Ulrick & Short Launches New Bread Boosting Starch
28 Sep 2015 --- Clean label ingredient specialist Ulrick & Short has announced that it can now supply two starches that not only increase shelf life of baked goods significantly, but also enhance the height and softness of the bread loaf with no detriment to taste or texture.
This development will be of interest not only to the leading commercial manufacturers, but also in-house supermarket bakeries and artisan bakers for whom an additional day’s shelf life could bring a significant return on investment.
Niamh Davern, Development Technologist at Ulrick & Short, explained: “The Synergie range has already proven itself in many food applications, including for thickening savoury sauces. This is a fresh development which has been undergoing trials for some time with a well-known bakery customer, and we’re completely confident in our claims of increased shelf life and volume, plus enhanced softness and springy texture – but with absolutely no adverse effects.
“At the moment bakeries may use enzymes to enhance their products artificially, with no requirement to declare these. According to Campden BRI this situation could change as the trend for clean and clear labelling gains yet more momentum, and our new products could provide far-sighted bakers with the first step in the race to stay ahead of the trends and their competition. This really is a win-win for everyone.”
Ulrick & Short is the leading British-owned starch specialist, supplying household name food manufacturers across the world with naturally gluten-free non-GM ingredients, and innovating across a diverse range of food industry sectors including bakery, meat, dairy, soups and sauces.
The company has a team of dedicated sector specialists and food technologists based in Yorkshire and works hand in hand with customers to maximise value from product development.
