BAKERY
All the solutions to your bakery needs
Savannah has the solutions to all your bakery needs. Explore some of their top ingredients below: widely used in emulsified cake application. It decreases the crumb hardening over time by retarding the staling rate of the cake. It also finds good texture and taste for chocolate bakery products like brownies and devil’s food cake. It is non-GMO, non-hydrogenated and non-lauric providing good economy and functionality benefit to the end product.
BÜNGE LODERS CROKLAAN RANGE OF BAKERY PRODUCTS BREADS, CAKES AND BISCUITS
Carabuta NH The Carabuta NH is a milk fat replacer with flavour precursors creating butter notes during baking similar to dairy butter. It gives the natural buttery flavour to baked goods providing economy in replacing milk fat. The flavour will be developed once the heat is induced and it is stable. Being low in transfats and free from cholesterol, it is also easier to store compared to dairy fat for your convenience.
FROSTINGS, FILLINGS, AERATED CREAM AND TOPPING OF BAKERY GOODS
Icing Short 400 The Icing Short 400 has excellent creaming power with high mechanical tolerance. It is suitable for large production volume of buns and cakes. It gives smooth and light texture to filling creams and improves meltdown sensation. It is able to incorporate a higher quantity of air, giving larger volume of fillings, therefore, saving you money. The Icing Short 400 comes with clean label options and is low in trans fats as well, for better health benefits.
SPONGE AND EMULSIFIED CAKES
Durkex 140 The high stability oil Durkex 140 is specially designed to substitute liquid shortening
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Food Manufacturing Africa | 2022 Quarter 2
For spreads Durkex is a range of spread fats designed to avoid de-oiling at higher storage temperatures or at higher nut (oil) content levels. These give maximum indulgence thanks to a combination of pasty texture and rich mouthfeel, delivering a very pleasant overall experience. Spreadability is a key feature, even out of the refrigerator. Durkex 103 Durkex 103 is the most premium product, delivering maximum indulgence and heat resilience. It also has a high stability with nuts like peanuts, hazelnuts, almonds and pistachios in warm climates. Durkex 105 Durkex 105 contains an emulsifier to further improve the heat resistance without affecting the mouthfeel or flavour. Savannah are also the local distributers of Barry Callebaut’s Bensdorp range of cocoa powders and ingredients, which are the perfect ingredients to help manufacturers adapt to the ever-changing needs of the chocolate industry. These are just a few of the ingredients that they have on offer: • Dark Chocolate Powder Bensdorp’s Dark Chocolate powder is made with no addition of dairy. However, it allows you to claim chocolate on pack and show real pieces of chocolate on the packaging. These powders have a round chocolate flavour with caramel and milky notes. • Defatted Cocoa Powder The Defatted Cocoa Powder contains less than 1% of fat and has a reduced risk of fat blooming because it has a very low cocoa butter content. This powder is ideal for aerated bakery applications. It provides
