Leading bakery ingredient supplier, Puratos USA, is changing the game for soft, sweet breads with the launch of Intens Puraslim. With Puraslim, bakers can reduce both calories and saturated fat in their breads as well as increase the cost-efficiency of bread production—all while keeping breads outstandingly tasty and fresh.
“From Puratos’ proprietary global consumer study, Taste Tomorrow, we know that 39% of consumers check nutrition labels on baked goods for fat content,” explains Sean Hart, R&D manager for Bakery Mixes & Improvers at Puratos USA. “But typically, they expect baked goods with lower fat to have a different taste. At Puratos, we were determined to create a product that helped manufacturers reduce fat and costs, without changing the consumer’s experience in these indulgent baked goods.”
Intens Puraslim can reduce up to 50% of in-dough solid fat in sweet bread and pastry recipes. This latest innovation can be added to doughs that have a minimum of 10% fat, such as cinnamon rolls, Danish, brioche, tortillas, and conchas.
Intens Puraslim features a patented enzyme found in Yellowstone National Park that can provide a more pleasant short bite at high temperatures. Puratos researchers discovered this enzyme and its ability to improve the texture of bread through its Innovation Inspired by Nature approach, which focuses on enzymes as a natural resource in developing better-for-you bakery solutions.
In a recent sensory study, Puratos found that consumers were unable to differentiate between two cinnamon buns when tasting both a full-fat bun and a 50% reduced-fat cinnamon bun made with Intens Puraslim.
Using Intens Puraslim can benefit bakers by saving on costs—particularly given volatile butter and margarine prices—and improving operational efficiencies with reduced mix time and elimination of refrigerated ingredients. And consumers reap the rewards by having delicious, indulgent sweet breads that are lower in calories and fat.
Puratos continues to reveal other advances for bakers.
With more than 75% of US consumers preferring glazed products versus unglazed, glazing is an easy way for bakers to create value with fresher, more premium looking products.
“Using a traditional egg wash can be a headache in production, especially when it comes to food safety and pan cleaning” says Chris Gizzi, senior application specialist at Puratos.
Puratos’ latest innovation, Sunset Glaze Easy Plus, adds a premium golden shine to savory and sweet baked goods, without the need for eggs or dairy. But what makes this product really shine (pun intended) is the superior user experience.
“Unlike other egg-wash alternatives, Sunset Glaze Easy Plus is completely water-based, significantly simplifying the pan-cleaning process” Gizzi continues.
Its unique Ultra High Temperature (UHT) production technology and aseptic packaging result in a product that can be stored at ambient temperature, allowing bakers to free up valuable space in their cooling chambers.
Thanks to its unique formulation, Sunset Glaze Easy Plus meets even the strictest “no-no” list: it is free from preservatives, eggs, dairy, genetically modified organisms (GMOs), modified food starch, and maltodextrin.
The benefits of this new glaze go beyond food safety, clean label, and a superior user experience. According to a study by Yukan, a company that specializes in analyzing the environmental performance of products, bakers can cut their CO2 emissions in half when replacing pasteurized eggs with Sunset Glaze Easy Plus.
Sunset Glaze Easy Plus can be applied before baking, is freeze/thaw stable, unflavored, and does not leave any sticky residue on your product. It’s the perfect way to make buns, rolls, brioche, croissants and pies look even more indulgent.