Based on milk proteins, new Nutrilac items may assist bakers
Oct. 2, 2013
by Jeff Gelski
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BASKING RIDGE, N.J. — Arla Foods Ingredients plans to introduce three new Nutrilac natural improvers to the North American market during the International Baking Industry Exposition Oct. 6-9 in Las Vegas. Nutrilac natural improvers are made from functional proteins derived exclusively from milk.
Nutrilac IM-5566 provides softness in bread without reducing crumb resilience or elasticity, offers strength in cakes for better slicing quality and stabilizes aerated batter systems for higher volume and stability, according to Arla Foods Ingredients, which is based in Sonderhoj, Denmark, and has a U.S. office in Basking Ridge.
Nutrilac IM-7042 offers improved mixing tolerance, produces a stable batter and provides emulsification properties in a range of wheat-based foods, including bread. Nutrilac IM-8027 is a high-gelling protein that is designed to create structure and strength in baked foods, providing optimum viscosity in most batter systems, water retention and emulsification.
“Nutrilac natural improvers address all the common headaches experienced by bakers, including cracking in cakes and bread and variations in product size and color,” said Terese O’Neill, regional sales manager at Arla Foods Ingredients. “They make great products even better, helping bakers achieve perfect end results in high volumes time after time.”