Leading clean label ingredients specialists Ulrick & Short Ltd can now offer improved process stability of cakes and even distribution of inclusions with two speciality starches. Plant bakeries have struggled over the years to translate test bakery concepts to mass production. Longer processes mean that different disciplines have had to be adopted and getting the thickness, texture and crumb structure of batter just right to suspend particles such as fruit pieces and chocolate chips, without effecting the quality of the finished product, remains challenging.
However, with Ulrick & Short's cutting-edge Synergie™ ingredients, bakers can control batter viscosity from start to finish and achieve an even distribution of inclusions, without effecting the overall cake density or moistness over life, whilst using the super clean 'cornflour' declaration.
The clean label Synergie™ starches can be used separately or in tandem during the baking process. The first activates immediately and is used at low levels to control and maintain batter viscosity ensuring inclusions do not sink to the bottom of mixing vessels, without causing unwanted side effects such as dense or chewy cake. The addition of Synergie™ will also ensure that batter is at the optimum viscosity to handle mixing in of fruit without colour bleeding into the cake mixture.
Only stimulated during the baking process, the second new Synergie™ ingredient allows the cake structure to form but gives enough viscosity to hold inclusions while the batter sets so that they do not fall to the bottom of the cake, which is particularly beneficial for cake batters that have higher expansion levels due to the increased amount of water vapour produced.
These ingredients can be used independently or together, depending on the type of cake being produced as they each react at different stages.An example of where both ingredients may be used is in a cherry cake, where the dough needs to be thick enough during the production process to stop the cherries from sinking to the bottom of the baking dish, and the batter light enough to not draw out any colour pigment from the fruit whilst producing a moist, fluffy sponge.
Ulrick & Short's team of specialist food technologists are committed to helping bakers understand the science behind varying cake recipes and can carry out extensive development work at customers' sites to ensure that exact formulas are identified.
For more information please contact Ulrick & Short visit the website www.cleanlabelingredients.com
Formed in 2000, Ulrick & Short Ltd is a leading developer, designer, manufacturer and supplier of high quality clean label ingredients, which are predominantly used by the UK food industry.
Ingredients developed by Ulrick & Short contain no chemicals or artificial components and are free from genetic modification. The company develops bespoke solutions to suit individual needs across a wide range of foods including processed meats, soups and sauces, baked goods and battered products.
All of Ulrick & Short's raw materials are processed by accredited partners worldwide and the quality of the ingredients is assured by the controlled environment of the company's own development kitchens.
The company already has an excellent reputation for its level of responsiveness in getting 'products to market' quickly.
Ulrick & Short's clean label ingredient range gives food producers the advantage of having simpler declarations without compromising on quality. The on-going success and continued investment into research and new product development drives the company forward, giving it a good advantage over its competitors.
More product details can be found at: www.ulrickandshort.com