Bakers Journal

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Free webinar explores extending shelf life and quality


May 9, 2014
By Bakers Journal

May 9, 2014 – A free webinar will highlight
technical solutions in sweet baked goods aimed at improving product quality and
significantly extending shelf life. Beneo, a manufacturer of functional
ingredients, will host the webinar on May 22 at 10 a.m. (EDT).

May 9, 2014 – A free webinar will highlight
technical solutions in sweet baked goods aimed at improving product quality and
significantly extending shelf life. Beneo, a manufacturer of functional
ingredients, will host the webinar on May 22 at 10 a.m. (EDT).

During the webinar, Katja Reichenbach, Beneo
product manager, Palatinose, and Annick Van Den Heuvel, Beneo customer technical
service engineer, will examine the findings of technical trials with the
company’s functional carbohydrate Palatinose (isomaltulose) in glazings and
icings for both fresh and frozen packed doughnuts. The results suggest that
when sucrose is partially replaced with Palatinose in the glazing or icing,
there is a significant extension to shelf life of fresh packed products.  These trials have also indicated remarkable
improvements in the quality of frozen donuts after defrosting.

In the webinar, we will take an in-depth
look at the preparation of glazings, practical guidance for the manufacturing
process and how to reduce stickiness to maximize taste and enhance visual
appeal,” said Reichenbach in a news release.

Register here.