New avenues for shelf life and quality improvement of glazed and iced bakery products
Sponsored by: BENEO
Date: 22 May
Time: 3PM London/10AM New York
Explore new technical solutions in sweet baked goods thanks to a unique functional carbohydrate made from sugar
Glazings and icings on bakery products provide the sweet sensation and the visual appeal consumers love. But what if your glazing could do more? What if a small change in your recipe could help you improve the overall quality of your product or even extend your product's shelf life?
In this free webinar we will take a closer look on the production of bakery glazings and icings with BENEO's functional carbohydrate Palatinose™ (isomaltulose). Extensive research at BENEO on fresh packed donuts has shown that the (partial) replacement of sucrose with Palatinose™ in glazings leads to a significant shelf life extension. Further test trials have also revealed remarkable improvements in the quality of the glaze in frozen donuts after defrosting.
During our session we will explain how to achieve this considerable increase to shelf life by controlling the water migration between the donut and the glazing. An in-depth look at the preparation of glazings with Palatinose™ will give practical guidance for your manufacturing process. In addition, we will examine further benefits of Palatinose™ when used in glazings and icing of both fresh and frozen packed donuts - from reduced stickiness to better taste and enhanced visual appeal.
Come and join us for our free webinar to learn more about a unique functional carbohydrate made from sugar and its technical characteristics in bakery glazings and icings. The session will be presented by Katja Reichenbach and Annick Van Den Heuvel from BENEO, one of the leading manufacturers of functional carbohydrates.
Product Manager Palatinose™
Katja Reichenbach has been BENEO Product Manager Palatinose since 2013, managing all of BENEO's Palatinose related activities and projects. Before taking over this position, Katja was a Customer Technical Service Engineer at BENEO for the Eastern European market. Katja holds a diploma in Food Technology from University of Applied Sciences in Fulda, Germany. She has also had previous experience in the food industry in R&D and application technology.
Annick van den Heuvel,
Customer Technical Service Engineer
Annick Van Den Heuvel has been Customer Technical Service Engineer at BENEO since April 2011. In her current role she identifies the technical needs and opportunities of customers and provides technical solutions related to BENEO's product portfolio. During her 16-years of experience in the food industry she has worked as Application Expert for bakery and convenience food and as Customer Technical Services Manager. Annick holds a diploma in Food and Dietetics from the Catholic University of Leuven, Belgium.
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Key Learning Objectives
- Learn about Palatinose and its technical characteristics of practical relevance
- Which product categories can be targeted in the field of sweet bakery products
- What benefits can be achieved when using Palatinose in bakery glazings & icings
- How to apply Palatinose and how to overcome the critical control points
- Product Developers
- Application Technologists
- Technical Service Managers
- Product Managers
- Business Development Managers
- Marketing Managers
- Ingredients Distributors