A ground-breaking ‘toolbox’ of natural improvement solutions designed specifically for bakers is set to make its North American market debut at the IBIE 2013 bakery show in Las Vegas.
The Nutrilac Natural Improvers range from Arla Foods Ingredients is an innovative portfolio of multi-functional ingredients offering bakers greater productivity, improved efficiency, more consistent quality and cleaner labels – all at the same time, say company officials. These targeted benefits are available to manufacturers of a comprehensive range of bakery products, including bread, buns, cakes, muffins, cookies and bakery fillings.
Nutrilac Natural Improvers are made from functional proteins derived exclusively from milk. They provide industrial bakers with smoother and more efficient processes, promising easier handling of dough, batters and fillings. They also provide excellent stability, with the ability to lock in the air whipped into batters and the water kneaded into dough, resulting in optimum freshness, texture and resilience throughout a product’s shelf life.
“Nutrilac Natural Improvers address all the common headaches experienced by bakers, including cracking in cakes and bread, and variations in product size and color,”says 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.
“Our new Nutrilac Natural Improvers offer bakers a huge variety of benefits that meet a comprehensive range of production needs, including optimized processes, better product quality and reduced waste. They will appeal to North American consumers, too, because they will result in a healthier product with a cleaner label, free of the chemical names used for other improvement additives,” she adds.
There are three launch products in Arla Foods Ingredients’ new Nutrilac® Natural Improvers toolbox, each offering specific benefits designed to meet the majority of bakers’ needs:
- Nutrilac IM-5566 – provides softness in bread without reducing crumb resilience or elasticity, offers increased strength in cakes for better slicing quality, and stabilizes aerated batter systems for higher volume and stability.
- Nutrilac IM-7042 – offers improved mixing tolerance, produces a more stable batter and provides superb emulsification properties in a whole range of wheat-based baked goods, including bread.
- Nutrilac IM-8027 – a high-gelling protein designed to create excellent structure and strength in baked goods, providing optimum viscosity in most batter systems, greater water retention and excellent emulsification.
“Our Nutrilac Natural Improvers are truly innovative and the first ingredients of their kind,” adds O’Neill. “As such, they offer bakers the opportunity to gain a genuine edge over the competition. We look forward to discussing their many benefits with visitors to our stand at IBIE 2013.”