4 minute read

Playing with colors

Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade fair. But something else was eye-catching: Many producers brought colors into play.

+Perhaps it’s no surprise that the “color” facet is taking the stage (again), bearing in mind that the social web acts as a pool of ideas for innovations. Users post, share and “like” what they are pleased with, but above all what catches their eye. In this respect, kibitzers must have better cards to move forward with the trend. Colors can help in this game.

Natural color nuances were one of backaldrin ’s themes. AroniaMix, a new product with aronia berries, brings with it unobtrusive shades of violet for baked products and pastries. The color emphasizes their “superfood” character, and this in turn matches the “health” trend in the spirit of naturalness and wellbeing. This clean label gives the crumb of baguettes or mixed wheat bread pale lilac colors. AroniaMix is also suitable for brioche, muffins, cakes or batters. The recommended amount is between 10 and 25%. “Durum 100”, based on hard wheat flour, brings soft pastel-yellow shades into play. The color is due to the carotenoids contained in durum wheat. With a clean label, products for which the clean label mix is suitable include sandwich bread, focaccia or sweet products baked from wheat dough. “My UrkornMix” yields an exceptional flavor subtlety: Mild smoky sourdough notes – produced by smoked wheat sourdough (Smoked Sourdough) – combined with earthy-spicy nutty notes – due to emmer wheat, einkorn and Khorasan.

Ireks majors on another superfood - buckwheat. The company offered a buckwheat bread baked on a spelt basis that yields an exceptional slightly nutty flavor just typical of buckwheat. The baked product can be advertised as “buckwheat bread” or “buckwheat rolls”. The quantity used is between 35 and 50% relative to the amount of flour. The idea for “Castanoce”, a mix for artisan baked products with sweet chestnuts, walnuts, linseed and again buckwheat, came from Southern Tyrol/Italy.

Still popular: spelt, which is also making its presence felt in the pastry area, just like buckwheat.

Savory and nutty were also keywords for SchapfenMühle , who also informed their visitors about their Tyrol nut-bread, as well as about products baked using ancient grains such as

Colorants from foodstuffs

The suppliers of colorings, or more precisely colorants from foodstuffs, include BETTEC B.V. in the Netherlands, who market their products under the Colourfood Professionals brand. Food-derived colorants in powder form were premiered in Munich as a supplement to liquid “colors”. They are suitable for toppings, glazing, fillings and decorations, whereas powders function better in doughs with a sensitive moisture ratio, or in chocolate or enrobings that must not curdle. Five colors are offered: Apple-green, Spirulina-blue, Grape-violet, Lemon-yellow and Unicorn-pink.

spelt, emmer wheat, einkorn and wild perennial rye. The mill premix with hazel nuts, walnuts and bread spice, is suitable for all kinds of baked nut products. “Pro Eiweißbrot” mill premix yields a very juicy, almost soft bread. It is suitable for manufacturing protein-rich wholegrain wheat breads and wheat bread rolls fulfilling the “Low Carb” claim.

Colors also play a role for Martin Braun . Color is allowed again. The confectionery area calls for glamour, gloss and luxury. Products shown by the Munich-based Braun Group included swirl-cookies, some of them rainbow-swirled with foodstuff-derived colorings, some with a different unusual visual appearance like a watermelon. According to the company, exclusive éclairs are experiencing a revival. A new mix was developed to produce them, needing only the addition of water and edible oil. Using fillings and decorations, this allows the baker to conjure up a unique work of art from a baked product.

Zeelandia is bringing the topic of “muesli” into the baked products segment. The development is called MR. KORN “sunny muesli”, which the company brought along to the iba trade fair and used to take up two trends at the same time: Superfoods – with quinoa, hemp and chia seed – and muesli –by using whole oat grains. They give the end-product an element of surprise, a crunch, or the “muesli moment” as the company calls it. The product is suitable for both savory and small sweet baked goods such as sticky nut buns, muffins or croissants.

Short ingredients lists are in demand. One reason why C. Siebrecht Söhne KG brought its clean label competence to the fore. Products shown by the company included clean label baked products based on Kürbis Deluxe, a 50% premix with pumpkin seeds from Styria, and other key elements that give the bread structure and color.

Uniferm showed vegan muffins and tray cakes. They are based on the company’s innovation, the RoyalRühr® vegan pastry ingredient. Baked products are manufactured by the all-in method using three ingredients, and the company says they have very good crumb succulence and stay-fresh properties.

Less sugar, less fat, with wholegrain flour and a high dietary fiber content – KOMPLET, Abel+Schäfer developed the Body & Soul Cake premix for muffins, gugelhupf and tray cakes. This manufacturer is following the trend towards a health-conscious diet. The company says batters made with the premix show very good carrying capacity, and the finished baked products have a very tender structure and a moist crumb. According to the manufacturer, the reduction in the proportions of fat and sugar amounts to at least 30% relative to a comparable product. Relative to 100 g, the dietary fiber content is at least 6 g, and relative to 100 kcal it is at least 3 g.

Flower cupcakes were a Dreidoppel special. With three new confectioner’s pastes, the company also supplied the flavor to match. “Rose” has a floral, fruity, slightly fragrant note and gives a delicate pink color to cream or butter-crème. Logically, batters are lilac when using “Lavender”, which contributes spicy-floral flavors. On the other hand, “Pink Grapefruit”, the third new paste, creates a tart-fruity flavor nuance rather than a floral one.

Lesaffre, the French yeast producer, had travelled to Munich with a variety of organic sourdough starter cultures, one of which imparts a coffee aroma to baked products. Bäcker GmbH & Co KG was also present with a wide range of sourdough starters, while at the same time exhibiting innovations in the fullybaked gluten-free product range, including a tasty oatbread.

Another remarkable offering from Beirut/Lebanon is a combination of a gluten-free baking mix for pita from the Crown Bake milling group and a pita line from the machine supplier Saltek +++

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