Bakery Applications for Ecom's Value Added Ingredients

Ecom has a wide line of products which are suitable for industrial bakers. We're writing this note to share some ideas with you. We hope they'll help in your next project.

Dehydrated Vegetables

An increasing number of bakery companies are adding vegetables to bread, and in some cases torillas. As a specialist in dehydrated vegetables, we at Ecom believe that we have many interesting items.

Ecom offers a full line of dehydrated, roller dried and freeze dried vegetables. So if your requirements include granulated or flaked celery, carrot, parsley, tomato, and bell peppers, we can supply.  We have installed our own cutting, sieving and quality assurance programs in dehydrated vegetables. Therefore we can produce to practically any cut or formulation, and offer the material blended or as separate vegetables. We even have samples of a standard formulation which we would be delighted to send you as a starting point.

Flavor Islands

Ecom is pleased to announce that it is now carrying the Flavor Islands line of fruit flavoured "berries." These "berries" add colour, flavour and texture to muffins, pancakes, waffles, cakes, cookies and quick breads.

In fresh, frozen or dry mix applications, Flavor Islands are ingredients that:

• do not melt when baked
• provide eye catching colour and texture
• can be stored at room temperature for up to six months
• perform exceptionally well in the microwave
• have excellent freeze/thaw stability
• can be custom formulated to meet your needs

Flavor Islands's "berries" are available in an almost unlimited range of both natural and artificial flavours and colours. Even custom formulations containing fruit are available.

Examples of standard flavours are:

• fruits: apple, apricot, banana, blueberry, cherry, cranberry, grape, huckleberry, lemon, lime, orange, peach, pineapple, raisin, raspberry, strawberry
• other popular flavours: brown sugar, caramel, chocolate, cinnamon, honey, maple
• novelty flavours: bubble gum, marshmallow, molasses, peppermint, rootbeer

Yeast based natural flavour enhancers

Bakery applications of natural flavour enhancers was showcased  at a recent meeting of the American Association of Cereal Chemists

One of the items was a commercially available Romano and Parsley bread which uses enhancers to improve  aroma and flavour. The enhancers also increase salt perception and especially improve the dairy/buttery notes.

In other products, one of the enhancers is used to mask bitterness in high fibre breads.

We are aware of other applications using the cheese flavour enhancer to increase cheese flavour in cheese crackers and cheese bacon muffins.

In bread and baked snack foods, these products can blend flavour profiles and reduce off flavours.

Studies by The Food Technology Centre in Bartlesville OK revealed that enhancers can increase sweet, grain and salt perceptions, and decrease sour notes in traditional white bread. in addition, an addition of only 0.25 to 0.5% of enhancer can increase salt perception in pizza dough, allowing a 33% reduction in added salt.

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