SUGARS & SWEETENERS
which delivers binding and browning properties, and which offers good solubility, moisture retention and humectancy, all of which are important for building bakery items with preferred sensory attributes. “With a sweetening potency 25-30% higher than sucrose, our agave sweetener requires less input to achieve the same sweetness level, helping reach sugar-reduction and calorie reduction targets. Plus, it is a sweetening solution that consumers recognise and which supports their clean label demands,’ says Bastian. “Additionally, our Reduced Sugar Glucose Syrup (RSGS) is another solution that should be of interest for bakers, helping achieve up to 30% sugar reduction. RSGS delivers bulking, binding and viscosity similar to traditional syrups without sacrificing functionality, enabling formulation flexibility in various baked good applications,” concluded Bastian.
Sweet perception In addition to including cocoa powder – choosing the right cocoa powder for a bakery application can give a slightly sweeter perception in baked goods such as cookies – the
inclusion of natural sweeteners like Stevia can be a great way to replace sugar in bakery products, according to Madeline Bills, Cocoa Ingredient Development and Innovation Manager at ofi. “Monk fruit has emerged as a clean-label favourite, offering a natural alternative to more processed options,” she says. “The compounds found within monk fruit can be up to 300 times as sweet as sugar, and while this makes it a more costly substitute, it works well as an ingredient in premium applications. Ofi has also been experimenting with underutilised ingredients, such as beetroot, which can boost cocoa flavours in addition to providing natural sweetness in cookies and cookie dough.” It’s clear that the trend for sugar alternatives and more clean-label sweeteners is here to stay as demand from consumers grows. Bakery manufacturers should not be afraid to experiment with new or unusual ingredients which can create fresh ideas that are less reliant on traditional sugars and which can also help deliver the health claims that consumers are looking for today, without compromising taste and sweetness that they still desire.
Incredo goes through a physical change in the structure of the crystals which allows the crystals to break more quickly and therefore dissolve more quickly in saliva and create a higher concentration of sugar around the sweet taste receptors”
bakeryproduction.co.uk
Kennedy’s Bakery Production June/July 2023 19
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