Page 45 - Ameft Journal 2021/1

INGEDIENTS
Cold swelling starches for indulgent instant bakery fillings
Ingredion’s new cold swelling modified potato starches, SWELYTM GEL can be labelled as ‘modified starch’ according to EU legislation and is available in the UK, Africa, Turkey and the Middle East.
The new normal has brought some new market demands as well. Rise in demand for bakery ingredients is one such. Manchester based Ingredion EMEA is helping to meet the rising de- mand for sweet baked goods providing manufacturers with a cost effective, texturising solution for instant bakery cream fillings and custard creams.
“Baked goods remain a firm favou- rite across generations and regions, with total bakery product launches rising 7% globally year-on-year (2018- 2019). Whether it’s that 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 in- dulgence and joy from delicious sweet baked goods is set to continue. ”, says Claudia Fiannaca, Global Business De- velopment Director, Ingredion EMEA.
Ingredion’s new cold swelling modi-
FOCUS: BAKERY, CHOCOLATES & SNACKS
Ingredion Instant Bakery Fillings
fied potato starches, SWELYTM GEL can be labelled as ‘modified starch’ accor- ding to EU legislation and is available in the UK, Africa, Turkey and the Middle East. Each potato starch is purposefully designed to provide high firmness, pro- cess and freeze-thaw stability, to deli- ver the perfect thick creamy mouth- feel in every bite.
Bakery manufacturers can choose from three different cold swelling mo- difiedpotatostarchesfromIngredion’s highly functional starch portfolio. De- rived from sustainably farmed ingre- dients, the potato base gives a neutral flavour and colour profile to the starch making them suitable for instant cream bakery fillings for sweet pastries, cakes and buns.
They differ in grades depending on their processing and functionality re- quirements. “Purposefully designed
(Source: Ingredion)
to swell and bind liquids with excel- lent dispersibility, SWELYTM GEL mo- dified potato starches are a cost-ef- fective solution that can help bakers deliver superior functionality, as well as baking and texture stability in their products.”, adds Claudia.
All-purpose cost-effective texturi- sing solution for instant bakery fillings with good process and freezing stabi- lity, SWELYTM GEL Medium delivers a creamytextureprofile,idealforyellow bakery cream fillings, suitable for most instant bakery filling recipes and pro- cesses, with good process and freezing stability.
SWELYTM GEL 100 is suitable for milder processes where excellent dis- persibility is required and SWELYTM GEL 200D is designed for more demanding processing conditions and freezing stability.
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