All the solutions to your bakery needs

Savannah has the solutions to all your bakery needs. Explore some of their top ingredients below:

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 Short400 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 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.

For spreads

Durkex is a range of spread fats designedto 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 increased volume of batter (~+20%) and has better baking stability. This powder has a classic balanced cocoa and dark chocolate flavour with a brown colour.

• Ebony Black Cocoa Powder

This cocoa powder is a fat-reduced highly dutched cocoa powder with distinctive intense black colour. It is one of the blackest cocoa powders on the market and has a strong roasted cocoa flavour with a slightly bitter after-taste.

• Croquoa

Add Croquoa to your mixture for a delicious multi-textured chewy stracciatella. These crunchy inclusions have a light, aerated texture and a delicious dark chocolate flavour. They show an excellent behaviour at high temperatures (up to 200 °C). The best part is that they are made of cocoa and sugar only.

• Callebaut 811

Take on any job with Callebaut 811, which has a full-bodied taste, solid cocoa body and fine, fruity notes. This master in balance pairs perfectly with a wide variety of ingredients and works in all applications ranging from confectionery to biscuits, sauces and drinks.

• Callebaut w2

To create a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance, Callebaut W2 can be used. It is best used as icing.

• Callebaut Gold

Callebaut Gold is caramel chocolate that has rich notes of toffee, butter, cream and an exciting dash of salt, which works well in almost all applications.

• Sicao hazelnut filling

This is a soft filling with a delicious nutty flavour and a velvety sensation that can be added to rolls, croissants and pastries, and it easily resists temperatures up to 200 °C. •

Savannah Fine Chemicals – www.savannah.co.za

Barry Callebut Bensdorp – https://www.barry-callebaut.com/en-ZA/ manufacturers/bensdorp

Bünge Loders Croklaan - https://bungeloders.com/en