Our supplier Grande Custom Ingredients recently posted a blog about protein and the new proposed nutrition facts label. Grande manufactures specialty dairy-based ingredients that can enhance nutrition and improve quality in food and beverage products. Contact us today to talk more about protein!
Galaxy Desserts hosted the NCIFT NEW Professionals group last night! We started the event with a plant tour, and we were thrilled to see these items being made:
- Almond croissant- handmade
- Chocolate croissant- on production line
- Mousse Duos: Raspberry-Lemon
We learned that Galaxy makes a wide range of desserts, pastries, and brioche. After the tour, we all participated in a focus group session where we were introduced to Pitch, a delicious brioche roll filled with chocolate or other flavors.
After the focus group, we enjoyed a selection of cheese and charcuterie from La Fromagerie, plus try some of the Galaxy Duos (my favorite was the cappuccino chocolate – yum!). As usual, the New Professionals event was a great place to meet food scientists in our local Northern California region, make new friends, and learn more about local food companies. Please contact me for more information!
Below is two demonstrations of the role of fiber in muffins. Thank you to our supplier J. Rettenmaier USA, the largest dietary fiber supplier in the world.
Chocolate Chip Muffin with an excellent source of fiber
Main formula adjustment is addition of fiber and water with reduction of oil. A 56 gram serving size is high in fiber (5 grams = “Excellent Source”) with a 50% reduction in added fat and could be appropriate for school lunch or other nutrition targeted programs. This muffin also has an extended ambient shelf life and moist center compared to the control.
A second variation is the addition of pre-hydrated HPMC (hydroxypropyl methylcellulose). When used you can reduce eggs and sugar, in addition to oil. This formula increases moisture retention and decreases fat, it also allows for some cost control and even cost reductions due to replacement of several ingredients.
Procedure: (1) mix sugar, oil, eggs & vanilla 1 min low speed 2 min med speed (with HPMC) (2) add remaining dry ingredients and water mix 1 min low, scrape bowl mix 3 min low (3) add choc chips, mix 30 seconds low (4) deposit 125 grams of batter, bake 350F for 25-30 minutes.
The NW Wheat Marketing Center held its annual Advanced Asian Noodle Course this February at their headquarters in the Old Alber’s Grain Mill. The old mill is located along the banks of the Willamette River not far from downtown Portland. The Marketing Center represents all the growers of soft white winter wheat grown in the Northwest region of the United States.
The Center not only markets and sells the wheat throughout the world. They also do all the testing of the wheat crop for the growers and do the research and development in formulating food products for their customers as well.
Soft white winter wheat is used in noodle and flat bread applications because of its lower protein content, as compared with hard winter wheat or other Mid-west varieties. Lower protein means lower gluten development levels during mixing. This makes the dough’s ability to trap carbon dioxide gas during proofing much lower than highly developed gluten dough’s can. However this trait makes the soft wheat perfect for noodles and breads that don’t need to be leavened.
Asian Noodles are becoming a worldwide phenomenon. The “Ramen” type noodles are convenient, easy to store, easy to cook up and offer less developed countries a way to feed people at lower cost. The 4 day class draws food scientists from various companies from all over Europe, Asia, Africa and the United States. The R&D people that attended this last noodle course were all from Africa.
Not only do they learn to make different styles of Ramen noodles. They also learn about flavoring systems for the spice packet that’s included in every noodle package. The SPI Group’s presentation was on the Ohly yeast extracts used to boost flavor profiles in these spice blend.
It amazes me every time I do this presentation! Many food scientists from around the world know so little about using the flavor boosting power of yeast extracts to enhance all forms of flavors – including meat, vegetable, cheese, dairy. Not to mention lifting overall flavors in the spice blend!
However, once they go through the control vs. test demos that were offered at the presentation, they all agree that it is beneficial to use yeast extracts in their flavoring system. Ramen noodles are popular around the world – I noticed that that the people at this course had different flavoring profiles in mind, specific to the country they represented.