Short-crust pastry gets Delyte treatment
04 September 2009
UK clean label, functional ingredients developer, Ulrick & Short says it has made ground-breaking improvements to its fat replacer range, Delyte
Derived from tapioca, Delyte has now been developed for sweet and savoury shortcrust pastry, not only reducing saturated fat, giving a lower calorific value, but increasing the process tolerance of the finished pastry, leading to less waste and an overall reduction in production costs.
This clean label fat replacement from Ulrick & Short improves the overall appearance of finished pastry by reducing cracking and splitting over lie, which is achieved without taking away the shortness when eating.
The introduction of this Delyte ingredient has been specifically timed, as recent guidelines set by the Food Standards Agency (FSA) and demands from retailers have but increasing pressure on bakers to reduce fat in pies and other pastry goods.
Several major bakeries in the UK and mainland Europe have completed trials using the improved formula and as a consequence will be introducing the new Delyte into their product. (For contractual reasons, the names of the bakeries must remain confidential).
Bakers already using ingredients from Ulrick & Short know that Delyte does not compromise on the tastes, quality or textures of end products and have found them easy to incorporate into existing recipes.
Ulrick & Short's Delyte range includes fat replacers for ready meals, sauces and baked goods including cakes, muffins, biscuits, breads, pastries and all dairy fillings.
However, the company does not rest on laurels. It is currently developing clean label ingredients for the replacement of butter in croissants and the removal of fat from biscuits. These clean label ingredients have consumer friendly declarations, opening up many more possibilities for the food industry, while meeting FSA regulations more easily.
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