EXPERT VIEW


to produce high quality baked goods. Made from ingredients dry blended together, premixes are measured to precise quantities so that the manufacturer needs to only make minimal changes, such as adding water, to achieve perfect products for baking or filling. Also, because premixes are


STREAMLINE WITH PREMIXING F


or manufacturers, premixes offer a cost- efficient, time-saving way


KEITH WOOLLER National technical Manager, ADM Milling


simple to use, manufacturers can experiment with different varieties to create a wide range of baked goods. ADM Milling’s fermented Bun Mix, for example, can be used to


produce a range of morning baked goods by adding yeast and water and, in addition, dried fruits and spices can be incorporated as desired. To create pound cakes, muffins and individual slices, ADM’s


Crème Cake Mix only requires egg, oil and water as additions to the premix. Dried fruit and purées can be easily added to make unique


products, and finishing touches can be made by using ADM’s Crème Patisserie or Fudge Icing Mixes, to which only water or milk need to be added.


7­ There are plenty of benefits associated with using premixes in


bakery formulation. One of the main reasons that they are so popular among


manufacturers is that they can be used to provide consistent results over a long period of time. They also significantly cut down preparation times as it is possible to prepare and bake four or five varieties of baked goods


European Baker Magazine - Digital Digest • www.worldbakers.com 7­


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