Ingredion Launches New Bakery Cost Reduction Calculator

7 Oct 2013 --- Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has launched a new online cost reduction calculator for the baking industry. The calculator demonstrates specific cost savings when reducing a percentage of fat in a baking system and replacing it with HOMECRAFT Create 765 functional flour.

Ingredion’s bakery applications experts have calculated savings of up to 7 cents per 18-oz box of dry mix and 4 cents per unit of ready-to-eat baked goods when 25% of the shortening or fat is replaced with HOMECRAFT Create 765. For example, if a manufacturer were to produce 2 million units of a dry mix, the cost savings would amount to $140,000. The calculations are based on available industry ingredient costs at the time of publication. Each baked goods company’s cost could vary.

“Equally important,” says Patrick O’Brien, Ingredion’s bakery marketing manager, “there is little or no impact on taste and texture. We’ve done extensive sensory evaluation of the many properties that go into good eating qualities of indulgent baked goods, like brownies.

“We’ve plotted all of these characteristics and compared a traditional full fat dry mix brownie with our 25% and 60% fat reduction samples, matching properties such as fatty/greasy mouthcoat, chewiness and hardness — first bite, plus the other seven properties that define desirable texture in baked goods. The bottom line: dry mix manufacturers can reduce fat by 25% or more and still deliver to their customers the indulgence, chewiness and satisfaction they expect when they bite into an indulgent baked good,” said O’Brien.

HOMECRAFT Create 765 can be used to reduce fat and cut costs in many types of products, from quick breads and cakes to cookies and brownies. It is a clean label solution that does not require changing the ingredient listing, as it is simply labeled “wheat flour.”

The fat reduction cost calculator will be demonstrated at the upcoming IBIE Baking Expo in Las Vegas, October 6-9, booth 11437 and can be found on the Ingredion website or by clicking on this link:
http://www.foodinnovation.com/foodinnovation/en-us/Innovations/Value%20Matters/Pages/Bakery2.aspx

The bakery fat reduction solution is an output of Ingredion’s proprietary, data-driven DIAL-IN Texture Technology. DIAL-IN Texture Technology can help manufacturers achieve optimal texture when ingredients are reduced or removed from formulations.