Corbion has unveiled the Pristine 3000, the company’s “most robust dough conditioning innovation yet,” adding to its Pristine range of clean label solutions.
The solution enables bakers to overcome common challenges, such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and conventional solutions like diacetyl tartaric acid ester of monoglycerides (DATEM).
“Pristine 3000 helps bakers achieve the very specific qualities and eating experience their customers expect each and every time they purchase their favorite products,” says Kathy Sargent, director of global market strategy at Corbion.
“And consumers will now be able to feel even better about those products knowing they contain fewer ingredients they don’t understand.”
Overcoming quality hurdles
Bakers have long been challenged by two seemingly contradictory priorities: 1) deliver the consistent product quality consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing lines, and 2) remove artificial-sounding ingredients, such as DATEM, which many consumers want to avoid.
Pristine 3000 reduces the need for DATEM and vital wheat gluten.
Corbion’s latest Pristine dough strengthening solution lets bakers accomplish both at the same time, stresses the company. Bakers can create dough with the overall strength and tolerance needed to stand up to high-speed commercial processing.
By providing the functionality that has historically made DATEM an industry standard, Pristine 3000 also reduces the need for adding costly vital wheat gluten, which often subjects bakers to volatile pricing and supply issues.
Even with protein-deficient flour, the new solution produces dough with “optimal machinability” that results in high oven spring, soft texture and overall consistent quality in the final product.
Building on the Pristine range
Corbion has also added to the versatility of its portfolio with the recent introduction of Pristine 2200, a conditioning system replacement designed specifically to enhance mixing and machinability. It also provides greater tolerance and dough strength even when protein content is substandard or when gluten reduction is a goal.
And for those who need a drop-in solution, Pristine 100 G can be added on top of bakers’ existing dough conditioning systems to reduce or eliminate supplementation with vital wheat gluten without compromising gas retention during proofing, volume and oven spring.
“These new solutions give our customers flexibility in choosing highly effective, consumer-friendly alternatives for solving today’s processing and quality challenges,” Sargent adds.
“Whether they choose to keep their current dough conditioning system or replace it altogether, bakers can now deliver a product with all the qualities their customers expect and the kind of ingredient list they want.”
Corbion’s Pristine range is also compatible with solutions like Tortilla Suave CL, a conditioning option developed specifically for tortillas.
In 2020 Corbion announced it would be putting an increased focus on natural and clean label solutions, including those for bakery. The company also stated at the time it would be moving away from frozen bakery.
Edited by Missy Green
Source: foodingredientsfirst.com
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