Arla SMP Replacer Bakery
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Transcript of Arla SMP Replacer Bakery
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SKIMMED MILK POWDER REPLACEMENT
IN BAKERY APPLICATIONS
Arla Foods Ingredients
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INTRODUCTIONArla Foods Ingredients has developed a unique funcon-
al milk protein for cost-eecve skimmed milk powder
replacement in bakery applicaons.
NUTRILAC is composed of highly funconal milk proteins
and other carefully selected dairy based components.
Using highly rened ltraon technologies Arla Foods
has chosen the most funconal components of the milk
proteins and thus been able to create a cost eecve
product with the same or beer funconality than skim
milk powder.
Benets of NUTRILAC milk replacers
High cost eciency with typically 20 30% savings
Easier long-term budgeng due to more stable prices
Similar or improved funconality compared to milk
powder
Easy to apply
Long 18-month shelf life at room temperature
Skimmed milk powder replacementin bakery applicaons
Funconal
Dysfunconal
Skimmed milk powder Funconal milk protein
Inacve
Fraconaonand
modificaon
Funconal
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Milk replacement in cakesNUTRILAC can replace up to 100% skimmed milk
powder at a rao of 1:1.
100g NUTRILAC replaces 100g SMP
Similar cake quality
The funconality of NUTRILAC has been demonstrated in
baking trials with pound cakes, muns and sponge cakes.
Baer characteriscs
Baer viscosity is generally unchanged when milk pow-
der is replaced with NUTRILAC. This is conrmed by
measurements taken by a Bostwick viscosimeter. Baer
density is also unaected by the change.
TABEL 1
Muns
Reference NUTRILAC
Baer densitet (g/100 ml) 100.0 101.0
Bostwick 30 sec. 9.5 10.0
TABEL 2
Sponge cake
Reference NUTRILAC
Baer densitet (g/100 ml) 38.0 38.0
Bostwick 30 sec. 2.5 2.5
TABEL 3Pound cakes
Reference NUTRILAC
Baer densitet (g/100 ml) 99.0 100.0
Bostwick 30 sec. 10.3 10.4
Cake characteriscs
A sensory panel evaluated the cakes in relaon to sev-
eral parameters on a scale of 1 to 10. High scores indi -
cate a high eect on the parameter and low scores a low
eect. The reference cake was given a score of 5 for all
parameters. The results of the sensory evaluaon clearly
show NUTRILAC produced similar quality on all evalu-
ated parameters.
Skimmed milk powder replacementin bakery applicaons
Sensory evaluaton of cakes
0
2
4
6
8
10
Surface colour
Surface
smoothness
Crumb
homogenity
Crumb resillience
Cake
volume
Crumb
moistness
Skimmed milk powder
NUTRILAC
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Milk replacement in sandwich breadNUTRILAC can replace up to 100% skimmed milk
powder at a rao of 1:1.
100g NUTRILAC replaces 100g SMP
Similar product quality
The funconality of NUTRILAC has been demonstrated
in baking trials with sandwich bread.
Dough characteriscs
Dough handling is generally unchanged when milk pow-
der is replaced with NUTRILAC. A sensory evaluaon of
general dough properes supports this observaon.
TABEL 4
Sandwich breads
Reference NUTRILAC
Sckiness aer mixing 5.0 5.0
Flexibillity aer mixing 5.0 5.0
Sckiness aer resng 15 min 5.0 5.0
Flexibillity aer resng 15 min. 5.0 5.0
Bread characteriscsA sensory panel evaluated the bread in relaon to sev-
eral parameters on a scale of 1 to 10. High scores indi -
cate a high eect on the parameter and low scores a low
eect. The reference bread was given a score of 5 for all
parameters. The results of the sensory evaluaon clearly
show NUTRILAC produced similar quality on all evalu-
ated parameters.
Skimmed milk powder replacementin bakery applicaons
Sensory evaluaton of breads
0
2
4
6
8
10
Surface colour
Surface
smoothness
Crumb
homogenity
Skimmed milk powder
NUTRILAC
Crumb
sofness
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Milk replacement in fat-based llingsNUTRILAC can replace up to 100% skimmed milk pow-
der at a rao of 1:1.
100g NUTRILAC replaces 100g SMP
Similar product quality
The funconality of NUTRILAC has been demonstrated
in a basic fat-based lling formulaon.
Filling characteriscs
The llings handling properes are not aected by the
change from milk powder to NUTRILAC. Baer density
measurements conrm that the basic properes of the
two llings are very similar.
TABEL 5
Fat-based llings
Reference NUTRILAC
Milky taste 5.0 5.5
Cocoa taste 5 5
Melng 5 5.5
Smoothness 5.0 6.0
Griy 5 4
Sourness 5.0 6.0
Sensory evaluaon of llingsA sensory panel evaluated the llings in relaon to
several parameters on a scale of 1 to 10. High scores in -
dicate a high eect on the parameter and low scores a
low eect. The reference sample was given a score of 5
for all parameters. The results of the sensory evaluaon
clearly show NUTRILAC produced similar quality on all
evaluated parameters.
Skimmed milk powder replacementin bakery applicaons
Sensoric evaluaton of fat fillings
0,0
2,0
4,0
6,0
8,0
10,0Milky taste
Cocoa taste
Meltng
Smoothness
Griy
Sourness
Reference
NUTRILAC
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Sensory evaluaton of baked custard cream
0
2
4
6
8
10
Milky taste
Surface
smoothness
Surface
colour
Creaminess
Bake
stability
Skimmed milk powder
NUTRILAC
Milk replacement in bakers custard creamNUTRILAC can replace up to 100% skimmed milk powder
at a rao of 1:1.
100g NUTRILAC replaces 100g SMP
Similar product quality
The funconality of NUTRILAC has been tested in a basic
custard cream formulaon.
Raw custard evaluaons
The density and general ow of the raw custard were meas-
ured and found to be very similar for llings made with
skimmed milk powder or NUTRILAC.
TABEL 1
Custard
Reference NUTRILAC
Baer densitet (g/100 ml) 101.0 102.0
Bostwick 30 sec. 2.0 2.2
Postbaked characteriscsA sensory panel evaluated the custard in relaon to several
parameters on a scale of 0 to 10. High scores indicate a high
eect on the parameter and low scores a low eect. The ref-
erence sample was given a score of 5 for all parameters.
The results indicate that the NUTRILAC version has a
creamier texture and enhanced milky avour. Furthermore
its worth nocing that the Nutrilac version has signicantly
improved bake stability.
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For technical support, contact your local sales representave.
Arla Foods Ingredients has technical specialists ready to assist and fully-equipped facilies for bakery trials.
All rights to the informaon contained herein belong to Arla Foods Ingredients amba. The informaon is condenal and may not be disclo-
sed to third pares or exploited by users without prior wrien consent. Statements contained herein do not constute permission to infringe
any patent or license rights. The informaon contained herein is reliable to the best of our knowledge. The details given are intended onlyas a source of informaon. Users should evaluate the products to determine their suitability for the users own specic purposes and comp-
liance with relevant food legislaon. No warranes, expressed or implied, are made.
Contact
7
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8www.arlafoodsingredients.com
Arla Foods Ingredients amba
Skanderborgvej 277
8260 Viby J
DenmarkTel. +45 89 38 10 00
Fax +45 86 28 18 38
Email: [email protected]