Unique solutions for instant bakery cream Driven by the ... - Plusto.com
Unique solutions for instant bakery cream Driven by the ... - Plusto.com
Unique solutions for instant bakery cream Driven by the ... - Plusto.com
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ef.no. 119635 / version 03, issued October 01, 2009<br />
<strong>Unique</strong> <strong>solutions</strong> <strong>for</strong> <strong>instant</strong> <strong>bakery</strong> <strong>cream</strong><br />
Application In<strong>for</strong>mation<br />
AVEBE is proud to introduce ELIANE, <strong>the</strong> first classically bred amylopectin potato starch. This fantastic new line of products<br />
outper<strong>for</strong>ms those already <strong>com</strong>mon in <strong>the</strong> market place and offers new opportunities <strong>for</strong> innovation. ELIANE BC 160 is <strong>the</strong><br />
ingredient of choice from AVEBE in <strong>instant</strong> <strong>bakery</strong> <strong>cream</strong>.<br />
<strong>Driven</strong> <strong>by</strong> <strong>the</strong> consumer<br />
AVEBE’s Food Innovation Centre is constantly in search of new and innovative <strong>solutions</strong> <strong>for</strong> our customers and consumers. This<br />
vision has resulted in ELIANE BC 160 which provides excellent baking stability and superior viscosity in <strong>instant</strong> <strong>bakery</strong> <strong>cream</strong><br />
applications. The clean, non flavour masking potato starch base not only allows <strong>for</strong> excellent visual appeal, but allows <strong>the</strong> taste to<br />
shine through!<br />
Due to <strong>the</strong> high viscosity and texture stability of ELIANE BC 160, a substantial dosage reduction of gelling agents such as alginate<br />
can be realised. By choosing ELIANE BC 160 a whole range of superior quality <strong>bakery</strong> <strong>cream</strong>s can be created.<br />
Customer benefits Features<br />
Significant reduction (appr. 30%) of alginate is re<strong>com</strong>mended leading to cost in use benefits High viscosity and gel strength<br />
Bakery <strong>cream</strong> retains its shape after baking better than o<strong>the</strong>r available starches Superior baking per<strong>for</strong>mance<br />
High quality sensorial properties are retained after several freeze/thaw cycles,<br />
especially in case of reduced alginate level<br />
Excellent freeze/thaw stability<br />
Intensifies <strong>the</strong> au<strong>the</strong>ntic flavour of <strong>the</strong> <strong>bakery</strong> <strong>cream</strong> Neutral flavour and taste<br />
Short and cuttable, smooth and <strong>cream</strong>y Excellent texture and mouthfeel<br />
ELIANE BC 160 demonstrates a superior baking per<strong>for</strong>mance. Even a 25% reduced alginate level ELIANE BC 160 scores better<br />
(right) than traditional starch at full alginate level (left).
ef.no. 119635 / version 03, issued October 01, 2009<br />
2<br />
Example of a basic <strong>bakery</strong> <strong>cream</strong> <strong>for</strong>mulation<br />
Ingredient Amount (%)<br />
ELIANE BC 160 20...24<br />
Sugar 50...54<br />
Skimmed milk powder 16...20<br />
Alginate blend 1.5...2.5<br />
Colour/vanilla flavour Q.S.<br />
The chart on <strong>the</strong> right proves that ELIANE BC 160 has<br />
superior oven stability. The <strong>cream</strong> with ELIANE BC<br />
160 retains its shape and texture significantly better than<br />
standard modified potato starch, known as <strong>the</strong> market<br />
standard <strong>for</strong> this application during many decades. Even<br />
when <strong>the</strong> alginate level is reduced with 25%, <strong>the</strong> flow<br />
with ELIANE BC 160 is still lower than <strong>the</strong> control.<br />
The <strong>bakery</strong> <strong>cream</strong> with reduced alginate dosage has<br />
very good sensorial properties, which are extremely well<br />
retained after several freeze/thaw cycles.<br />
The second chart found on <strong>the</strong> right indicates <strong>the</strong> superior<br />
thickening power of ELIANE BC 160. Due to this<br />
superior viscosity even with a 25% reduction in alginate<br />
<strong>the</strong> viscosity is still higher than that of <strong>the</strong> gold standard<br />
modified potato starch.<br />
The graphs on <strong>the</strong> right clearly demonstrate that AVEBE’s<br />
innovative ELIANE BC 160 is truly an exciting new<br />
ingredient <strong>for</strong> <strong>bakery</strong> <strong>cream</strong> producers. AVEBE’s Innovation<br />
Centre has proven ELIANE BC 160 to make consistent<br />
superior quality <strong>bakery</strong> <strong>cream</strong>s that possess better baking<br />
stability, freeze/thaw stability with an improved flavour at a<br />
reduced manufacturing cost.<br />
Processing:<br />
1. Dry ingredients (400 g) are blended<br />
2. 1 litre tap water is added to <strong>the</strong> powdered mix<br />
3. Stir 3 minutes at high speed in Hobart mixer, using<br />
a whisk<br />
Baking stability (% flow at 200 °C 20 min)<br />
Viscosity (mPa.s at 30 min)<br />
Instant Bakery Cream Applications<br />
0<br />
Baking Stability (% flow at 200°C 20 min)<br />
Viscosity of ELIANE BC 160 <strong>com</strong>pared with a standard<br />
modified potato starch<br />
AVEBE has a distinguished history in <strong>the</strong> development and application of innovative starch technology, responding to customer<br />
demands <strong>by</strong> offering <strong>solutions</strong> that make a real difference to food products. Building on this experience, AVEBE developed <strong>the</strong><br />
innovative ELIANE starch product line, based on amylopectin potato starch. ELIANE offers food manufacturers a wide range of<br />
new application <strong>solutions</strong> with high consumer appeal.<br />
The in<strong>for</strong>mation in this brochure has been <strong>com</strong>piled in accordance with our best knowledge at <strong>the</strong> date of issue and is based on recent technological and scientific developments. However,<br />
this in<strong>for</strong>mation should not be construed into re<strong>com</strong>mending <strong>the</strong> use of our product in violation of any law and/or legal food standard, any patent or as warranties (express or implied) of<br />
non-infringement or its fitness <strong>for</strong> any particular purpose. Prospective purchasers are invited to conduct <strong>the</strong>ir own tests and studies and are advised to verify local legislation and food<br />
standards to determine <strong>the</strong> fitness of AVEBE U.A.’s products <strong>for</strong> <strong>the</strong>ir particular purposes and specific applications. Due to <strong>the</strong> varying local legislations and applied techniques and<br />
conditions, AVEBE U.A. accepts no responsibility <strong>for</strong> any use of <strong>the</strong> product, may it be <strong>by</strong> way of experiment or manufacture. Nor does AVEBE U.A. accept any responsibility <strong>for</strong> <strong>the</strong> used<br />
techniques in any application whatsoever. AVEBE U.A. does not warrant against infringement of laws and/or patents of third parties <strong>by</strong> reason of any use purchasers make of <strong>the</strong> product.<br />
The materials displayed in this brochure, including, without limitation, all editorial materials, photographs, illustrations and o<strong>the</strong>r graphic materials, and names, logos, trademarks and service<br />
marks, are <strong>the</strong> property of AVEBE U.A. or any of its subsidiaries, affiliates or licensors and are protected <strong>by</strong> copyright, trademark, and o<strong>the</strong>r intellectual property laws. No use of any of<br />
<strong>the</strong>se may be made without <strong>the</strong> prior written authorization of AVEBE U.A., except to identify <strong>the</strong> products or services of <strong>the</strong> <strong>com</strong>pany.<br />
© AVEBE<br />
50<br />
25<br />
300000<br />
150000<br />
Standard Modified<br />
Potato Starch<br />
Standard Modified<br />
Potato Starch<br />
ELIANE BC 160 ELIANE BC 160<br />
25% Alginate Reduction<br />
Baking stability of ELIANE BC 160 <strong>com</strong>pared with a<br />
standard modified potato starch<br />
0<br />
ELIANE BC 160<br />
ELIANE BC 160<br />
25% Alginate Reduction<br />
AVEBE FOOD • P.O. Box 15 • 9640 AA Veendam • The Ne<strong>the</strong>rlands • FoodInfo@AVEBE.COM • WWW.AVEBE.COM