DeutscheBack will present a wide range of new products and baking concepts at Südback — Hall 1, Stand H 38 from 23–26 September 2017
Enzyme-based baking concentrates and premixes make it possible to prolong the shelf life of bakery products and put new items for health-conscious consumers on the market. The focus is on baking concepts conforming to the Health Claims Regulation.
In Stuttgart, DeutscheBack will be introducing two new premixes — TopBake Protein Kick Rolls and TopBake Winter Bread.
Today’s consumers believe a healthy diet is important and with increasing frequency are willing to choose fortified foods that contain key nutrients.
DeutscheBack has developed new baking concepts together with its sister company SternVitamin. Designed to conform to the Health Claims regulation, it enables bakeries to advertise goods explicitly with health-related statements.
With use of the new TopBake Protein Kick Rolls premix, a 75 g bread roll contains 15% of the nutrient reference value for magnesium, calcium and potassium, 30% of the vitamin D3 required and 17% of protein. The product is a 50% premix for combining with wheat flour. The use of wheat bran, wheat germ and linseeds raises the proportion of both protein and dietary fibres above that of an ordinary wheat roll.
The new premix TopBake Winter Bread is a flexible ‘on top’ solution for making a winter version of popular loaves and rolls. The usage level is calculated so a 30 g slice of bread contains 50% of the nutrient reference value for vitamin D3. To achieve this, 5% TopBake Winter Bread is added to the flour. The amount can be re-calculated for different weights of roll.
Possible health-related claims when TopBake Winter Bread or TopBake Protein Kick Rolls are used include the following: they contribute to normal muscle function, normal energy-yielding metabolism, normal functioning of the immune system and the health of the bones. Both premixes are easy to dose, simple to use at the bakery and create new incentives to buy on the part of health-conscious consumers.
A growing market for low-sodium bakery products is to be expected, because of increased health consciousness. For bakeries that wish to serve this trend, DeutscheBack will show Saltase and Saltase Plus in Stuttgart.
As salt is an important component of the recipe, bakeries are faced with the challenge of compensating for the negative effects of a reduction on the rheology of the dough and the consistency and appearance of the baked product.
Saltase is specially designed to maintain the stability and machinability of the dough. The enzyme system enhances the baking performance by increasing the gas retention capacity of the dough and reducing the stickiness of the surface. In baking trials at the Stern Technology Centre the applications technologists were able to show a reduction of the amount of common salt from 2 to 1.2% in wheat rolls when Saltase was used.
DeutscheBack has continued the development of its series TopSweet Fresh Cake for pastry goods and TopBake Fresh for bread and rolls. The enzyme systems prolong the shelf life of the crumb in all manner of different baking applications.
The new generation of enzymes not only slows down ageing of the crumb; it also results in a moister, fresher impression when the bread is chewed. The longer shelf life and enhanced consistency increase the enjoyment value and economy of the baked products.
DeutscheBack will be found at Südback in Hall 1, Stand H 38 on the Stuttgart exhibition site.