Grain products for clean label baked goods

HAMBURG, December 2011 – At this year’s Food ingredients Europe, Kampffmeyer Food Innovation introduced two clean label baking ingredients from its Slow Milling range, Ferment’tic and Apple Fibre, as well as its Optigrain whole grain flours. The company also presented functional flours which can replace binding agents that require E-numbers.

For manufacturing wheat-based baked goods, the baking-active bakery ingredient Slow Milling Ferment’tic is an alternative to common baking agents including emulsifiers.

Although suitable for all baked goods based on wheat, Mediterranean bakery products are the main application for this baking-active clean label bakery ingredient. It provides the typically Mediterranean coarse, irregular holes as well as a full, aromatic taste. The dough stabilising properties enable manufacturers to banish baking agents, including emulsifiers, from their recipes. By using straight dough bulk fermentation, results which normally require a preferment followed by a long proofing time can quickly be achieved.

Fibre enhancement

The native apple fibres in Apple Fibre enhance baked goods with valuable dietary fibre, but additionally offer an aromatic taste and prolonged freshness.  Also high in dietary fibre are the wholemeal flours of the Optigrain range, which contain the whole kernel but provide an especially mild taste.

Grain varieties with a low phenol content are the basis for Kampffmeyer Food Innovation’s Optigrain whole grain flours made from wheat, rye and durum. Gently processed, these flours are as high in dietary fibre, vitamins, minerals and bioactive substances as conventional whole grain flours, but are much milder in taste. Additionally, whole grain specialties including Optigrain? are characterised by prolonged shelf life and an outstanding appearance.

Clean label binding systems

The Purafarin brand comprises functional, thermally treated flours that are suitable for clean label binding, stabilising and thickening in a broad range of products. In soups, sauces, ready and frozen meals, this binding system can replace other binding systems which require E-numbers, such as chemically modified starches.

The functional flours perform without adverse impact on sensorial or technological properties. Rather, they create stable viscosities and give soups and sauces a unique creaminess and a pleasing mouthfeel. In frozen meals, syneresis is effectively prevented.