Ingredients news: Stabilisers put the icing on the cake
Cargill is introducing two new stabiliser ranges that enable baked goods manufacturers to produce bakery icings that work with various processing requirements. These new texturising solutions will give manufacturers in Europe, the Middle East and Africa flexibility in producing colourful, visually appealing, great-tasting bakery icings.
Satialgine OGI cold soluble alginate was developed for direct-use icings, which are made on-site by bakers themselves and deposited immediately on top of baked goods.
A new pectin, Unipectine PG 335 CS stabiliser, was developed for delayed-use icings, which are produced off-site. Pre-prepared icings are added to the baked goods cold or after reheating.
The new product ranges cover the two key application areas for icings ” direct-use and delayed-use. In both areas, the systems offer an instant, cost-effective solution that address the needs of manufacturers applying icing within a limited timeframe. Direct-use icings are typically used in the US, where bakers have their own specific recipes. Delayed-use icings are the preferred system in Europe, where bakery suppliers design the icings to accommodate the depositing.
“Icings improve the appeal of bakery products by adding an attractive surface or design while providing flavour and colour,” says Lorna Macfadyen, confectionery
category manager, Cargill Texturizing Solutions. “Our colleagues in North America have developed wide-ranging expertise in texturising solutions for icings, which we have adapted to the specific needs of manufacturers in Europe.”
