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Ulrick & Short has ingredients for 'good cakes'

22 February 2011

Ulrick & Short has launched even more innovative ingredients to help the bakery sector improve nutritional profiles and profit margins

Having previously focused on batter and dough formulation, the company's latest bakery ingredients have been developed for fillings, toppings and icings.

A breakthrough in starch and flour technology has enabled Ulrick & Short to create a set of pioneering ingredients that not only add body and present superior mouth-feel but, which also reduce moisture migration and increase stability over life for products such as creams, fruit fills, toffee sauces and ganache.

Complementing its new ingredients for toppings and fillings, Ulrick & Short has also developed a selection of products from its tapioca range for icings, which aid pliability, reduce cracking, increase whiteness and produce an enhanced glossy appearance.

With food producers looking to improve profit margins wherever possible, some have found that by cutting back on traditional ingredients to save costs, viscosity and stability of products is often lost unless a chemical ingredient is introduced, which goes against the requirements from retailers and consumers who continue to demand cleaner label declarations.

The new clean label ingredients from Ulrick & Short combat these issues and are easy to incorporate into existing recipe formulations. To help food manufactures get the best out of its ingredients, Ulrick & Short's team of starch specialists, food technologists and its in-house baker are on hand to provide on-site support and guidance on the use of its ingredients.

To provide an all-encompassing visual taste and texture experience, Ulrick & Short also creates food samples, which help inspire food developers to convert culinary concepts into innovative end products.

Ulrick & Short's expert knowledge of the bakery industry enables it to confidently demonstrate the effects particular ingredients can have on varying recipe formulations and give guidance on how to integrate new ingredients, whilst maximising flavours and organoleptic properties within development work.

Commenting on these latest developments, Ulrick & Short's director, Adrian Short said: "Over the years our focus for the bakery sector has been on cake formulation and we are confident that the addition of our ingredient solutions for fillings, toppings and all other things that go on, and into, a cake will have a huge impact on declaration, nutritional profiles and cost - bringing innumerable benefits for bakers."


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