Reduce cost, keep quality

Caravan Ingredients' Bro-Eg is now available to extend or replace whole eggs in a variety of baked products. Created to combat increasing commodity prices, Bro-Eg can replace both fresh and frozen whole eggs. Combine 1 lb. of Bro-Eg and 4 lb. of water, and an egg-like blend is formed that can be substituted for all or a portion of eggs. In the production of regular breads, 100 percent of eggs may be replaced with Bro-Eg while still maintaining quality and reducing costs. When producing Danish and sweet dough, magdalenas and pan de huevo, bakers may replace 50 percent of eggs with this product.
Caravan Ingredients
800-669-4092
www.caravaningredients.com

Achieve a brown glossy sheen

Advanced Food Systems has introduced Easy-Brown^™, a new line of ingredient systems developed to deliver roasted flavor, appealing caramel color and a variety of other benefits in baked products. In baked foods, such as pie crusts, Danish and croissants, multifunctional Easy-Brown systems produce a consistent brown color with glossy sheen, prevent moisture migration and can be used to replace liquid egg washes. All Easy-Brown products are delivered in powder form and are easy to use. Full technical assistance is available from Advanced Food Systems.
Advanced Food Systems
800-787-3067
www.afsnj.com

Create better-for-you products

Horizon Milling's GrainWise^® Wheat Aleurone enhances the nutrition profile of baked foods. GrainWise is an all-natural GRAS ingredient derived from the aleurone layer of wheat bran. Horizon Milling uses a proprietary method to isolate the bran's aleurone layer where most of the whole wheat nutrients are concentrated. It is ideal for use in food bars, better-for-you snacks and cereals.
Horizon Milling
800-742-4506
www.horizonmilling.com

Higher, fresher quality

Now snack cakes, muffins and cake donuts can stay fresh, moist and soft weeks after manufacture with Puratos Acti-Fresh solutions, containing Novozymes technology. Puratos, a specialist in pioneering solutions and ingredients for patisserie products, and Novozymes, a leading enzyme technology firm, have joined forces to offer freshness solutions. Puratos' Acti-Fresh solutions with Novozymes enzyme technology ensure fresher, higher-quality products over time by keeping the crumb more cohesive and soft. Acti-Fresh effectively slows retrogradation of starch molecules in wheat flour without causing gummy, non-elastic and sticky crumb, typical of conventional amylases. Puratos also optimizes synergies between enzymes and other ingredients, including emulsifiers, to offer total freshness.
Puratos Corp.
800-654-0036
www.puratos.us

Flavor with praline bits

Indianola Pecan House praline bits can do everything a chocolate chip can do and more. They can be easily transformed into a creamy sauce, baked into cakes, pies, cookies and cheesecakes or turned into fudge. Sprinkle them on funnel cakes. Roll them onto pretzel sticks or the sides of cakes, cookies and candies. Grind them and use them to dust any type of pastry or dessert. Unlike chocolate, they can be ground further to make praline nougat for use in pastries or coffee cakes and can be made into a hard coating for popcorn and brittles.
Indianola Pecan House
662-207-5421
www.pecanhouse.com