'Toolbox' to transform baking processes and reduce wastage

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Baking process to be improved with Arla Foods 'toolbox'

Related tags: Arla foods ingredients, Nutrition, Enzyme, Protein

A new 'toolbox' of multi-functional ingredients has been designed to enable easier handling of dough, batters and fillings, more stability, reduced waste and cleaner labels.

Arla Foods Ingredients' Nutrilac Natural Improvers are said to lock in the air whipped into batters and the water kneaded into dough for optimum freshness, texture and resilience throughout shelf-life.

The range is made from natural and functional proteins derived from milk and can be listed on-pack simply as 'milk protein'.

Maintaining perfect sensory properties for longer preserves shelf-life, cuts waste and increases profit margins. The new ingredients can also improve the nutritional profile of a baked product by reducing fat content.

Bakers can maintain cleaner labels while having a multi-functional alternative to gums, enzymes and emulsifiers, which are limited in their scope to a single benefit or function.

Søren Nørgaard, senior manager at Arla Foods Ingredients, said: "Our new Nutrilac Natural Improvers meet a comprehensive range of production needs, including optimised processes, better product quality and reduced product wastage."

Contact: Arla Foods Ingredients

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