) (PVC-U) pipes Dichloromethane resistance at specified temperature (DCMT) Test method Tubes en poly(chlorure
More informationSmooth, creamy and firm yogurt
Smooth, creamy and firm yogurt Emulsifier/stabilizer solutions for all types of yogurt Emulsifiers, stabilizers and know-how in yogurt put to work Your global partner in yogurt innovation Yogurt products
More informationFOODS. Downloadable recipe card on Tippecanoe County 4-H Website - card should be no larger than 5 ½ x 8 1/2
FOODS Donna Scanlon 523-3301 Workshop & Meeting Superintendent Brenda Renaldo 532-1814 Assistant Superintendent Rachel Scanlon 337-7796 Assistant Superintendent MANUALS BU 7144 - Level A Six Easy Bites,
More informationSUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY
SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY SUGAR COOKIE RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced
More informationGluten regulations frequently asked questions
Gluten regulations frequently asked questions Commission Regulation 41/2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten (coeliacs) Know the rules Factual
More informationApplication & Method. doughlab. Torque. 10 min. Time. Dough Rheometer with Variable Temperature & Mixing Energy. Standard Method: AACCI
T he New Standard Application & Method Torque Time 10 min Flour Dough Bread Pasta & Noodles Dough Rheometer with Variable Temperature & Mixing Energy Standard Method: AACCI 54-70.01 (dl) The is a flexible
More informationFoods. Your project manual is divided into six "bites": Once You Swallow, Money Talks, Play It Safe, Kitchen Magic, Eat It Later, and Imagine That.
Foods The "Fantastic Foods" curriculum series is designed to help youth have fun in the kitchen as they prepare different foods, do fun experiments, and go on fact-finding missions. The curriculum is designed
More informationFOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN
CAMPUS DINING AT HOLY CROSS COLLEGE FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN Accommodating Individualized Dietary Requirements Including Food Allergies, Celiac Disease, Intolerances, Sensitivities,
More informationALLERGEN MATRIX & INGREDIENT INFORMATION
ALLERGEN MATRIX & INGREDIENT INFORMATION INTRODUCTION All of our menu items are made in a small kitchen. We take every care to avoid cross contamination (see below). However due to the limited space in
More informationFedima Position Paper on Labelling of Allergens
Fedima Position Paper on Labelling of Allergens Adopted on 5 March 2018 Introduction EU Regulation 1169/2011 on the provision of food information to consumers (FIC) 1 replaced Directive 2001/13/EC. Article
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (San Diego) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationCHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY
CHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY CHEESECAKE RESEARCH EXECUTIVE SUMMARY Starting with a gold standard cheesecake
More informationCustomer Focused, Science Driven, Results Led
Navigating allergen claims, labelling requirements and what they actually mean for manufacturers Simon Flanagan Senior Consultant Food Safety and Allergens Customer Focused, Science Driven, Results Led
More informationTicaPAN Coating Systems Better Performance is Here.
TicaPAN Coating Systems Better Performance is Here. And much better Introducing TicaPAN Coating Systems, an Innovative Hard panned chewing gum with crunch, jelly beans in rainbow colors, malted milk balls
More informationGlutomatic System. Measure Gluten Quantity and Quality. Gluten Index: AACC/No ICC/No. 155&158 Wet Gluten Content: ICC/No.
Glutomatic System 2200 Wheat Flour Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content: ICC/No. 137/1 ISO
More informationIn This Issue: YOUR FRIENDLY NEIGHBORHOOD PHARMA- CY WITH MODERN TECHNOLOGY. Serving Your Loved Ones. Compounding with a heart.
Gloyer s Pharmacy & Gifts Newsletter Vol 1 Issue 7 June 2015 July 2015 YOUR FRIENDLY NEIGHBORHOOD PHARMA- CY WITH MODERN TECHNOLOGY Thank you for subscribing to Gloyer s Monthly, a newsletter purposed
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (San Diego) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationBest Quality for the Best Wines
Best Quality for the Best Wines High-quality Raw Material Only exclusively selected healthy oak is used for supplied by longstanding partners that operate controlled, sustainable forestry. Computer-aided
More informationRelevant Biocidal Product Types in Food Contact Applications
Chemical Watch Biocides Symposium 15 12-13 May 2015, Ljubljana, Relevant Biocidal Product Types in Food Contact Applications Dr Anna Gergely, Director, EHS Regulatory agergely@steptoe.com CONTENT 1. Specific
More informationIMCD Food & Nutrition Product Portfolio East Coast & Midwest USA PRODUCT PORTFOLIO EAST COAST & MIDWEST USA. IMCD USA v
PRODUCT PORTFOLIO EAST COAST & MIDWEST USA v.20180709 EMULSIFIERS & TEXTURIZERS Lecithin - Soy Lecithin - Sunflower, Deoiled and Fluid Activated Cake Emulsifiers/Whipping Agents Cold Dispersible Distilled
More informationUse a temperature probe, knife, skewer, finger or poke test, bite, visual colour check or sound to establish whether an ingredient or recipe is ready.
SKILLS Weigh & measure Prepare ingredients & equipment Select and adjust cooking times Test for readiness Judge & modify sensory properties Accurate measurement of liquids & solids. Grease/oil, line, flour,
More informationCALIFORNIA DRIED PLUM BOARD Technical Bulletin August 2009
CALIFORNIA DRIED PLUM BOARD Technical Bulletin August 2009 Background Dried Plum Rubs, Marinades And Sauces Achieve Deeper Flavor, Added Moisture, Extended Shelf Life Naturally Consumer demand for more,
More informationFOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN
CAMPUS DINING FOOD ALLERGY AND MEDICAL CONDITION ACTION PLAN Accommodating Individualized Dietary Requirements Including Food Allergies, Celiac Disease, Intolerances, Sensitivities, Diabetes, Other Medical
More informationHamburger Pork Chop Deli Ham Chicken Wing $6.46 $4.95 $4.03 $3.50 $1.83 $1.93 $1.71 $2.78
FooDS FOOD DEMAND SURVEY Volume 5, Issue 5 : September 19, 2017 About the Survey FooDS tracks consumer preferences and sentiments on the safety, quality, and price of food at home and away from home with
More informationRULE BAKERY OVENS (Adopted & Effective: 6/7/94: Rev. Adopted & Effective 5/15/96)
RULE 67.24. BAKERY OVENS (Adopted & Effective: 6/7/94: Rev. Adopted & Effective 5/15/96) (a) APPLICABILITY Except as provided in Section (b), this rule is applicable to bakery ovens which emit volatile
More information