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Baking a Clean Label. A guide on going clean. Lin Carson, PhD CEO | Founder. 01. 1. What is a clean label?. The clean label trend is a growing one, driven by consumers who are focused on:. Healthy food Natural food and processing A simple ingredient list.
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Baking a Clean Label A guide on going clean Lin Carson, PhD CEO | Founder
01 1 What is a clean label? The clean label trend is a growing one, driven by consumers who are focused on: • Healthy food • Natural food and processing • A simple ingredient list For bakers, it means finding natural or organic substitutes for many ingredients and additives.
02 2 Can you tell me what exactly is “Clean Label?” No one is definitive of clean label because there is no FDA definition for it. • It can mean different things to different people. However, a few standard guidelines are: • Ingredients frequently found in your kitchen cupboard • Ingredients that are “all natural” and contain no chemicals, no artificial preservatives, color agents, or flavor agents • Minimally-processed ingredients • Ingredients that are easy to understand
Bromate 03 3 What Not to Use for Clean Label • ADA • Potassium lodate • Calcium peroxide • Benzyl peroxide (flour bleaching agent) • Emulsifiers (DATEM, sodium stearoyl lactylate, • Bromate
04 4 What Not to Use for Clean Label • Calcium stearoyl lactylate, ethoxylated mono- and di-glycerides, PGME, polysorbate, mono- and di-glycerol, etc.) • Calcium propionate • Sorbic acid • Artificial flavor and color agents • Partially hydrogenated oil • High fructose corn syrup (HFCS) • Chlorinated Wheat Flour
05 5 Good and Bad News The Good News The Bad News • The public still has expectations for what products look and taste like • Chemcialsallowustobakeconsistent, safe, quality products • Most natural and clean label ingredients add more cost • There are plenty of resourceful substitutes that fill in just fine • Naturally leavened and chemically leavened systems can work with clean label ingredients
06 6 Need Help with Alternatives? Try Natural Mold Inhibitors! There are two kinds of natural mold inhibitors: 1 • Ones that reduces dough pH. • Clean label alternatives: vinegar, prune juice concentrate, raisin paste concentrate, cultured whey products, cultured wheat or corn syrup products. • Ones that disrupt cellular membrane and cellular processes. • Clean label alternatives: cinnamon, clove and natamycin. 2
07 7 Need Help with Alternatives? Try Gums! Gum can enhance the properties of native starches, strengthening the dough. • The addition of non-gelling starches and xanthan gum increases physical stability for freezing and better structural recovery after shear. • Gums can decrease fat content in bakery products. Flax seeds provides a natural substitute for sugar and xanthan gums, to successfully replace up to 30% of the fat in sponge cake.
08 8 Need Help with Alternatives? Try Enzymes! Enzymes can be used to enhance the quality of high fiber baking products, often used to enrich wheat flour. • Carbohydrase, like hemicellulase or xylanase, can be used to degrade the fortified polysaccharides and decrease negative effect on quality. • Lipases can be used to enhance emulsifying qualities in the dough. Proteases can be used to reduce mixing time and improve extensibility. • Oxidases can be used to improve dough machinability.
09 9 Non-ingredient alternatives Other physical methods that will reduce or eliminate emulsifiers & oxidizing agents: • Aged flour • Flour Quality • Sourdough • Longer fermentation (sponge and dough techniques) • Cooler doughs • Packaging technology
10 10 The Future Lies in Your Process • By making a sponge, or including a brew process, you naturally hydrate your dough to make it easier to machine. • Thermal profiling with a longer bake would help dry out the baked product and reduce mold issues. • An easy-to-sanitize cooling system, together with an efficient air filtration system would also reduce your dependence on mold inhibitors.
11 11 This is overwhelming, where do I start? THE KEY is to understand the function of ingredients you are substituting. Keep things simple, and know it’s getting easier to find a label friendly alternative. Learn more about clean label baking. NEED HELP? If you’d like advice on going clean, or help adjusting your product, contact BAKERpedia’stechnical services team!
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