Bakery - ADM

Bakery ProductsADM has the answersfor youDo you know just how broad ADM’s bakeryingredient portfolio is? Please look through thisbrochure, see for yourself, and then discussyour needs with us so that we can work withyou.From our wide manufacturing base comeproducts and formulation ideas that can helpyou meet many of our current challenges.Challenges such as enhancing the nutritionalcontent of your products, opening up new productopportunities for you, reducing or eliminatingtrans-fatty acids, improving your products’flavour and texture, or simply reducingyour total product cost.ADM is able to supply the ingredients andtechnical support needed to ensure you willhave the answers. From standard grades totailor-made products that meet your specificrequirements, ADM should be your first choice.Flours, Premixes andBakery IngredientsADM Milling in the UK produces a comprehensiverange of flours. These include Bread makingflours, soft flours and speciality flours. Allinson ®wholemeal stone-ground flour is available inboth traditional and organic forms. The specialityflours include heat-treated inactivated flours forGravies, heat-treated Cake flour, Batter flours,self-raising and Chapatti flours.ADM supplies the Mix ‘N’ Bake ® range ofConfectionery and fermented premixes, FudgeIcings and Confectioner’s Custard. BakeryIngredients complement the range with doughconditioners, soya flour, semolina, wheat germ,bran and bakers’ sundries.ADM Milling partners its bakery and foodmanufacturing customers with technical supportand bespoke flour development.Oils and FatsMost bakery products and operations requirea wide range of oils and fats at various stagesof the proces.ADM’s specialty oils and fats include Cakemargarines, Pastry margarines, shortenings,Bread fats and liquid oils as well as fat-basedvegetable improvers and release agents. Oilsfor the production of Readymade Creams,Fillings and Coatings are also within the range.Fluid shortening for use in Pastry and Pre-mixapplications can also be provided.ADM manufactures a range of non-GM andlow- or zero-trans-fatty oils that are importantin today’s rapidly evolving market place, as areits E-Number free products for those areaswhere this is an important attribute.Beyond all this, ADM is capable of developingspecialist products to meet very tighttechnical criteria for one-off needs as well asproviding comprehensive technical supportthroughout all stages of new product developmentand production.CocoaThe taste of chocolate is one that has universalacceptance in a huge variety of foods. BakedProducts are no exception, with new applicationareas being developed all the time. As theworld’s leading cocoa manufacturer, ADMCocoa is able to fully utilise its product developmentexpertise in the use of cocoa in Cakes,Biscuits, Brownies, Compound Coatings, Fillingsand Toppings as well as in sweet goodssuch as Meringues.Our premium quality DE ZAAN ® cocoapowders come in a broad palette of colours,enhancing both finished product appearanceand flavour, thus bringing added value toalmost any product range.LecithinsSelect from Adlec liquid lecithin, enzymemodifiedAdlec E, complexed Beakin andde-oiled Ultralec ® powder – there is a lecithinto suit all your needs.In Cakes lecithin improves texture with asofter and improved crumb structure, which alsohelps prevent falling back, and promotes an evenbaked colour. Icings incorporating lecithin willhave a smoother texture and reduced moistureloss.In Yeast-raised products, lecithin acts as anatural emulsifier helping to reduce mixing time.The finished products will also have an extendedshelf life from increased moisture retention, andhigher volume. Lecithin also acts as a releaseagent during de-panning.Extruded Biscuits will benefit from thenatural lubricating properties of lecithin andwill process more easily.Xanthan GumThe NovaXan range of xanthan gums has thekey features of imparting high viscosity at lowconcentrations, rapid hydration in dry mixes,tolerance to various ions in tap water, and shearresistance. Xanthan gum brings many benefitsto the baking industry.Batters will be smoother with reducedsplashing during pan filling and have greaterrecipe tolerance. The reduced viscosity undershear stress will also improve mixing andpumping.Baked Products will benefit from increasedvolume, improved structure and moistureretention leading to longer shelf life. With theaddition of xanthan gum to the recipe, the suspensionof chocolate chips, nuts, fruits etcduring baking will also be improved, and thecooked product will de-pan more easily.During the production of Bakery Fillingsthe addition of xanthan gum will give excellentheat and acid stability plus improved injectionand pumpability. The end products will alsobenefit from reduced moisture penetration fromthe bakery filling into the product base, such asin Cakes or Doughnuts. Reducing the starchconcentration will also improve eating qualityand flavour release.In the speciality area of Gluten Free Breadsxanthan gum is able to substitute for gluten at1-2%, providing essential dough processingcharacteristics and improved eating qualities.Soya ProteinsThe nutritional benefits of soya protein productsare becoming more and more established, particularlywith regard to cholesterol-loweringeffects. In the UK there is now a JHCI approvedhealth claim and products from ADM’s soyarange can be used by food manufacturers tomake finished goods that meet the JHCI requirements.Pro-Fam isolates, with a protein content ofover 90%, can be used to increase the proteincontent of Breads and Bakery Goods whilsttheir emulsification properties make them suitablefor stabilising Creamy Fillings in Biscuitsand Cakes. Arcon soya protein concentrates,with a protein content of over 65% are also suitablefor use in these applications.Our defatted soya range includes 7B SoyaFlour, which has been minimally heat processedin order to retain active enzymes that naturallywhiten the crumb of Breads. Where enzymeactivity is not required, such as in the productionof Biscuits and Cookies, we can also supplyfully heat-treated alternatives.Our re-fatted soya flours provide the bakerwith the benefits of full-fat flour but with a bettertaste profile and longer shelf life, as well asbringing economic benefits to the production ofMiddle Eastern Flatbreads.TVP ® and Arcon T are textured soya proteinsthat can provide beneficial improvementsin mouthfeel and moisture management toSnacks and Nutrition Bars.2Bakery ProductsBakery Products 4