Miles notes the sweetener has a texture similar to cane sugar, and can be sprinkled on top of cookies. Because it is working with a variety of sweetener sources, the company can customize a sweetener blend to meet specific functional parameters. For example, if bakers need the product to rise, it can supply a fermentable sugar. If bakers only want sweetening, then the Natur 10X All Natural Sweetener might be a good choice. This version has no calories. Categories where the products are currently used include pizza crust, muffins, cookies, bread, cakes and donuts.

Naturally sweet California raisins contain 59 g of total sugar, consisting of 50 percent fructose and 47 percent glucose. Raisins are flavor potentiators, as well as sources of reducing sugars and precursors of the Maillard reaction. The texture of raisin paste can be controlled by using different grinding conditions. Its natural sugars and fibers help retain moisture in baked products, thereby providing humectancy and serving to slow staling and maintain product freshness for longer periods of time. The use of raisin paste in baked products at levels ranging from 1 percent to 5 percent effectively extends shelf life without imparting a noticeable raisin flavor. Whole grain bread manufacturers often incorporate raisin paste into the dough to provide subtle sweetness and color.

Raisin juice concentrate is a pure extract of raisins containing a minimum of 70 percent natural fruit soluble solids. It serves as a natural sweetening and coloring agent, as well as a flavor enhancer. When incorporating into a formulation, the amount of water should be reduced by about 3 lb. for every 10 lb. of raisin juice concentrate. In breads, raisin juice concentrate is used at about 2 percent or more as a natural preservative.

Bakery manufacturers have discovered that using blueberries to provide sweetness offers the dual advantage of sweetening and enriching the product naturally. In fresh blueberries, fructose is 50 percent and glucose is 49 percent of the total sugars. Blueberry concentrate can be used to sweeten and color granola bars, bagels and cookies. Blueberry puree, a blend of berries in a concentrated form, up to 45°Brix, can be used to formulate custom pastes. The sweetness of blueberries livens up variety breads and a wide array of baked products. With consumers reading labels before they buy a product, blueberries in the ingredient statement say “natural” in a way that consumers understand.

Less Refinement

Many consumers have formed their own criteria for what they consider natural, and most would consider honey and molasses a good fit in this category. For some consumers, natural means the traditional flavors and sweeteners they grew up with and learned to savor in their home or homeland. “Bakers who want to capitalize on the growing Hispanic market might consider using Zulka® Azúcar Morena, a golden unrefined sugar popular in Mexican pastries,” notes Carlos Borjorquez, vice president, sales, Bojorquez Trading Co., Yorba Linda, Calif. This natural cane sugar is one step less refined than granulated sugar and has a much more distinctive flavor. Some popular Mexican pastries that use this sweetener include: bolillos, which are similar to French bread; conchas; churros; buñuelos; little pigs; and sweet empañadas (turnovers). This popular Mexican sweetener also can be used in corn flour tamales and is available in an organic version.

Bakers must consider numerous factors when selecting a sweetener, regardless of whether it is nutritive or non-nutritive, natural or chemically derived. The important functional properties of sweetness, browning and fermentability must often be taken into account, depending on the type of product. Wholesalers also must balance the formula demands for bulking in a specific application, with the consumer desire for fewer grams of sugar on the label. In the end, natural sweeteners provide a label friendly option for bakers, as long as the functionality and flavor mimics that associated with sugar.