Cargill launches new bakery icing solutions

Cargill’s new product ranges cover the two key application areas for icings – direct-use and delayed-use. In both areas, Cargill’s systems offer an instant, high-quality, cost-effective solution.

22/10/08 Cargill is introducing two new stabilizer ranges that enable baked goods manufacturers to produce attractive bakery icings that work with various processing requirements. These new texturizing solutions will give manufacturers in Europe, the Middle East and Africa new flexibility in producing colourful, visually appealing, great-tasting bakery icings.

Satialgine OGI cold soluble alginate was developed for direct-use icings, which are made on-site by bakers themselves and deposited immediately on top of baked goods.

A new pectin, Unipectine PG 335 CS stabilizer, was developed for delayed-use icings, which are produced off-site, take the form of pre-prepared icings, and are added to the baked good cold or after reheating.

In addition, Cargill’s existing range of Lygomme OGI functional systems includes different formulations that, depending on the process, can be used for either direct-use or delayed-use icings.

“Icings improve the appeal of bakery products by adding an attractive surface or design while providing flavour and colour,” said Lorna Macfadyen, confectionary category manager, Cargill Texturizing Solutions, Europe, Middle East and Africa. “Our colleagues in North America have developed wide-ranging expertise in texturizing solutions for icings, which we have adapted to the specific needs of manufacturers in Europe, the Middle East and Africa.”

Icings are somewhat unstable systems, because the sugar exists as an insoluble fraction in a saturated solution – and balance is key to the icing’s physical properties and eating quality. A stabilizer is needed to create the required flow, setting temperature and texture, and to help maintain the sugar balance or to support the freeze/thaw cycle.

Cargill’s new product ranges cover the two key application areas for icings – direct-use and delayed-use. In both areas, Cargill’s systems offer an instant, high-quality, cost-effective solution that address the needs of manufacturers applying icing within a limited timeframe. Direct-use icings are typically used in the United States, where bakers have their own specific recipes. Delayed-use icings are the preferred system in Europe, where bakery suppliers design the icings to accommodate the depositing.

Depending on the cooking process and viscosity or transparency of the icings they wish to obtain, bakers may choose to use either Cargill’s Satialgine OGI alginate, or specific functional systems from Cargill’s Lygomme OGI range. Here, as the icing is being applied directly after manufacture onto the baked good, Cargill’s highly-developed stabilizers are vital. They adjust the hot viscosity to control the icing layer’s thickness, while assuring the icing’s setting temperature is below 45 degrees C. This allows the baker to deposit the icing at a temperature sufficiently low to prevent sugar crystals from melting, which would unbalance the dissolved/undissolved sugar ratio. Cargill’s stabilizers also ensure the icing’s texture is firm and flexible enough to avoid cracking, while controlling moisture transfer from the baked product into the icing after cooling.

Delayed-use icings are produced off-site, usually by a bakery supplier, and deposited cold or after reheating. Here, Cargill’s Unipectine PG 335 CS stabilizer – or selected functional systems from the Lygomme OGI range – create a cold, spreadable texture, which is easy to handle or pump and can be re-melted at 40-55 degrees C. This presents a low hot viscosity after re-melting for good depositing, and a consistent final texture after heating/cooling cycles.

www.cargilltexturizing.com