No-sugar bavarian filling

Creamy, rich and satisfying, the newest addition to EFCO's line of fillings can be used in place of regularly sweetened Bavarian crème. Sweetened with Splenda^®, Efco's no-sugar Bavarian filling contains fewer calories and is trans fat-free. Use no-sugar Bavarian filling in donuts, éclairs and cakes for a reduced calorie treat.
EFCO Products Inc.
800-284-3326
www.efcoproducts.com

Premium ciabatta made easy

Great bread is becoming the star of sandwiches and no longer just the carrier of fillings. Caravan Ingredients responded to this trend with its Slipper Deluxe 5. When mixed with flour, yeast and water it produces a wonderful sour flavor with open texture and a chewy crust that classic European ciabatta bread and rolls are known for, without the lengthy process. Slipper Deluxe 5 reduces production time in ciabatta-style bread and rolls by eliminating fermentation. Mix to a fully developed dough and it's ready to go with no rest time required. Whether used as table bread or for a specialty sandwich, Slipper Deluxe 5 is a convenient way to make great tasting ciabatta with a clean label.
Caravan Ingredients
800-526-5261
www.caravaningredients.com

Replace eggs

Use Natural Products Inc.'s BLUE100 whole egg replacer to formulate reduced-egg or egg-free products, including donuts. Because it contains no eggs, BLUE100 is less expensive than whole eggs or egg powder.
Natural Products Inc.
641-236-0852
www.npisoy.com

A guide for replacing synthetic food color additives

D.D. Williamson presents a naturally-derived color blend solution guide for bakers to replace synthetic (certified) food color additives in products. Selecting the ideal natural colorant blend to replace synthetics requires a thorough understanding of the specific application. Key performance features that differentiate one naturally derived colorant from another include heat, acid and/or light stability. The D.D. Williamson naturally-derived color blend solution guide can be found on the company's Web site, www.naturalcolors.com, in the News & Press section.
D.D. Williamson
502-895-2438
www.ddwilliamson.com

Enriched fillings

Tate & Lyle offers its ENRICH^™ program to help manufacturers create nutrient-rich products without compromising flavor. Sandwich cookie ENRICH ingredient systems were formulated for digestive health and immunity and are available as both a cake base and filling. Finished cookies contain 6 g of dietary fiber per 30-g serving — about 24 percent of the DRI for fiber. The product also contains prebiotic fiber and can contain probiotic fiber culture.
Tate & Lyle
800-526-5728www.tateandlyle.com

Go organic

RIBUS' Organic Nu-FLOW^™ is an anti-caking agent and flavor carrier. Nu-FLOW replaces synthetics, such as silicon dioxide and magnesium stearate, and carries an ingredient declaration of “rice concentrate.” Use Nu-Flow when anti-caking agents, flow aids, flavor carriers and excipients are required for organic production. Nu-Flow helps manufacturers attain a “certified organic” seal on products.
Ribus Inc.
314-727-4287
www.ribus.com