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We have a remedy and coating that will help this survive the bake cycle at these high temperatures and that will prevent “Wetting out” that you are experiencing.
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Yes, we can do this and have done this effectively.
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Thank you for your question. We have a blend of baking soda and Monocalcium phosphate that will work in this application and that will help you deliver a “Clean Label”. Using this blend will help you deliver bigger cookie volume, better cookie texture, and longer, extended shelf life.
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We have a blend of Sodium Bicarbonate and Sodium Aluminum Phosphate as well as a blend of Sodium Bicarbonate and Monocalcium Phosphate (“Clean Label”) that will result in you having thicker crust, bigger volume, better texture, and longer shelf-life, all in one!
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Yes! We do supply a coated, microencapsulated non-GMO citric acid for use in flour tortillas. We also supply other non-GMO ingredients as well for use across multiple applications.
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Maxx Performance has a range of optimized leavening ingredients with different granulation sizes that have performed effectively in similar systems to accomplish the exact goals you are after. These range from sodium bicarbonates, sodium aluminum phosphate, mono calcium phosphate and others. Note that we also have the capability to tailor make an ingredient that will Read More »
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When added into an aqueous solution GDL dissolves rapidly into the medium. Subsequently it hydrolyses slowly to gluconic acid, thereby, decreasing the pH in a progressive and continuous manner to equilibrium. This gentle acidification makes GDL outstanding compared to the instantaneous acidification obtained with other acidulants such as monocalcium phosphate (MCP). GDL acidifies the baked Read More »
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In an article that could be of interest – Chow et al 2005, Clinical Cancer Research – humans were administered differing doses of a decaffeinated green tea catechin mixture. Mild nausea was found in participants, especially at the 1200 mg EGCG dose and also while fasting. However, 800 mg of EGCG were well tolerated. Their Read More »
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The answer is a resounding yes. In yeast-leavened bread products, microencapsulated preservatives systems like Sorbic Acid are typically applied because they protect against any interactions with the yeast before baking, and therefore deliver the biggest volume and better texture. In the case of chemically leavened products, using encapsulated leavening agents (i.e., bicarbonates and acids) helps maintain Read More »
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Your problem is not unique to the baking industry. Sugar is hygroscopic and is therefore prone to picking up moisture. Our microencapsulation technology can coat the sugar allowing prevention of freeze thaw instability, overcoming your product recalls.
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The regulations on claiming adjusted vitamin values in products are below. Claims can be made that the product has “more”, “added”, “extra”, or “plus” as long as the product contains 10% or more of the DV per reference amount. They could also claim a “good source” of vitamin C if food contains at least 10% Read More »
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Our microencapsulated sorbic acid will do this cost effectively for you. When used, this optimized ingredient will maximize yeast performance and deliver antimicrobial activity. Because it releases later in the bake cycle it will have no activity on the yeast and therefore yeast activity is maximized.
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Maxx Performance has a range of optimized leavening ingredients with different granulation sizes that have performed effectively in similar systems to accomplish the exact goals you are after. These range from sodium bicarbonates, sodium aluminum phosphate, mono calcium phosphate and others. Note that we also have the capability to tailor make an ingredient that will Read More »
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Use of microencapsulated ascorbic acid is used to add “grain” and to provide better dough rheology, provide texture and add dough strength without loss of leavening gas.
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Maxx Performance offers a variety of blends of sodium bicarbonate.
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A cost effective solution is through the use of our microencapsulated fumaric acid.
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Maxx Performance offers a sorbic acid that does not interfere with yeast activity. The end result is extended shelf life by releasing at higher oven temperatures after yeast activity is over. This means it does not interfere with the yeast.
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Microencapsulated sodium bicarbonate can eliminate interactions with fruit acids that cause premature leavening and color bleeding during thawing. It also increases shelf life and provides consistent leavening following freeze thaw abuse.
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Measurement of the total reducing equivalents of a liquid extract of the baked sample both before and after addition of ascorbic acid oxidase (to oxidize and remove the ascorbic acid; available from Genzyme) should be a usable procedure to determine the free ascorbic acid in baked bread. I presume that any assay procedure for ascorbate Read More »
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Microencapsulation/encapsulation has been used to stabilize oxygen sensitive materials and to increase the shelf life of biological ingredients such as probiotics, yeast and enzymes. In particular, the technology has been useful in improving the stability of enzymes and yeast for inclusion into pelleted diets. Baker’s yeast is very expensive. To extend shelf life, manufactures typically Read More »
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For background information please note that enzymes are large proteins that act as catalyst to speed up reactions without themselves being changed. Amylases are a type of enzyme that break down starch in flour into sugars and dextrins. Alpha and Beta amylase occur naturally in wheat however, the natural level of Alpha amylase is usually Read More »
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The FDA permits use of Natamycin (Pimaricin) for use on the surface of cuts and slices of cheese. It is not approved in the United States to prevent mold growth in baked goods. Natamycin may be applied to cheese by dipping or spraying a liquid solution that contains 200-300 ppm of Natamycin.