BakeryBiz, May-Jun, 2018

Consumers today want new healthy bakery options along with an increased want for natural products. Their requirements are conveniently packaged, single-serve and hand-held products. Kids want fun and attractive lunch-box options that parents know are good for them. This diversity of expectations and the rapidly changing marketplace make greater demands. The need is for versatile new ingredients and solutions that traditional ingredients, improvers and additives cannot fulfill these demands and hence the growing market for tailor-made bakery solutions.

Cargill services bakery industry with not just fats and oils but also the world’s most advanced research and development, technical and food science expertise. Known for its collaborative approach with customers, helping them to solve problems, meet challenges and uncover new opportunities through rapid delivery of concepts, technical support, nutrition and regulatory support, supply chain and risk management, Cargill, under its brand NatureFresh Professional, offers a range of shortenings and margarines catering to bakers, which help make the highest quality kharis, puffs, biscuits, cookies, cream, cakes and more.

Cargill Texturising Solutions create tailor-made solutions. The company evaluates the properties of all essential ingredients and develops new recipes not only to meet the demands of the bakeries’ consumers but also to thoroughly characterise the properties and interactions of ingredients related to specific recipes. Cargill consistently ensures the best ingredient combinations, taking into consideration cost savings and sensory effects essential for the value of your products. This ensures reliability, consistency and quality in manufacturing. Its global network of state-of-the-art laboratories and pilot plants facilitate working under standardised and reproducible conditions close to you.

Taste and texture are the ultimate reasons for consumers to decide on a specific bakery product. The more intricate the texture, the more complex the systems and ingredients. Stabilizers, emulsifiers, gelling agents and thickeners all contribute to texture—independently and in their interactions and synergies with each other and with other food ingredients. Bakery applications are diverse. They include a wide variety of bread types, sweet goods,
waffles, pastries, Danish pastry and biscuits.

Breads

Buns, loaf breads, flat breads, pan breads, pizzas, tortillas, baguettes, whole-grain varieties –the number of breads is vast. Challenges across all breads include shelf-life extension, volume increase and crust crispiness. Additionally, there are specific process difficulties in each segment, weather resilience, water absorption, and fiber addition in loaf breads, the shape, stickiness, and pliability of tortillas, or the form, and elasticity

Morning Bakery

Cakes, muffins, donuts and pastries have gained popularity with the growth in coffee shops and availability of single-serve portions as snacks to go. These trends bring challenges to texture and processing: formulating healthier options—reducing egg, fat, and sugar contents; cost optimizing formulas as raw material prices climb; adjusting dough and batter processing for highest quality baked goods; and developing innovative toppings, glazes, fillings, and creams.

Cookies

Biscuits are an all-time favorite, whether as a snack on the-go or an indulgent treat. Spread reduction, dough smoothness, and final color are key to improving or developing new products. The challenge is to find the right combination to control the dough rheology, giving the lasting softness or crispness, you desire. Some of the products from the NatureFresh Professional Range which address these diverse needs are as follows:

NatureFresh Professional Classic has high plasticity in fat which provides excellent layer separation in puff and khari products. It is made with latest technical know-how and provides excellent machinability during lamination. Its application is in puff, Danish pastry, croissant, khari and related products.

NatureFresh Professional Supreme is a non-aerated shortening that acts as a lubricant and prevents excessive gluten protein development during biscuit dough formation. Its application is in biscuits, pej butter, cookies and is the best option for industrial biscuits.

NatureFresh Professional Elite is an aerated shortening that permits incorporation of additional air spaces adding crispiness and excellent mouth-feel to the product. Its application is in premium cookies, biscuits and is the best option for drop and wire cut cookies.

NatureFresh Professional Delight is an aerated, white, glossy, customised shortening that permits incorporation of additional air spaces in the product, giving it excellent creaming volume and texture. Its application is in premium cakes, bar cakes, muffins and cake icing.

NatureFresh Professional Select is a soft, smooth and texturised refined palm oil that is useful for all types of yeast raised bakery products and confectionary. Its application is in premium rusk, bread and confectionaries.

NatureFresh Professional Champion has high plasticity in fat which provides excellent layer separation in puff and khari products. It is made with the latest technical know-how and provides excellent machinability during lamination. Its application is in puff, danish pastry, croissant, khari and related products.

NatureFresh Professional Master is white, glossy, customised margarine that permits incorporation of additional air spaces in the product, giving it excellent soft texture for east blending of added sugars and flavours. Its application is in icing and decorations.

NatureFresh Professional Genius is white, glossy, customized margarine that permits incorporation of additional air spaces in the product, giving it excellent soft texture for easy blending of added sugars and flavours. Its application is in premium cakes, bar cakes and muffins.

Apart from these products, the range includes NatureFresh Professional Lite is a proprietary innovation for bakery, confectionery, and culinary and convenience application to impart buttery, smooth, creamy texture and flavour. It has smooth, soft and golden yellow appearance and has been developed with years of consumer insights. Its application is in spreads (on breads and sandwiches), toppings (Pav Bhaji, Dal Makhani, Dals), bakery (cookies, cream and cake) and cuisine.