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Prime Minister of Pakistan Muhammad Nawaz Sharif handing over Sales Tax Refund cheque to Pakistani Exporter (Chaudhry Zulfiqar Ali Anjum, Chairman S.M.Food Makers Ltd., Multan) at PM Office, Islamabad on August 23, 2016. New products from DeutscheBack at Südback 2016 during cutting. T cake, this development is especially specially designed to maintain the •Anti-staling agents for cake, saltents for cake, salt cake, this development is especially specially designed to maintain the during cutting. The longer shelf-life and better con stability and machinability of the reduction, and use of ancient grain use of ancient grain relevant for bakeries. Experts from stability and machinability of the and better consistency of the relevant for bakeries. Experts from dough. Saltase enhances the baking the industry are therefore expecting ery products products greatly enhances their varieties for bakery products the industry are therefore expecting dough. Saltase enhances the baking products greatly a growing market for low-sodium baking concen- •Enzyme-based baking concen- a growing market for low-sodium performance of the doughs by enjoyment. enjoyment. performance of the doughs by trates to meet current trends in bakery products – not only in view improving their gas retention and For manufacturers who wish to current trends in For manufactur bakery products – not only in view improving their gas retention and reducing the stickiness of the of possible new legal regulations, nutrition of possible new legal regulations, reducing the stickiness of the serve the growing trend towards serve the growi bakery products made with ancient, ttgart, 19 Septem- but also because consumers are surface. In baking trials at the Ahrensburg/Stuttgart, 19 Septem- but also because consumers are surface. In baking trials at the bakery products m the Center, indigenous ber 2016. At Südback from 22 to 25 becoming increasingly health-con- Stern-Technology Center, the indigenous grain varieties g becoming increasingly health-con- dback from 22 to 25 Stern-Technology DeutscheBack wi scious. applications technologists were able October 2016, DeutscheBack will scious. applications technologists were able DeutscheBack will present TopBake DeutscheBack will Since salt strengthens the gluten present new and enhanced products Since salt strengthens the gluten to show that with wheat loaves it 1-2-Korn SB in Stuttgart. The to show that with wheat loaves it is is enhanced products 1-2-Korn SB in problem no and network facturers of baked enabling manufacturers of baked network and is is no problem to to premix containi premix containing einkorn and d to current trends emmer wholemeal flour is baked goods to respond to current trends emmer wholeme he part of consum- with spelt flour and combines the in nutrition on the part of consum- with spelt flour benefit of natural time the company ers. For the first time the company benefit of naturalness with a slightly spicy or nutty fla will be showing the enzyme spicy or nutty flavour. Einkorn is a ng the enzyme which makes it little-known cereal that is extremely system Saltase, which makes it little-known cere possible to reduce the salt content wholesome and ce the salt content wholesome and nutritious and at cts. The exhibition of bakery products. The exhibition the same time e the same time easily digestible. It and H38) will also was grown in Asi stand (Hall 1, Stand H38) will also was grown in Asia Minor as long as 10,000 years ago. Emmer is rich in reduce the amount of salt from 2 to therefore an important ingredient made from ancient, show products made from ancient, therefore an important ingredient reduce the amount of salt from 2 to 10,000 years ago protein, dietary fibres and minerals, in varieties and indigenous grain varieties and of recipes, bakeries are faced with a 1.2 percent by using Saltase. protein, dietary fi of recipes, bakeries are faced with a 1.2 percent by using Saltase. and like spelt it h challenge: they have to compensate nging the shelf-life As a further development of an agents for prolonging the shelf-life challenge: they have to compensate As a further development of an and like spelt it has been a feature of ecological farmin oods. existing product, DeutscheBack will of sweet pastry goods. for the negative effects of salt existing product, DeutscheBack will ecological farming for some time. for the negative effects of salt reduction on dough rheology and In the Western world, efforts are reduction on dough rheology and show its TopSweet Fresh Cake V These ancient g show its TopSweet Fresh Cake V These ancient grain varieties are world, efforts are the consistency of the baked very robust, need health reasons to that prolongs the shelf-life of plain being made for health reasons to the consistency of the baked that prolongs the shelf-life of plain very robust, need little fertilizer and or fruit cakes such as cupcakes or product. reduce the intake of salt, especially product. or fruit cakes such as cupcakes or stand for regional production and e of salt, especially stand for region naturalness. (Gugelhupf) from processed foods. Since some In developing Saltase, Deutsche- Bundt cake (Gugelhupf) and naturalness. cake In developing Saltase,Deutsche- Bundt and foods. Since some 35 percent of our daily salt Back has cooperated closely with its increases their volume. It does not consumption comes from cereal sister company SternEnzym to change the properties of the dough, products such as bread, biscuits and create a new functional system and the crumb remains stable even August-September 2016 Monthly BULLETIN INGREDIENTS 11