Clabber Girl, Terre Haute, Ind., plans to introduce a product line under the InnovaPhase brand name at the "Best of Food Thinking 2009," the Institute of Food Technologists’ annual meeting and food exposition scheduled for June 6-9 in Anaheim, Calif.
The InnovaPhase line will include InnovaBake, Innova-Yield and InnovaFresh. Clabber Girl and its ingredient distributors exclusively will market the line, which will use a system of encapsulated technologies.
InnovaBake, an encapsulated leavening system, allows bakers to control leavening reaction overall and also the timing of multi-staged release leavening. InnovaYield, a dough conditioner for use with frozen batter and dough applications, increases dough height and improves overall yield. InnovaFresh, a preserving system, controls the chemical reaction, which produces a lower pH, reduces moisture absorption and extends shelf life.
"The biggest advantage of encapsulated products is how they can protect or delay a chemical reaction in baking so that a baked good can be improved or a new line of baked goods can be mass produced," said Pat Jobe, team leader of Clabber Girl’s research and development group.
For more information, visit www.clabbergirl.com.
This article can also be found in the digital edition of Milling and Baking News, May 5, 2009, starting on Page 48. Click