Ingredion EMEA has included three new cold swelling modified potato starches to its greatly functional starch portfolio. Committed to meet the growing demands for sweet baked goods, the starch range offers manufacturers with an economical, texturising solution for quick bakery cream fillings and custard creams.

Bakery manufacturers can select from three different cold swelling modified potato starches, with varying grades based on on their processing and functionality needs. Each potato starch is ambitiously created to grant high firmness, process and freeze-thaw stability, to supply the ideal thick creamy mouthfeel in every bite.

Derived from sustainably farmed produces, the potato base gives a neutral flavour and colour profile to the three starches making them appropriate for immediate cream bakery fillings for sweet pastries, cakes and buns. The starches can be tagged as ‘modified starch’ as per the the legislations of EU and is now accessible in the Africa, the Middle East, Turkey and the UK.

Claudia Fiannaca, global business development director, at Ingredion EMEA, said- “Baked goods remain a firm choice over generations and regions, with total bakery product launches increasing 7% globally year-after -year (2018-2019). Be it a one-off iced bun on-the-go, or deep filled cream tart at home for a family occasion, the need to seek out those moments of indulgence and fun from flavourful sweet baked goods is set to continue but the cream centres that fill many of our favourite indulgent delicacies undergo some of the most demanding processing and storage conditions. This can influence the composition and stability of the filling, giving rise to a poor texture and making it tough for manufacturers to control the fluctuating demands and create a cost-effective recipe.”

She further added- “With our range of operational texturizing potato starches, bakery manufacturers can craft a freeze-thaw stable filling, which sustain the thick and creamy sensory qualities consumers crave. Purposefully created to swell and bind liquids with excellent dispersibility, Swely Gel modified potato starches are a cost-efficient solution that can assist baker’s deliver supreme functionality, as well as baking and texture stability in their products.”

Utilizing the company’s applications and bakery experts, bakery and bakery solutions manufacturers can get the right ingredient formulation for their instant cream formulations. Its range of cold swelling modified potato starches comprises-

• Swely Gel Medium –all-purpose, economical texturizing solution for instant bakery fillings with good process and freezing stability. It provides a creamy texture profile, perfect for yellow bakery cream fillings, appropriate for most for instant bakery filling recipes and processes, with good process and freezing stability.
• Swely Gel 100 – Modified potato starch perfect for milder processes, here extraordinary dispersibility is required.

Author

A Zoophile scrambling the horizon for surreal subtleties, sheer poetic at heart and quite handy with life.

Write A Comment